Beef basturma in Armenian style

Step-by-step preparation

Cooking time: 22 day

1. STEP 1

   

   How to cook beef basturma at home? Prepare all the necessary products. Take a piece of fresh beef without bones or veins, as well as all other ingredients. Rinse the meat well under running water and dry with paper towels. I had a piece of about 1.5 kg, so I increased the amount of spices a little.

2. STEP 2

   

   Use a fork to poke holes on all sides of the meat.

3. STEP 3

   

   Transfer the beef to a suitable sized container and cover with table salt. Place in the refrigerator to pickle for two days. Next, remove the meat, rinse and cover with cold water, leave for 20-30 minutes. Drain the water and dry the piece again with a towel.

4. STEP 4

   

   Wrap the beef in paper towels or cloth and place in a container. Build an oppression on top (I put a plank on the beef and install a brick wrapped in a plastic bag). Place in the refrigerator for two days.

5. STEP 5

   

   After the allotted time, remove the napkin (fabric), thread a thick thread or tourniquet (as in the photo) from one edge.

6. STEP 6

   

   Hang the meat in a well-ventilated area at room temperature for 3-4 days. I was drying beef in the kitchen near the window.

7. STEP 7

   

   Prepare chaman. Add fenugreek to warm water and stir with a whisk to avoid lumps. The mixture should look like liquid sour cream. In general, it is recommended to prepare chaman according to the original recipe in advance and leave it to steep in the refrigerator for a day. I didn't do this and it still turned out perfect.

8. STEP 8

   

   Add ground black or allspice, paprika, hot pepper, pressed garlic and a pinch of salt to the fenugreek.

9. STEP 9

   

   Mix again until smooth.

10. STEP 10

    

    Coat the dried beef on all sides with chaman. This can be done with a silicone brush or with your hands.

11. STEP 11

    

    Spread all the seasoning evenly on all sides of the meat. Place the future basturma in a container, cover with cling film and leave in the refrigerator for 8-10 days. During this time, periodically remove the beef and redistribute the chaman evenly if required.

12. STEP 12

    

    Remove the piece from the refrigerator and hang it to dry for 3-4 days. Feel the basturma; if it’s dry, it’s ready!

13. STEP 13

    

    Wrap a piece of meat in cling film and put it in the refrigerator for storage.

14. STEP 14

    

    Cut the basturma into thin pieces and serve!

Comments on the recipe

BLUE-EYED

29.08.2023

4.8

Wow! What a mouth-watering beauty! Pearl, you did your best and chose the meat to be a feast for the eyes! Very detailed, but accurate, patience will be needed, thanks for the recipe!

konfuciyanin

29.08.2023

4.7

Thanks for the great recipe.