Dried beef

Ingredients for 4 servings:

• 1 kg beef, from the topside
• ½ kg salt
• 1 jar wine, red

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

also called nail flesh or haste

Rub the piece of meat with salt, then place it in a bowl and sprinkle it thickly with salt. Store in a cool, dry place. Turn the meat daily in the brine. After 3 days, add the red wine. Then turn the meat daily for another 3 weeks. The piece of meat can then be removed from the brine and rinsed of salt. Soak it overnight in clean water, then carefully dry it, and hang it in a linen bag in a cool, airy place for 5 to 6 weeks to mature. Afterward, this delicacy is ready to be sliced. Simply delicious with fresh bread. Enjoy it in a similar way to other air-dried hams. After enjoying the first slice, your imagination will know no bounds. Reproduced from “Anne’s Cookbook.”