Dried Beef with Red Pepper Fresh and Salted

Recipe for four people

Ingredients

• 500 g of beef (such as shank or tenderloin, cut into 1 cm thick slices)
• 2 tablespoons of fresh and salted red pepper
• 1 tablespoon of crystal salt diamonds
• 2 sprigs of fresh thyme
• 1 teaspoon of paprika
• 1 tablespoon of apple cider vinegar

Preparation

Preparing the meat:

• Cut the meat into thin slices about 1 cm thick. To make slicing easier, you can place the meat in the freezer for 30 minutes before cutting.

Marinade:

• In a mortar or using a spice grinder, coarsely crush the fresh and salted red pepper along with the crystal salt diamonds. You want to achieve a coarse texture that will infuse well into the meat.
• Mix the crushed spices (red pepper and salt), paprika, and apple cider vinegar in a bowl.
• Coat each slice of meat thoroughly with the spice mixture. Make sure all sides of the meat are well covered.
• Add the thyme sprigs for an aromatic touch, if desired.
• Place the marinated meat in an airtight container or a ziplock bag. Let it marinate in the refrigerator for 12 to 24 hours so the flavors fully infuse the meat.

Drying the meat:

• Once the meat is marinated, remove it from the container and pat it dry with a paper towel to remove any excess marinade.
• Hang the meat slices in the refrigerator using hooks or toothpicks (or place them on a rack). Ensure the pieces do not touch each other to allow for even drying.
• Let the meat dry in the refrigerator for 3 to 5 days. The meat should become firm to the touch but still flexible.

Storage and serving:

• Once the meat is properly dried, slice it into thin strips.
• Store it in an airtight container at room temperature for a few days, or in the refrigerator for a longer duration (up to 2-3 weeks).