'Nagelhout' made from dried thick flank

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 thick flank

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thick flank, ripened and trimmed






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. 

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