Air-Dried Beef
Recipe category
Country
Region
Source
Fuente: Estrella de los Ríos (2002)
Number of servings
12
Difficulty
Medium
Ingredients
2000
gr beef steak (round or flank)
pinch salt to taste
pinch toasted and ground cumin to taste
1/4
piece(s) grated panela (unrefined cane sugar)
1
piece(s) white or red onion
4
clove(s) garlic
Directions
- With a very sharp knife, slice the meat trying to get even strips, neither too thin nor too thick. The meat can be whatever you prefer; there is no exclusive cut for this preparation. It tastes the same with jerky, rump, round, tenderloin, or sirloin.
- Separately, blend the seasonings and rub the meat with this mixture. Then spread it out in the sun on ropes for hours or days, depending on the degree of moisture desired. Or leave it marinating in a large container; take it out to air for half a day or the whole day, and return it to the container, from where you take it out as needed.
- To consume the meat, cut the portions and grill them over charcoal, on a griddle, or in a pan. It is advisable to spread pork lard on it and/or sprinkle it with a little water, aguadepanela, or beer during roasting so it recovers the lost moisture and doesn't dry out too much.