Salted beef

Salted beef

Carne salata

By
From
Venice
Makes
800 g
Photographer
Helen Cathcart

This is a typical recipe from Trentino Alto Adige, the mountainous region north-west of Venice, but it is easy to make at home. Traditionally made from a fesa – the topside – of beef; it is cured with salt and herbs for ten days and served thinly sliced. The top-side should be trimmed of any fat and sinew and be very lean. Francesco Zorzetto, owner of the barco La Cantina, makes a wonderful version that his customers visit him for. He serves it on crostini with a julienne of horseradish and some crumbled goats' cheese. I think the spicier flavour and firm texture is more interesting than the normal raw beef salad, but like carpaccio this beef is also perfect topped with Parmesan shavings, rocket and a lemon and olive oil dressing.

Ingredients

Quantity Ingredient
6 bay leaves, roughly chopped
5 garlic cloves, peeled
15 juniper berries
15 black peppercorns
3 sprigs rosemary
75g coarse sea salt
1 x 1kg fesa or sirloin, trimmed of any fat and skin

Method

  1. Put the bay leaves, garlic, juniper berries, peppercorns and rosemary into a pestle and mortar and bash together to form a rough paste, then add the salt and stir through. Coat the meat all over with the flavoured salt and place it into a container just bigger than the piece of beef. Weigh the meat down by placing a heavy UHT juice box or small clean brick well covered in plastic wrap on top of it. Cover and leave in the fridge for 10 days until it is firm to the touch. Every day, turn the meat and pour away any liquid from the container.
  2. Wash the meat briefly to get rid of any remaining salty brine and pat dry. Don’t worry if a few spices remain as it gives texture and looks attractive. The outside will be saltier than the inside so don’t panic on the first tasting. Slice thinly and serve with rocket, Parmesan shavings, a squeeze of lemon and a drizzle of olive oil. The beef can also be cut into 5 mm slices and cooked briefly in a frying pan and served hot. The rest can be tightly covered in plastic wrap and stored in the fridge for up to 2 weeks.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again