Entree: Russia – Caucasus Russia – Бастурма ➤ Basturma (Strongly seasoned air-dried cured beef coated with a fenugreek and spice paste served thinly sliced)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 0 min

Additional 36 hrs

Total 36 hrs

Ingredients

- 2 lb (900 g) beef top round or eye of round, whole
- 2 tbsp (30 g) kosher salt
- 1/2 tsp (2.8 g) Prague Powder #1 (curing salt)
- 1 tbsp (9 g) whole black peppercorns, coarsely crushed
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 4 cloves garlic, finely minced (approx. 12 g)
- 2 tbsp (12 g) ground fenugreek seeds (methi) or fenugreek powder
- 2 tbsp (16 g) sweet paprika
- 1 tsp (2 g) hot red pepper flakes (optional)
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tbsp (15 ml) red wine vinegar
- Cheesecloth or clean cotton bag for hanging

Instructions

1. Trim beef of any large exterior fat and silver skin, leaving a compact, uniform shape. Rub the meat evenly with kosher salt and Prague Powder #1, pressing the cure into all surfaces.
2. Place the salted roast in a container, cover, and refrigerate for 4–5 days, turning the meat once a day and draining any liquid that accumulates. This dry-curing draws moisture out and preserves the meat.
3. After curing, remove the beef, rinse briefly under cold water to remove excess salt, and pat dry. Wrap tightly in plastic and weight it (place on a tray with a 3–5 lb/1–2 kg weight) in the refrigerator for 24–48 hours to press and expel more moisture.
4. Unwrap, pat dry, and hang the pressed meat in a cool, well-ventilated place or in the refrigerator (set to 50–60°F / 10–15°C if possible) for 4–7 days until it has firmed significantly.
5. Meanwhile make the çemen paste: toast fenugreek lightly in a dry pan for 1 minute and grind if using seeds. In a bowl combine ground fenugreek, ground paprika, crushed black pepper, ground cumin, ground coriander, minced garlic, hot pepper flakes if using, olive oil, and red wine vinegar to form a thick paste.
6. Once the meat is firm, coat the entire surface with a thin, even layer of the çemen paste, pressing it on so it adheres. Wrap in cheesecloth or place in a cotton bag and hang back in the cool, ventilated space or in the refrigerator for another 7–10 days to develop flavor and dry to a dense texture.
7. When fully aged and firm, remove the outer crust if desired or leave it intact; slice the basturma very thinly across the grain and serve with crusty bread, pickles, or as part of a meze platter. Store refrigerated and consume within 2–3 weeks or freeze portions for longer storage.