'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.
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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.