'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.

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 4,800 components and hundreds of compositions!
Ingredients
1.5 |
kg |
thick flank, 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.