A flavorful and aromatic cured beef recipe inspired by traditional methods, perfect for enhancing any meal.
Select a tender cut of beef, about one and a half inches thick.
Choose a cut with minimal fat for better curing results.
Rub the beef with coarse salt and refrigerate for three days, turning daily.
Place a heavy object on the beef to press out moisture.
Rinse the beef with cold water and soak for one hour, then pat dry.
Ensure the beef is completely dry to prevent spoilage.
Combine paprika, black pepper, allspice, and minced garlic with water to form a paste.
Adjust the spice quantities to suit your taste preferences.
Coat the beef with the spice paste and refrigerate for two weeks.
Ensure the beef is evenly coated for consistent flavor.
Hang the beef in a cool, airy place to dry for two weeks.
Use a cheesecloth to protect the beef from insects.
Slice the cured beef thinly and serve as desired.
Pair with fresh bread and cheese for a delightful snack.
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