Salted beef (Manzo di pozzo)

Category: Meat dishes
Kitchen: italian
Salted beef (Manzo di pozzo)

Ingredients

Shoulder Beef (Elk) 1 kg
Plain water 1 l
Highly carbonated water 1 l
Sugar 500 g
Salt 350 g
Thyme 7 twigs
Rosemary 7 twigs
Bay leaf 1 PC
Allspice peas 5 pieces
Juniper berries 5 pieces
Garlic 2 tooth
Smoked paprika 2 tsp

Cooking method

  • Heat 1 liter of ordinary water with sugar and salt until they are completely dissolved. Cool solution completely.
  • Dilute the cold solution with a second liter of sparkling water.
  • Chop the herbs with scissors, coarsely chop the pepper and juniper in a mortar, break the lavrushka, finely chop the garlic. Mix herbs and garlic with brine.
  • Clean the meat from films and excess fat. Place the meat in the brine. Press down with a stone.
  • Cover the container with aluminum foil and refrigerate for at least 36 hours. My meat was salted in a stainless steel pot for 48 hours. She turned the meat every day.
  • Remove the pickled meat from the solution, peel off the grass, dry well with paper towels, rub with paprika on all sides. First, wrap the meat tightly in foil, and then in aluminum foil and refrigerate for another 12 hours.
  • Salted beef (Manzo di pozzo)
  • Salted beef (Manzo di pozzo)
  • The New Year began for me with a gastronomic discovery. With a minimum of physical costs, such an incredible result. The child said: for the first time, mom, you got a delicious balyk.))) The meat is soft, juicy. fragrant. And this is taking into account the fact that in the role of beef I have moose from an unknown place cut off.
  • Merry Christmas, everyone! Peace, warmth, light, prosperity!
  • Salted beef (Manzo di pozzo)

Note

Many thanks to Lena, the author of the recipe 🔗, then its text:

Salted beef Manzo di Pozzo is a product that is cooked in the vicinity of Lucca. It can be considered that this is a restored method of beef preservation, which once existed in these places, but was lost over time.

The method consisted in the fact that the best cuts of adult gobies, raised in the mountainous conditions of Garfagnana (an area near Lucca), were placed in stone baths cut from local rocks, sprinkled with salt, mountain herbs and spices.
At the end of the holding period in the resulting saline solution, the pieces of meat were dried and covered with black pepper.

Now the meat is kept in stainless steel containers for 30 days in refrigerators at a temperature of 4-7 C, then the pieces that were at the bottom are moved up, and the top ones are down and the meat is left for another 15 days. At the end, they are washed, dried and covered with a spice shirt with a predominance of black pepper. The cooked meat is stored under vacuum.

Served Manzo di Pozza in the form of a carpaccio with olive oil and pecorino sheep's cheese shavings or with thinly sliced ​​raw porcini mushrooms.

celfh
Omela, impressive!)) Nice meat!
Omela
celfh, Tanya, thank you! I myself did not expect it to turn out so well.
Anna1957
The meat, of course, is valid. But what about your dislike of salty?
Omela
Anna, Thank you! You're right, I really felt a little salty (the rest are fine). But it is not critical, and I will not dare to reduce salt in this case.
Borisyonok
Omela
Super meat!
Quote: Omela
Served Manzo di Pozza in the form of a carpaccio with olive oil and pecorino sheep's cheese shavings or with thinly sliced ​​raw porcini mushrooms.
And it impressed me!
I can imagine how delicious it is!
I took it to the "bins"!
Bridge
Ksyusha, what meat !!! Be sure to pickle
Omela
Borisyonok, Bridgethank you girls! Try to cook. Practically no effort, and the result is excellent!
Admin
Ksyushahow long have you been with the salted beef, a little over a year! I even thought about it not so long ago
In this thread I asked if an elk would fit,

Buffalo carpaccio (beef). Raw-cured veal (bresaola) (Admin)

Salted beef (Manzo di pozzo)

And finally it happened!
And how to taste? What can you compare with?

By the way, beef salt beef is perfect for winter cabbage soup, it will turn out very tasty

And I like salt bean, when the meat already begins to dry out, and already turns into bresaola

Congratulations on the yummy! A piece of meat looks great!
Venera007
Omela, Oksana, the recipe is super as always !!! I just had oak beef lying around, with which I don't know what to do. More precisely now I already know :))
Venera007
Admin, and my husband loves that. I breathe more evenly for corned beef.
Admin
Quote: Venera007

Admin, and my husband loves that. I breathe more evenly for corned beef.

If the husband loves a spicy snack, such as bresaola, basturma - this is his meat. World zakuson turns out The longer it lies, the tastier and richer the taste
Omela
Quote: Admin
A piece of meat looks great!
Tanya, thanks!

Quote: Admin
In this thread I asked if an elk would fit,
Duc, as I asked, I immediately forgot. But seriously, then. firstly, some kind of non-commodity pieces came across all the time. HERE only recently did my husband bring a normal, even, seemingly carbonate piece. And secondly. still doubted whether it would be possible to chew.

Quote: Admin
And how to taste? What can you compare with?
To my taste, 100% balyk, and pork. Very soft and tender meat.

Quote: Admin
And I like salt bean, when the meat starts to dry up,
Well, here of course everything is individual. In our country, on the contrary, they like soft things, they suit very well for sandwiches, more dried chews worse.

Omela
Quote: Venera007
I just had oak beef lying around, with which I don't know what to do.
Venera007, Tanya, thanks! Tell me later how it will turn out with beef.
lungwort
: hi: Ksyusha, I've never cooked anything like this, I really want to try to cook it. The son loves blood-grilled beef. Maybe this is just his meat? Most importantly, the meat is soft.
Omela
lungwort, Natasha, try it. It turns out soft, yes. Merry Christmas!
Svettika
Ksyusha, meat from the category of elite gastronomic masterpieces! Aesthetically, it looks gorgeous! I'm sure it's indecently tasty! I will definitely repeat your culinary experience. Thank you!
dopleta
Ksyushenka, how tempting and beautiful is your meat! I really wanted to cook! Thank you dear for such an appetizing incentive!
eye
Elk .. just a moose ...
the masterpiece is intended !!!
I'm waiting for a moose
Omela
Svettika, dopleta, eyethank you girls! I would be glad if the recipe comes in handy.

Quote: ok
I'm waiting for a moose
Oh, actually, an adult elk is not a sight for the faint of heart.
Natalyushka
I made a version of pork neck, but kept it in the refrigerator for a very long time before eating.

We will definitely try the recipe, thanks
Masinen
Natalia, because pork must be kept in salt for at least 20 days.
And beef is a little different)))

Natalyushka
I agree about the pork completely, but it was very tasty. And the beef will be just lovely, especially at a cost - well, very profitable
Omela
Natalyushka, I read different recipes on the internet, and aging was also different. This recipe attracted precisely because of its simplicity.

Maria, I didn't even know such subtleties.
Natalyushka
Yes, everything is ingenious is simple, thanks again for the recipe
Omela
Natalyushka, good luck!
Iskatel-X
Omela
Thyme 7 branches
Rosemary 7 sprigs
How much is this in terms of tsp?
Can't imagine where to get it on the branches? And if you take it - the branches are all different in length and density of needles.

Highly carbonated water - how strong?
It's easier to ask which one is right. From the store, of course.
Thank you
Omela
Quote: Iskatel-X
Can't imagine where to get it on the branches?
Iskatel-X, we sell in the market where all the greens. Better still use fresh, not dried. There was also marjoram in the original recipe, which you can't find now. I specifically checked with the author of the recipe, it is possible without herbs at all. only on the water. The twigs look like this
Salted beef (Manzo di pozzo)

their number can also be arbitrary, in this case it is not important. The main feature here is in the water. I took the cheapest water under the Dixie brand.
Masinen
Quote: Iskatel-X
Can't imagine where to get it on the branches?
I bought at the Crossroads)
Omela
There is also an Israeli one in Ashan.
Tumanchik
Ksyusha is an excellent meat! There is a lot of elk meat, but beef has a place to be! Be sure to bookmark! Thank you. The recipe was very interesting.
Omela
Ira, thank you! Be sure to cook it, it turns out very tasty!
eye
Quote: Omela
Served Manzo di Pozza in the form of a carpaccio with olive oil and pecorino sheep cheese shavings or thinly sliced ​​raw porcini mushrooms.
has anyone read the recipe to the end? I have just...
Omela
Bourgeois.
Rada-dms
Quote: ok
Served Manzo di Pozza in the form of a carpaccio with olive oil and pecorino sheep's cheese shavings or with thinly sliced ​​raw porcini mushrooms.

I ate that, only with a truffle!
Rada-dms
Mistletoe, please tell me, in two days it was salted through, you can feel sugar, or is it just a harmonious taste?
Omela
Quote: Rada-dms
just a harmonious taste?
Exactly. There were doubts about the amount of salt, sugar and water. But I did everything according to the recipe. It turned out harmoniously.
eye
Quote: Rada-dms

I ate that, only with a truffle!
Venera007
Here she is my beef
Salted beef (Manzo di pozzo)
True, I did not use all the spices and forgot the bay leaf ... But delicious! The edges are salty, but very gentle in the middle.
Omela
Venera007, Tatiana, cool cut !!!
Venera007
Omela, Oksan, otherwise! I will still do it and dry it after salting
Omela
Yes, Tan, you can dry up if you like it dry. I do not do that, the child does not like. I will also do it, I already took a piece out of the freezer, but after defrosting it turned out to be unusable ... I had to marinate and savor it.
Iskatel-X
Omela
I took a piece out of the freezer, but after defrosting it turned out to be unusable
How to determine pass / fail? What's wrong with him? I haven't cooked it from frozen yet.
Thank you.
Omela
Iskatel-X, determine purely visually. Should look like carbonate, that is, relatively the same thickness on all sides. Mine turned out to be small pieces after defrosting. connected by veins. It will not be convenient to cut later.
Venera007
Omela, I often find such pieces of veal. And my child generally loves fried meat. And salty, dried, boiled is not very ...
Omela
So feed the child with what he eats. My one asks constantly where the balyk is.
Scarlett
And de were my eyes? : girl_cray: Why did I accidentally see this miracle? We urgently need to improve The cutting will be awesome. My husband is a hefty spoiled one, twists his nose from the store, but here it IS !!!!! I'll do it in a week
Omela
Tan, do it, it turns out delicious, but it's difficult to cut it into thin slices. I even bought a slicer as a specialist, maybe it can handle it.
Scarlett
Little fellow, I now also dream of a slicer, lately I've got into the habit of making sausages and ham. But our technology has exploded at times at prices And you are great
Omela
We also rushed ... bought a used one on Avito. Also because of the ham. I have not tried it yet .. tomorrow I will only cook, it is ripening in the fridge.

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