Armenian spicy cured beef commonly eaten throughout the Middle East
(Aslo spelt as Pastirma, Bastirma, Bisterma or Bestorma)
1-1.5kg Boneless Beef, 3-5cm thick (preferably girello cut)
1/2 cup Salt
1/4 Cup Ground Paprika
1/4 Cup Ground Fenugreek Seed
1 Tblsp All Spice
1 Tsp Salt
1 1/2 Tsp Black Pepper
1 tsp Cumin
1/2 Tsp Cayenne Pepper
5 Cloves Garlic, crushed, finely minced
1 Cup Cold Water
- Using a large needle thread a twine sting doubled through the mid-top section of the meat (this will be used to hang the meat when curing).
- Using a fork, pierce the meat all around, and then rub the salt all over the meat.
- Place meat in a deep ceramic or glass dish, placing a heavy item on top and refrigerate for 3 days, turn daily and drain the blood that is released.
- On the fourth day, wash the meat thoroughly, then soak in cold water for one hour, drain and pat dry using paper towels.
- Place the meat inside a cheese cloth bag and hang in a cool dry place for 2 weeks to cure.
- After the 2 weeks, combine all the ingredients of the paste in a bowl to form a smooth, thin paste.
- Cover the meat completely with the paste then hang the meat in a cool dry place for 2-3 week to dry.
- After drying the basterma is ready to eat, slice the basterma into paper-thin slices to serve (refrigerated or freeze after cutting).