The recipe for real balyk meat
The word “balyk” familiar to everyone, which is usually used to denote meat delicacy, originally had a completely different origin. So called backs of valuable species of fish, which were salted, and then sank.
Meat balyk - polendvitsa, is a traditional dish of Polish and Belarusian cuisine. Now this snack is prepared from different types of meat and poultry, and you can buy it at any supermarket.
But there is no need to overpay. In addition, by preparing a dish at home, you can be completely confident that it does not contain any preservatives and harmful additives. And how to do this, we will tell you.
Most often, pork is used for balyk. If you want to get beautiful marble pieces, choose a necklet with veins of fat, and for those who prefer a product with a drier consistency, it is worth buying a tenderloin. The finished dish in this case will have a smooth structure and a beautiful pearly cut.
For it you will need the following products:
- pork - 1 kg;
- salt - 600 g;
- spices: ground black pepper, marjoram, paprika, mustard seeds.
First of all, you need to prepare a mixture in which meat will be marinated. To do this, mix the seasonings with salt. If you want the dish to be more juicy, you can pour a little brandy.
Rinse and dry the meat with paper towels.
Rub the tenderloin with the prepared mixture, wrap in parchment and put in the refrigerator for a day. During this time, a certain amount of juice should be allocated, which should be removed.
Pork balyk will cook very quickly. After 14-15 hours the product will be usable. If you notice that there is still a lot of moisture in it, you can pass the rope and hang an appetizing piece for a few days in a ventilated room. So he will take on a little and dry.
Pork in foil
If you prefer heat-treated meat, then the following recipe will help you. For him, in addition to pork tenderloin, you will need:
- mustard - 1 tablespoon;
- honey - 1 tbsp .;
- garlic - 3-4 tooth .;
Rinse and dried meat evenly grease with honey and spices, and leave to marinate for 5-6 hours.After that, rub abundantly with mustard and, crushed with a rolling pin, garlic, wrap in foil. Bake in the oven for an hour. A few minutes before the end, open the foil so that a delicious crust appears.
As a result, you get a great dish that can be served both hot and cold.
You can cook balyk also from beef. But it should be taken into account that it will take more time. To make the meat as soft as possible, it is better to choose sirloin, rump or rump. They have the least connective tissue, which makes it tough.
In Italy, jerked ham is called "bresaola." It is useful in that it contains a small amount of calories, as well as such useful substances as zinc and iron. This product is great for even dietary nutrition. It is quite possible to cook a similar dish by yourself, adhering to the aging time (ripening) of the meat.
- beef - 1.5 kg;
- salt - 1 kg;
- ginger, paprika - ½ tsp;
- garlic - 4-5 tooth.
Sprinkle up the washed piece of beef with salt, place in a deep container and put in the refrigerator for 4-5 days. The juice that will stand out during this period needs to be drained.Do not forget to periodically turn a piece. After 5 days, remove the beef and thoroughly wash off the salt.
Wrap it with a clean cut of gauze, put it in a saucepan under a press and send it to the refrigerator for another 2 days. After this semi-finished product roll in seasonings and garlic, thread and hang for another few days.
A delicate, raw beef tenderloin can be served in the form of a snack with olive oil and lemon, making original rolls of it, thinly slicing, and also used for pizza and salads.
More budget option - balyk chicken. But the low price is not its only plus. The meat of the bird literally melts in the mouth. Let's find out how to make such a snack. You will need:
- chicken fillet - 500-600 g;
- coarse sea salt - 200 g;
- a mixture of peppers;
- Bay leaf;
- cognac or vodka - 50 g.
Mix salt with herbs, a mixture of peppers and bay leaf. Add vodka or brandy. Wash and dry the fillets. Pour a layer of spices at the bottom of the container, place the fillet and sprinkle it liberally on top. Close the tight lid and put it in the refrigerator for 12 hours.After that, remove, thoroughly rinse, wrap in parchment or gauze, and keep in the cold for another 12-24 hours.
Balyk meat and poultry can be stored for quite a long time. And if you are going to use it for cooking other dishes, then you can put it in the freezer. So the product will not deteriorate, and it will be easier to cut it into thin slices.
And now we offer you two simple recipes that will help diversify your daily menu and will decorate the festive table.
Carpaccio with sauce
Do not be afraid of the "overseas" name. In fact, under it lies the usual thin cutting of a fresh piece of beef, which is seasoned with original sauce. And you can make a similar delicacy with your own hands, but from a dry-cured product.
You will need:
- dry beef fillet - 200 g;
- Parmesan - 100 g;
- lemon juice - 3 tbsp .;
- balsamic vinegar - 2 tbsp. l .;
- olive oil - 5 tbsp. l .;
- mustard - ¼ tsp
Cut balyk and parmesan into thin pieces. Place the meat on a plate overlapped, spread the slices of cheese on top and pour the sauce. For him, mix lemon juice with vinegar, oil and mustard, and mix thoroughly.Serve immediately after cooking.
This salad will appeal to lovers of snacks. It goes well with main dishes and will not leave behind a feeling of heaviness in the stomach.
It will require the following products:
- beef balyk - 150 g;
- tomatoes - 2 pcs. (cherry - 5 pcs.);
- White Cheese - 100 g;
- iceberg lettuce;
- olive oil;
Iceberg to break into small pieces and put in a salad bowl. Chop the rosemary in the same way, add salt, add a little oil and lemon juice, crush, add to the iceberg.
Tomatoes cut into large slices or halves, if it is cherry. Put in a salad bowl, add thinly sliced beef slices, diced cheese and arugula. Sprinkle with a little oil, add a pinch of salt and mix.
Gentle, salted meat - a great alternative to the usual sausages and a great product for cutting to the festive table. And having dried it a little stronger in the cooking process, get an excellent homemade beer snack for chit-chatting with friends. Bon Appetit!
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