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This is the traditional Armenian version of Basturma, which is based on Pastirma from Turkey. WELCOME TO HENRYS HOWTOS I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home improvements. I shared and like to help everyone on my channel with my videos, If you have any suggestions or would like any help, feel free to shoot through a message or post a comment. New videos weekly! PLEASE SUBSCRIBE! SUBSCRIBE: http://www.youtube.com/user/henrytad1990?sub_confirmation=1 YOUTUBE: http://www.youtube.com/henrytad1990 FACEBOOK: http://www.facebook.com/henry.tadevosian SNAPCHAT: henrytad1990 How To Make Basturma 3-4kg Beef Fillet (scotch Fillet, Tenderloin etc) Lots Of Salt Cover and leave in fridge for 4 days, then wash with cold water and soak for 1 hour. then dry and hang in fridge for approximately 2 weeks Chaimen Spice Rub 1 tbsp Salt 3 tsp Ground Fenugreek 3 tbsp Paprika (Sweet) 1 tbsp Black Pepper 1 tbsp Garlic Powder 1/2 tbsp Cayenne Pepper (Optional) 1 tbsp Ground Allspice 1 tbsp Cumin Powder App 1 cup warm water Apply to meat and leave covered for 2-3 weeks
Vito’s Norcineria was established a century ago or so in Marino, a small town a few kilometers south of Rome. There, he makes a mix of classic salumi, sausages, and prosciuttos, along with some more esoteric stuff that has grown out of his obsessive desire to research and perfect his craft: coppa di testa without testa, Arnad-style lard, and three kinds of salumi made from three different breeds of local pigs (some of whom are raised for him by an acquaintance who regularly blood-tests the animals to confirm the purity of their pedigree). Video by Gabriele Stabile and Ari Takahashi.
830g Ribeye Steak from Uruguay, first seared on high heat, then brought up to 52°C / 125°F internal temperature. As finish seared with butter and rosemary. A Japanese petty knife runs against an Italian steak knife.
Tokaji kádármester 2011 (Hudák "Donga" István) - hosszú http://hudakhordo.hu
Brontosauri per gli amici. Fornitore: Macelleria da Roberto - Mercato Centrale di Firenze
Bresaola is air-dried, salted beef that has been aged for up to three months until it becomes hard and turns dark red. You'll need a bucket and 3 metres of muslin cloth for this recipe.
1 kg topside beef, excess fat trimmed
7 juniper berries
2 bay leaves
3 garlic cloves
1 tsp fresh thyme
1 tsp fresh rosemary
2 tbsp olive oil
3 litres red wine (can be good cooking wine, such as claret)
4 tbsp sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 weeks
Hanging time 2 weeks
Makes 1 kg
Cut the beef into long strips of about 8â€“10 cm, to form a long rectangular shape. In a metal bowl, combine the juniper berries, bay leaves, garlic, thyme, rosemary and olive oil.
Place the beef into the bowl and rub the mixture all over. Place the beef and remaining mixture in a bucket. Cover with red wine and place a plate over the top to submerge the beef completely. (The oil will float to the top and act as a seal.) Refrigerate for 2 weeks.
Take the beef out and rub the sea salt all over it. Wrap the beef in muslin and tie with string. Hang the beef in a cool, well-ventilated area for about 2 weeks at 14Â°C. (If you live in a hotter climate, put the beef in a fridge and allow a little longer for the curing process â€“ up to 4 weeks.)
Unwrap the bresaola and thinly slice. Serve with good-quality olive oil.