Beef basturma - 6 recipes at home

Aromatic and nutritious basturma has been prepared since ancient times. The national Armenian cuisine presupposes the use of beef meat. Such a product can be used as a cold treat for a festive table, and it is also added to sandwiches and salads. Take note of 6 proven dish options!

How to make beef basturma in the oven at home?

Aromatic spicy basturma can be cooked using the oven. Enjoy the fascinating culinary process and the bright taste of the finished treat. The product can be used for sandwiches or served as a stand-alone cold appetizer.

Cooking time: 6 days

Cooking time: 2 hours

Servings - 1500 gr.

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  Rinse the beef under water and wipe it off with a paper towel. Remove streaks and grease immediately. A product that is too large can be cut into several pieces.
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  Pour half the salt at the bottom of a deep dish. We put pieces of meat and peppercorns here.
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  Fill in the product with the remaining salt.
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  The salt should completely cover the beef. We send the workpiece to the refrigerator for 3 days. In winter, you can put it on the balcony.
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  After a while, the meat will absorb the required amount of salt.
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  We wash the pieces of meat under water to remove excess salt. Then soak in cold water.
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  Wipe the meat with a paper towel and wrap it tightly in a clean cloth or gauze.
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  In this form, we put the product under the press for another 3 days.
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  Then we boil water with bay leaves and juniper berries.
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  We mix all the remaining dry spices in a common plate.
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  Pour dry food with cooled broth and mix thoroughly.
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  Gently coat the beef with the resulting mixture. We place the product on the wire rack, which we place over the baking sheet. Cooking for 1.5-2 hours in an oven preheated to 80 degrees.
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  Cool the finished basturma, cut thinly and serve. You can help yourself!

Classic Armenian beef basturma recipe

The brightest taste and aroma of homemade basturma is obtained according to the Armenian recipe. The nutritious spicy treat will delight your family or guests. Serve to the festive table.

Cooking time: 13 days

Cooking time: 5 days

Servings - 2 kg.

Ingredients:

• Beef - 2 kg.
• Salt - 1 kg.
• Chaman - 100 gr.
• Paprika - 100 gr.
• Ground black pepper - 60 gr.
• Ground coriander - 80 gr.
• Ground cumin - 80 gr.
• Dried garlic - to taste.

Cooking process:

1. We wash the fresh beef. We remove streaks and fatty parts from it.
2. Pour salt into a deep bowl and immerse pieces of meat in it.
3. We keep the workpiece for 5 days in the refrigerator or in a cool place.
4. Then we wash the salted beef and immerse it in water for 2 hours.
5. Then we wipe the meat and wrap it in a clean cloth. We put the product under the load for three days.
6. After the press, we make holes in the product. With their help, we hook the thread and hang the workpiece for 5 days in a cool place. You can cover with gauze to keep out dust.
7. We will prepare the necessary spices for further cooking.
8. Combine all dry spices in a common bowl. Pour water into them and stir thoroughly.
9. We coat the beef with a spicy mass.
10. We hang the product again for 5-7 days.
11. Spicy basturma according to the Armenian recipe is ready! Slice your treat and serve!

How to cook beef basturma in a vegetable dryer?

Nutritious beef basturma can be used for sandwiches, salads, or as a cold appetizer. The quickest way to prepare homemade treats is in the vegetable dryer. Take note of a bright culinary idea!

Cooking time: 5 days

Cooking time: 5 hours

Servings - 1 kg.

Ingredients:

• Beef - 1 kg.
• Salt - 1.5 tbsp
• Paprika - 50 gr.
• Ground black pepper - 30 gr.
• Ground red pepper - 30 gr.
• Dried garlic - 50 gr.

Cooking process:

1. Rinse pieces of fresh beef under water. If necessary, remove veins from the meat.
2. Then add salt to the product.
3. We keep the workpiece in the refrigerator for 4-5 days. Then we rinse and wipe with napkins.
4. Combine ground peppers, paprika, dried garlic and a little water. Knead the mass and coat the meat with it. We put the product in a vegetable dryer and cook for 5 hours at a temperature of 50-60 degrees.
5. Cool the finished basturma and cut into thin slices. Serve a spicy treat to the table!

Delicate and juicy beef basturma with wine

Juicy and original in taste basturma is obtained with wine. A bright treat will become your signature dish and a real highlight of your home table. Serve with fresh vegetables.

Cooking time: 10 days

Cooking time: 5 days

Servings - 1 kg.

Ingredients:

• Beef - 1 kg.
• Salt - 2 tbsp.
• Dry red wine - 100 ml.
• Paprika - 50 gr.
• Ground red pepper - 50 gr.
• Dried garlic - 30 gr.
• Nutmeg - 30 gr.
• Ground coriander - 30 gr.

Cooking process:

1. We wash the beef, clean it of the veins and fill it with salt. We keep the workpiece in the refrigerator for 4-5 days.
2. Then we wash the meat under water and let it dry.
3. Add paprika, pepper, dried garlic, nutmeg and coriander to red wine.
4. Knead the mixture and rub the prepared beef with it.
5. We wrap the workpiece with a clean cloth or gauze. We hang in a cool place for 5 days.
6. Appetizing wine basturma is ready! Divide it into portions and serve!

Fragrant homemade basturma with the addition of nitrite salt

A proven way to make homemade beef basturma is with the addition of nitrite salt. It is intended for such meat dishes. The finished treat will delight you with its taste and aroma!

Cooking time: 10 days

Cooking time: 5 days

Servings - 1 kg.

Ingredients:

• Beef - 1 kg.
• Nitrite salt - 1 tbsp.
• Dry red wine - 100 ml.
• Paprika - 30 gr.
• Ground black pepper - 30 gr.
• Ground red pepper - 30 gr.
• Dried garlic - 30 gr.
• Nutmeg - to taste.
• Ground coriander - to taste.

Cooking process:

1. We wash a piece of meat, clean it of veins and fill it with nitrite salt.
2. We put the workpiece under the load and keep it in the refrigerator for 4-5 days.
3. After a while, the beef should be rinsed from salt and soaked in cold water for several hours.
4. Then let the product dry and rub it with dry spices according to the list.
5. We wrap the spicy meat in cheesecloth and tie it tightly. We hang in a cool place for 5 days.
6. Basturma with nitrite salt is ready. Slice your treat and serve!

A simple and delicious recipe for beef tongue basturma

An exquisite delicacy for real gourmets - beef tongue basturma. You can make a delicious snack at home. Check out a simple and proven recipe.

Cooking time: 10 days

Cooking time: 5 days

Servings - 1 kg.

Ingredients:

• Beef tongue - 1 kg.
• Salt - 2 tbsp.
• Water - 100 ml.
• Paprika - 60 gr.
• Ground red pepper - 60 gr.
• Dried garlic - 30 gr.
• Ground coriander - 60 gr.
• Hmeli-suneli - to taste.

Cooking process:

1. We wash the beef tongue thoroughly. We clean it from the film and all excess particles on the surface.
2. We use suneli hops to rub the product. Then fill it with salt and put it in the refrigerator for 5 days.
3. In a separate bowl, mix water, paprika, peppers, ground garlic and coriander. Stir the contents thoroughly.
4. We immerse our tongues in a spicy mixture.Then we hang it in a ventilated place for another 5 days.
5. The original beef tongue appetizer is ready! Slice your treat and serve it!