Beef basturma is a snack made from dried meat, a traditional dish of nomads. Aromatic and nutritious basturma has been prepared since ancient times. National Armenian cuisine involves the use of beef meat. This product can be used as a cold treat for the holiday table, and can also be added to sandwiches and salads. Take note of 6 proven options for executing the dish!
How to make beef basturma in the oven at home?
Aromatic spicy basturma can be prepared using the oven. Enjoy the fascinating culinary process and the bright taste of the finished treat. The product can be used for sandwiches or served as a separate cold appetizer.
- Beef 1.5 (kilograms)
- Cognac 2 (tablespoons)
- Salt 1 (kilograms)
- Dried garlic 2 (teaspoons)
- Pepper mixture 2 (teaspoons)
- Caraway 1 (teaspoons)
- Chaman seeds 1.5 (tablespoons)
- Coriander 1 (teaspoons)
- Ground black pepper 1 (teaspoons)
- Paprika 1 (teaspoons)
- Bay leaf 3 (things)
- Juniper 2 (things)
- Carnation 2 (things)
-
How to cook beef basturma at home? Rinse the meat under water and dry with a paper towel. Immediately remove veins and fat. A piece that is too large can be cut into several pieces. -
Pour half the salt into the bottom of a deep dish. We put pieces of meat and peppercorns here. -
Cover the product with the remaining salt. -
The salt should completely cover the beef. Place the dough in the refrigerator for 3 days. In winter, you can put it on the balcony. -
After a while, the meat will absorb the required amount of salt. -
We wash the pieces of meat under water to remove excess salt. Then soak in cold water. -
Wipe the meat with a paper towel and wrap it tightly in a clean cloth or gauze. -
In this form, we put the product under the press for another 3 days. -
Next, boil water with bay leaves and juniper berries. -
Mix all the remaining dry spices in a common plate. -
Pour the cooled broth over the dry products and mix thoroughly. -
Gently coat the beef with the resulting mixture. We place the product on a wire rack, which we place over a baking sheet. Cook for 1.5-2 hours in an oven preheated to 80 degrees. -
Cool the finished basturma, slice it thinly and serve. You can treat yourself!
Classic recipe for beef basturma in Armenian
The brightest taste and aroma of homemade basturma is obtained according to the Armenian recipe. A nutritious, spicy treat that will delight your family or guests. Serve to the festive table.
Cooking time: 13 days
Preparation time: 5 days
Portions – 2 kg.
Ingredients:
- Beef – 2 kg.
- Salt – 1 kg.
- Chaman – 100 gr.
- Paprika – 100 gr.
- Ground black pepper – 60 gr.
- Ground coriander – 80 gr.
- Ground cumin – 80 gr.
- Dried garlic - to taste.
Cooking process:
1. Wash fresh beef.We remove veins and fatty parts from it.
2. Pour salt into a deep bowl and immerse the pieces of meat in it.
3. Keep the workpiece for 5 days in the refrigerator or cool room.
4. Then wash the salted beef and immerse it in water for 2 hours.
5. Next, wipe the meat and wrap it in a clean cloth. We place the product under load in the refrigerator for three days.
6. After pressing, we make holes in the product. With their help, we hook a thread and hang the workpiece for 5 days in a cool place. You can cover it with gauze to prevent dust from getting in.
7. Prepare the necessary spices for further cooking.
8. Combine all dry spices in a common bowl. Pour water into them and stir thoroughly.
9. Coat the beef with the spicy mixture.
10. We hang the product again for 5-7 days.
11. Spicy basturma according to the Armenian recipe is ready! Cut up the treat and serve!
How to cook beef basturma in a vegetable dehydrator?
Nutritious beef basturma can be used for sandwiches, salads or as a cold appetizer. The fastest way to make homemade treats is in a vegetable dehydrator. Take note of this bright culinary idea!
Cooking time: 5 days
Cooking time: 5 hours
Portions – 1 kg.
Ingredients:
- Beef – 1 kg.
- Salt – 1.5 tbsp.
- Paprika – 50 gr.
- Ground black pepper – 30 gr.
- Ground red pepper – 30 gr.
- Dried garlic – 50 gr.
Cooking process:
1. Wash pieces of fresh beef under water. If necessary, remove veins from the meat.
2. Next, add salt to the product.
3. Keep the preparation in the refrigerator for 4-5 days. Afterwards we wash and wipe with napkins.
4. Mix ground peppers, paprika, dried garlic and a little water. Mix the mixture and coat the meat with it.Place the product in a vegetable dryer and cook for 5 hours at a temperature of 50-60 degrees.
5. Cool the finished basturma and cut into thin slices. Serve this spicy treat to the table!
Tender and juicy beef basturma with wine
Juicy and original in taste, basturma is made with wine. A bright treat will become your signature dish and a real highlight of your home table. Serve the appetizer with fresh vegetables.
Cooking time: 10 days
Preparation time: 5 days
Portions – 1 kg.
Ingredients:
- Beef – 1 kg.
- Salt – 2 tbsp.
- Dry red wine – 100 ml.
- Paprika – 50 gr.
- Ground red pepper – 50 gr.
- Dried garlic – 30 gr.
- Nutmeg – 30 gr.
- Ground coriander – 30 gr.
Cooking process:
1. We wash the beef, remove the veins and cover it with salt. Keep the preparation in the refrigerator for 4-5 days.
2. Next, rinse the meat under water and let it dry.
3. Add paprika, pepper, dried garlic, nutmeg and coriander to red wine.
4. Stir the mixture and rub it over the prepared beef.
5. Wrap the workpiece with a clean cloth or gauze. Hang in a cool place for 5 days.
6. Appetizing basturma with wine is ready! Divide it into portions and serve!
Fragrant homemade basturma with the addition of nitrite salt
A proven way to prepare homemade beef basturma is with the addition of nitrite salt. It is intended for similar meat dishes. The finished treat will delight you with taste and aroma!
Cooking time: 10 days
Preparation time: 5 days
Portions – 1 kg.
Ingredients:
- Beef – 1 kg.
- Nitrite salt – 1 tbsp.
- Dry red wine – 100 ml.
- Paprika – 30 gr.
- Ground black pepper – 30 gr.
- Ground red pepper – 30 gr.
- Dried garlic – 30 gr.
- Nutmeg - to taste.
- Ground coriander - to taste.
Cooking process:
1. We wash a piece of meat, clean it of veins and cover it with nitrite salt.
2. Place the workpiece under a load and keep it in the refrigerator for 4-5 days.
3. After a while, the beef should be rinsed from salt and soaked in cold water for several hours.
4. Next, let the product dry and rub it with dry spices according to the list.
5. Wrap the spicy meat in gauze and tie it tightly. Hang in a cool place for 5 days.
6. Basturma with nitrite salt is ready. Cut up the treat and serve!
A simple and delicious recipe for beef tongue basturma
An exquisite delicacy for real gourmets - beef tongue basturma. You can prepare a delicious snack at home. Check out this simple and proven recipe.
Cooking time: 10 days
Preparation time: 5 days
Portions – 1 kg.
Ingredients:
- Beef tongue – 1 kg.
- Salt – 2 tbsp.
- Water – 100 ml.
- Paprika – 60 gr.
- Ground red pepper – 60 gr.
- Dried garlic – 30 gr.
- Ground coriander – 60 gr.
- Khmeli-suneli - to taste.
Cooking process:
1. Thoroughly wash the beef tongue. We clean it of film and all excess particles on the surface.
2. To rub the product we use suneli hops. Then add salt and put it in the refrigerator for 5 days.
3. In a separate bowl, mix water, paprika, peppers, ground garlic and coriander. Mix the contents thoroughly.
4. Immerse tongues in the spicy mixture. Afterwards we hang it in a ventilated place for another 5 days.
5. The original beef tongue appetizer is ready! Cut the treat and serve it to the table!
