2 kg of beef or veal leg
200 g of coarse salt
1 tablespoon of sugar
Various spices and herbs for the aromatic mix (sage, thyme, marjoram, bay leaves, rosemary, juniper, cinnamon, black peppercorns)
500 ml of red wine
Difficulty: Difficult
Preparation Time: 10 minutes (+ resting time)
method:
Clean the meat by removing all fatty and sinewy parts, and cut it into two large pieces. Place the meat in a terracotta dish and rub it well with some of the coarse salt and sugar, ensuring they penetrate into the meat. Then, spread a layer of the remaining salt and aromatic mix on the bottom of a large bowl, place the meat on top, and cover it with the remaining salt and herbs.
Pour the wine over the meat and let it marinate for about 15-20 days, placing a weight on top and turning it every day. Keep it in a cool place, where the temperature does not exceed 6-8°C.
Once ready, dry it well and slice it thinly, like carpaccio. The carne salada can be consumed raw or lightly seared on the grill, served with beans dressed with oil, vinegar, and onion, potato cakes, and cabbage.
