If you love meat, and love it not only fried or stewed, then try this dish! A step-by-step recipe with a photo of cooking jerky veal marinated in cognac. Video recipe.
Dried meat is not just an appetizer, but a real gourmet delicacy. Any raw material is suitable for drying, but dried veal is the most popular meat dish in many countries of the world. If you have previously dried such meat yourself at home, then this recipe will not seem complicated. If you have decided on such a gastronomic culinary delight for the first time, then the recommendations below will help you get an excellent result. The most important thing for this dish is to choose a tenderloin, because even after drying it remains soft.
You can marinate meat in a variety of spices, the options of which are numbered in dozens. The secret of the offered veal is the amazing aroma of cognac, which can be supplemented to your liking with a bouquet of seasonings and spices. With such a piece of meat, you can always set an exquisite table for an unexpected friendly party, take it with you to work, to a visit, to a picnic … It can even be presented as an exclusive gift with a bottle of brutal red wine. Even homemade jerky meat is also good that it can be stored for a long time without losing its useful and taste qualities.
See also how to make veal roll.
- Caloric content per 100 g - 129 kcal.
- Servings - 500-600 g
- Cooking time - 10-12 days
Ingredients:
- Veal tenderloin - 800 g
- Cognac - 50 ml
- Ground black pepper - 1 tablespoon
- Salt - 500 g
Step by step preparation of jerky veal marinated in cognac, recipe with photo:
1. Wash the veal under running water and dry with a paper towel.
2. Pour half of the salt into the marinating container and distribute it evenly over the entire bottom.
3. Place a piece of veal on the salt pad.
4. Sprinkle the remaining salt over the meat so that the piece is completely covered with no gaps or gaps.
5. Pour cognac over the meat, and try to do it so that the salt remains on the meat, and it only gets wet. To do this, use a teaspoon, which gradually saturate the meat.
6. Close the container with a lid and refrigerate for 10 hours.
7. After this time, the salt from the meat will draw out moisture and salt the piece, and a liquid will form in the container.
8. Rinse the veal well under running cold water, rinsing off all the salt.
9. Dry the meat with a paper towel so that not a drop of moisture remains on it, otherwise the veal may start to rot in this place. To dry the meat well, leave it in the open air for 15-20 minutes to dry out.
10. Spread a piece of meat well with ground black pepper. If desired, you can additionally use any spices and spices.
11. Wrap the meat in a cotton cloth and let it dry on the balcony or in the refrigerator. The air temperature in the room should not be higher or lower from +4 to +10 degrees. However, keep in mind that the longer the meat is cured, the denser it will become. After 7-10 days, jerky veal marinated in cognac will look like balyk, and after 30 days - like jamon or basturma.
See also a video recipe on how to cook jerky veal.
