Basterma
From RelicWiki
| Basterma (serves 2) | |
|---|---|
| Preparation time | 3 weeks |
| Contributed by | Tails |
| → More recipes... | |
Basterma
- (Warning: this recipe takes very long and is unbelievably difficult to get right. Experts on this food wear "Basterma" as their title instead of "Mr." or "Dr.")
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Ingredients/Tools
- Prime cut of beef
- Coarse sea salt
- Chaimen (see below)
- Cutting Board
- Butcher string
- Cheese cloth
- Sharp Knife
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Ingredients for Chiamen
- 3 Tablespoons ground fenugreek
- 3 tablespoons paprika
- 1/2 tablespoon coarse salt
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon fresh ground cumin
- 1/4 tablespoon Cayenne pepper
- 1/4 tablespoon Allspice
- 3-6 cloves crushed garlic
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Preparation
- Slice a prime cut of beef (any will do, but filet mignon works best) into about 6-inch thick slices.
- Tie a heavy butcher string in one end of the loin and make a loop so you can hang the meat.
- Cover the meat with coarse salt (sea salt works) and let stand in a covered pan for 3 days.
- Wash the salt off the chunks of meat with cold running water and then let the chunks soak for one hour in cold water.
- Hang the chunks by thier loops and let drain for one hour.
- Wrap the meat well with cheese cloth and arrange side by side in a roaster or lasagna pan. Place a cutting board over then and weight it down with something heavy. This is to drain all the juice from the meat. Replace the cheese cloth every 12 hours for 2 days.
- Cover the meat AGAIN with fresh cheese cloth and hang the meat again in a DRY, cool windy place.
- Make Chiamen - Combine all ingredients with enough water to make the mixture as thick as pancake batter. Process this mixture well to avoid any lumps.
- Soak the meat in it for 2 weeks
- Remove the meat and slice VERY thinly.
Leftover Chiamen will keep for several weeks. If not eating right away, Basterma keeps in the refrigerator. If the meat gets too dry, soak it in Chaimen again to soften it up. Basterma is has an extremely pungent smell, so expect to smell bad after a healthy sample.
