Kitchen appliances and utensils: refrigerator, blender, cutting board, knife, tablespoon, pan or plastic bottles for the press, a container for salting meat, a bowl, paper towels, fishing line or thread, wooden skewers or toothpicks.
Ingredients
| beef tenderloin | 1 kg |
| salt | 600-700 g |
| paprika | 3-4 tbsp. l |
| ground coriander | 1 tbsp. l |
| ground black pepper | 1 tbsp. l |
| chaman (fenugreek) | 3 tbsp. l |
| garlic | 6-7 cloves |
| water | 0.5 l |
Step cooking
For the preparation of basturma, it is best to choose fresh meat without streaks, films and fat.
- First, rinse the meat under water. If there are films or streaks on its surface, carefully remove them so that the meat is better salted.
- Divide the meat along the fibers into two pieces with a knife. Make many punctures in each piece of meat using a wooden skewer, toothpick or fork.
- Prepare dishes for salting meat and pour half of the salt into it. Put two pieces of meat in a bowl and top with the remaining 300-350 grams of salt. Cover the meat container and refrigerate or cool for 3 days.
- Every day, be sure to drain the juice that will stand out and turn the meat over. After 3 days, the meat was well salted. Now rinse each piece under running water.
- Place the meat in a bowl of water for half an hour so that it completely covers it. You can cut each piece of meat into two more if they are very thick. Now dry the meat well with paper towels. Take clean, thick paper towels and wrap each piece well separately.
- Put the meat in the same container that was used for salting, wash it first. Cover the meat with a board and send it under the press for one day to a cool place. As a press you can use a pot and plastic bottles of water or at your discretion. After a few hours, change the paper towels to dry because they have already absorbed excess moisture.
- After one day, remove the meat from the press. At the top of each piece, make holes with a toothpick and thread threads or fishing line so that you can hang the meat to dry.
- Hang the meat to dry in a ventilated area for 3 days. After the meat has dried, prepare a spread for it. To do this, take one tablespoon of black pepper and coriander, three tablespoons of a chaman and paprika, 6-7 cloves of garlic. Place all ingredients in a blender, add a little water and whisk. In the process, add a little water and beat to a thick consistency.
- Mix well the prepared mixture and coat on each side each piece of meat. Do not remove threads from meat. Cover with spices in an even layer, tightly on all sides. Hang the coated meat back to dry for 3-4 days. If during drying you see cracks on the surface of the meat, gently rub them with wet fingers.
- Ready elastic basturma should be like a dried sausage. When your basturma dries, remove it, cut into thin slices and enjoy the wonderful taste.
Beef basturma can be served as a separate dish or added to salads. Most often it is used as a snack, sandwiches are prepared, also with scrambled eggs.
Video recipe
In detail, you can watch the whole process of preparing meat, salting and cooking spices for aromatic basturma.
This treat will always be to the taste of your guests during the feast, and also to you personally just as a snack.
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