Quick Basturma in the Oven
Beef provides dense protein and iron, while paprika and fenugreek give the meat a deeper spiced flavor without sugar. Slow heating makes the texture firmer and better suited to thin slicing. This basturma works especially well as a keto snack or a meat prep for several days.
Rub the beef (700 g) with the salt (30 g) on all sides and refrigerate it for 12 hours. After that, rinse the meat quickly under cold water and dry it very thoroughly.
Mix the garlic (16 g), paprika (12 g), fenugreek (8 g), black pepper (2 g), and water (45 g) into a thick spice paste. Coat the beef (700 g) evenly on all sides with this mixture.
Place the meat on a rack or in a baking dish and bake it for 2-2.5 hours at 80-90°C, until the beef (700 g) becomes firm and loses excess moisture from the outside. Then cool the basturma completely and chill it for at least 1 hour before slicing.
Slice the basturma very thinly and serve it cold. It keeps well in the refrigerator for several days and works well for meat boards and keto snacks.
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