Cecina
Cecina is a traditional Spanish dish made from salted and air-dried meat, usually beef or pork. This recipe uses beef and requires several days for the meat to cure properly.
Ingredients - Serves 6
- White wine - 1 cup
- Garlic - 4 cloves, minced
- Paprika - 2 tablespoons
- Salt - 500 g
- Beef - 1 kg, preferably a lean cut like flank or round
Let's Get Started
- Trim any excess fat from the beef and cut it into large, thin slices.
- Rub the beef slices with the salt, making sure to cover all sides. Place the beef in a non-reactive container and refrigerate for 48 hours.
- After 48 hours, rinse the beef thoroughly to remove the salt. Pat dry with paper towels.
- Mix the paprika and minced garlic together. Rub this mixture all over the beef slices.
- Place the beef slices in a single layer in a non-reactive container. Pour the white wine over the beef, making sure all pieces are covered.
- Cover the container and refrigerate for another 48 hours.
- After 48 hours, remove the beef from the refrigerator. The cecina is now ready to be served. It can be sliced thinly and eaten as is, or used in other dishes.
Dietary Info
- Dish Type: Main Course
- Prep Time: 7200 minutes
- Cook Time: 0 minutes
- Calories: 200
- Fat: 7g
- Carbs: 0g
- Protein: 30g
- Sodium: 1800mg
- Sugar: 0g
