 Juniper
and herb-cured Beef salad
Start preparing this recipe approx 9 days before
you need it.
Serves 6 as an entrée
INGREDIENTS
- 500g eye fillet beef, fat removed
- 100g sugar
- 50g sea salt
- 1 tsp juniper berries
- Handful thyme
- 1 large sprig fresh, rosemary
- 1 clove garlic, chopped
- Zest of 1 lemon
- Zest of 1 lime
- 3 Tbsp
Prenzel Blenheim Bay Gin
- 3 handfuls baby rocket leaves
- 1 handful baby cos leaves
- 3 Tbsp avocado oil
- Freshly ground pepper
METHOD
To cure the beef, ensure as much fat and sinew
as possible is removed from the meat.
Place the sugar, salt and juniper berries in
a food processor and pulse until the juniper berries
are finely ground. Add the thyme, rosemary, garlic,
lemon and lime zest and stir together well.
Roll the raw beef in this mixture, rubbing in
and covering every surface, and sprinkle with
the gin.
Place the beef in a small, shallow dish and refrigerate
for 24 - 48 hours. The meat must be covered and
should be turned frequently. The juices will run
as the meat is steeped in the curing mixture.
After one or two days, quickly wash all the curing
mixture off under running, cold water and pat
dry. Place the meat in a small, airtight container
and refrigerate for about seven days. (It is important
to cover this tightly as the meat will absorb
any other aromas in the fridge.)
To serve, slice beef very thinly, place on a
bed of rocket and cos leaves, drizzle over some
avocado oil and season with a little freshly ground
black pepper. No more salt will be necessary.
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