Cooking beef basturma

Among the many meat dishes stands out a meat delicacy, which is called basturma.Probably, there is no such person who has not tasted such a dish even once, although it costs quite expensive.

If we talk about its description, it is just a tenderloin, which lasts for several days. Armenia or Turkey is the birthplace of this delicacy, but it is also prepared in many other countries.

Basturma received such popularity due to the fact that it has a rather delicate and fragrant taste. The meat itself after cooking has a dark color.

To cook such a treat, you must first purchase, and then prepare all the components.

1. The first stage is the choice of meat. It is better to buy beef tenderloin. It should be thoroughly washed and dried. After that, the meat must be cut into two halves and well salted. Then they must be placed under the press.
2. After that you can do the coating. This will require spices and seasonings, as well as red wine or plain water. All loose spices and seasonings must be placed in a deep container. Then add wine or water to them. When everything is thoroughly mixed, you can begin to coat the meat. The mixture should be distributed evenly so that the meat is the same throughout the length.

To cook meat, you need the following kitchen equipment:

• deep bowl in which it is possible to prepare marinade;
• meat cutting board;
• oppression.

Dry basturma can be in the dryer for vegetables or fruits. You just need to put the meat on the pan, and then turn on a fairly high temperature. Then everything should be covered with a lid and wait about 5-7 hours.

Most often cooked basturma from beef, but you can use other types of meat.

To prepare such a dish, you will need the following components:

• 2.5 kg of beef;
• 1.75 kg of salt;
• 120 gr. chaman;
• 12 gr. paprika;
• 7 gr. red pepper;
• 7 gr. black pepper;
• 12 gr. hops suneli;
• 2.5 Art. l dried garlic;
• 120 gr. clean water;
• 7 gr. pepper mixes;
• 10 gr. dried fennel.

To basturma turned out really tasty and melted in your mouth, you must strictly follow the recipe and perform everything step by step.

• To prepare such a snack, you must buy the meat of an adult animal so that it has a rather rich color. In addition, it must first be well washed and dried, and also remove the film and streaks.
• After that, you need to take the dishes with high sides. It is necessary to lay out its bottom with a layer of salt, and then put the meat there. It should be cut into pieces of the required size.

• Top of the meat must be poured with the remaining salt. Then put the baking tray in the fridge for 24 hours.
• After that, the meat should be removed from the pan and clean it from salt, and then rinse under running water. In the meantime, the baking tray should also be thoroughly washed and dried.
• After this, you need to repeat again the whole procedure of laying out meat. However, this time everything must be put on for three days. But at the same time every day it is necessary to pour out the accumulated water.
• When the right time passes, the meat must be washed again under running water, and then dried thoroughly.

• In addition, it is necessary to prepare a plaster for meat. To do this, mix all the other components and leave them to infuse for 3-4 hours.
• Patted pieces of meat should be rubbed with a mixture on all sides and strung on a thread on which it will hang.
• Then they need to be placed on the balcony or in another cool place for a few days. After that, the meat must be placed in cheesecloth and hung for another 1 month.

After this time, you can take a sample from such meat.

To make such a tasty treat, you will need the following ingredients:

• 1.5 kg of beef tenderloin;
• 1 tbsp. l Sahara;
• 1 bay leaf;
• 4 cloves of garlic;
• several juniper berries;
• 10 tsp.sea ​​salt;
• 4 tsp. chili peppers;
• 1 clove;
• 130 gr. chaman;
• 3 gr. coriander (better if you use grains).

The recipe is similar to the previous option, and must also be performed sequentially.

• The tenderloin must be thoroughly washed and cut into two parts. This is necessary so that the meat can be sufficiently well soaked with spices.
• Meanwhile, in a deep container, you must mix the sugar, as well as sea salt. Then in this mixture you need to roll all the meat so that it covers almost all the pieces.
• After that, it is necessary to cover the container with a thick layer of gauze and leave it in the room for 10-12 hours.
• After this time, you need to put the beef in the refrigerator for another 10 hours.

• Then the meat must be removed from the refrigerator and rinsed with cold water, then it must be dried with napkins or paper towels.
• Then you can dry the meat or using a fan, or in the usual way.
• After that, the beef must be rewound with gauze, and then tied with a rope and placed in a container. Next, you need to put on it a load weighing 10 kilograms. So the meat should stand for one day. After this procedure, the meat must be not only dense, but also elastic.
• In the meantime, be sure to prepare a fragrant coating. To do this, you need to take the remaining components and mix them in a separate vessel.
• It is necessary to coat with meat and dry it in the open air within 2 hours. So you have to do it 3 times. The last time after plastering, beef must be suspended in a large draft for 12–14 days.

After this time, you can start tasting the product.

Such a dish can rightly become a highlight on any holiday table.

Required components

• 1 kg of beef meat;
• 20 gr. nitrite salt;
• 1 tsp. black pepper (it is better to use crushed);
• 2 tsp. smoked paprika;
• 2.5 Art. l fenugreek;
• 1.5 Art. l mustard seeds.

The recipe is quite simple, so many hostesses will be able to perform it at home.

• First you need to prepare the meat, that is, remove the film from it, as well as cut it into pieces that are not thicker than two centimeters.
• Beef should be rubbed with nitrite salt and left in the room for 25-30 minutes.
• After that, you need to distribute smoked paprika and pepper in a uniform layer over the whole meat. Then it should be put in an enamel pot, which will be tightly covered with a lid. So the meat should stand for 3 days.

• In the meantime, you can start cooking plaster. To do this, you need to grind fenugreek with a coffee grinder and pour hot water over it. After that, let it brew for a few minutes.
• Then you can proceed to coating. This should be done very carefully, so that everything is covered with a uniform layer. After that, it is necessary to sprinkle with mustard seeds and place it on the grid.
• To dry this meat should be in a well-ventilated area or on the balcony. This should be done for at least 12 days.

After this time, you can see if it is ready. Basturma during this time should be reduced by 1/3. In the middle, it should be quite bright red and slightly damp. Along the edges of the meat will be darker and a little drier. Almost immediately, such meat can be tasted.

Hand-made Armenian basturma is usually served as a snack. To feast on this dish, it is necessary to finely chop the finished piece into more subtle, almost transparent, and put on a plate. You can serve meat with different cheeses or vegetables.

Basturma can also be used to make all kinds of nutritious salads. If you add just a couple of pieces of dried meat, the dish will become much tastier. The same can be said about pizza and other delicacies.

There are no general rules for storage of such a product. If we talk about contemporaries, most experts recommend storing such a product in the refrigerator.However, those who invented the basturma recipe, say the opposite: such meat can be stored in any cool place, and the refrigerator will only kill the taste of meat.

In order to extend the shelf life, you must put the meat in any package. This way you can save basturma up to 6 months. But still the shelf life also depends on how well the meat was cooked and on the composition of the spices.

In this case, it is necessary that the room temperature is constant and does not change. In addition, it should be well ventilated. Keep the meat in a bag of matter. Thus, it can also be stored for up to 6 months. However, unlike the refrigerator, this storage method allows the meat to retain all the taste qualities that were originally.

Another homemade beef basturma recipe is shown in the video below.