Armenian beef basturma classic

Basturma recipe is as close as possible to the classic. If you stick to it, you will get a very tasty delicacy, the amount of spices to which you can choose according to your taste. The meat turns out very tasty and can surprise any company or family. From the variety of dried meat, this recipe is on one of the first places. It is recommended to use beef meat, but it is also possible, for example, lamb.The only disadvantage of this preparation is its duration, four weeks. But you will definitely like the result.

At the beginning of cooking, the meat must be washed in running water, then prepare a marinade from the ingredients in the first group. We keep the meat in the marinade for 6 days. At the same time, we make the beef crimping (we put it under pressure). Within 6 days, the press will give the meat the necessary flattened shape. After the specified time, the meat is rinsed again in running water and wiped with a paper towel. Leave to air at room temperature for 1 hour. At this time, you can slowly prepare the coating. Mix the second group of ingredients. At the same time, we do not add wine immediately, but in portions. We add it in such a way as to achieve a consistency similar to a non-liquid puree. Leave the finished mixture to swell for about forty minutes. Then, using a kitchen spatula, we carefully coat the future basturma. Before coating, it is necessary to thread a string or string through a hole in the meat with which the meat will be hung out to dry. After the procedure is done, we hang the meat in the refrigerator or in a ventilated place. We leave it alone for three weeks. After a given time, a great product is obtained. Basturma should be cut into thin slices. It can be served with beer or wine as a snack. The sharpness of the delicacy can be adjusted to your taste by changing the amount of pepper in the coating. Enjoy watching and have an appetite!