Cured BeefIngredients

400g course sea salt

600g granulated sugar

10g springs of rosemary

1tsp course black pepper

1 fillet of beef

 

 

 

Method

  1. Mix salt, sugar and rosemary together. Stir in vinegar and pepper.
  2. Sprinkle a little salt mixture onto the base of the tray you are going to sure the meat in. Lay the fillet on the layer of salt.
  3. Cover fillet with remaining salt mix. Cover and put in fridge for 12 to 24 hours. The length of time depends on how well cured you like the fillet. I like it at 12 hours or overnight. Check by cutting one in the middle. If done, remove and scrape the salt mix off. If not done, make sure to cover and return to fridge.
  4. Slice fillet into strips length ways to get long slices about 4 to 5cm in diameter.
  5. Store the fillet wrapped or in an air-tight container in the fridge until you need them.
  6. This is a short curing process. The meat will only last about 7 to 10 days.
  7. Slice thinly and serve.

PRINT THE RECIPE

 

 

 

Contact Details

 

1800 125 000
+618 9726 3012

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Monday 9am - 1130am


Email us: info@evedonpark.com.au

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evedonMap205 Lennard Road Burekup
Only 15 minutes
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