Gastronomixs

'Nagelhout' made from dried knuckle

Nagelhout dried beef looks similar to smoked beef but is not smoked. It is a delicious deli meat that can be served with drinks or in a sandwich. The meat must be cut wafer thin.

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

'Nagelhout' made from dried knuckle

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1.5

kg

knuckle, ripened and trimmed

300

g

salt

10

g

ground cloves

Preparation method

  • Rub the meat with salt and ground cloves.
  • Place in a vacuum sealer bag, pull vacuum, and leave to marinate for two weeks.
  • Then leave to air dry for one month.

Serving suggestions

  • Thinly sliced on rye bread with butter.
  • Thinly sliced as part of a selection of deli meats. 

Previous page