California Farm Cured Carpaccio

Name: How to cook California Farm Cured Carpaccio - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, few years
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Cured Carpaccio

We are sharing our most delicious beef specialty, Farm Made Home Cured Carpaccio. You can make this in your fridge at home! We make this once a year. The meat is sliced thin and eaten raw on crackers with slivers of Parmegana cheese, or mixed with olives, tomatoes and onions in salads, or eaten for dinner in 1/2” slices, sauteed in olive oil. To slice this meat paperthin, press your flat knife into the center of the meat and move knife back and forth till it starts cutting, see the half slices below below the round slices on the picture below.

Ingredient

Food ration :

2 people, few years

Cooking time :

Pressed and dry cured for six weeks

6 pounds

eye of round beef, trimmed to fit on bottom of 9”x13” glass baking dish

150 grams

himalayan seasalt, coarse

60 grams

himalayan sea salt, fine

1 pound

grated large juicy fresh carrots

Tbs

fresh ground black pepper

whole white peppercorns

juniper berries, crushed

garlic cloves, grated

california bay leaves, crushed

Cooking instructions

* Step 1

Mix grated carrot and garlic with coarse rocksalt, spices, on bottom of glass dish, press meat into dish. Rub ends of meat with fine seasalt. Shrinkwrap dish. Place 5 pound rock on top, put in bottom of fridge. Pour off liquid daily.

* Step 2

Every two days, turn meat one quarter, fresh shrinkwrap, rock on top, back in fridge. After a few weeks when no more liquid is generated, lay rock on top of meat without shrinkwrap, turn meat 1/4 every two days till dry and square. Store wrapped in thick brown paper bag. Slice thin. Fresh for a few years. Enjoy.