Toloo Beef (Salted/Cured Beef)


Banoffee Mashed Kenkey


Toloo Beef (Salted/Cured Beef)

Prep Time 5 minutes
Curing Time 7 days
Course Side Dish
Cuisine African


  • 1 Mixing Bowl
  • 1 Wooden Spatula
  • 1 Butcher's Knife
  • 1 Chopping Board


  • 1 kilo of Bone in Brisket (beef)
  • 1 tsp Food Color (red/pink)
  • 1 kg Sea Salt
  • 1 tbsp Grains of Selim
  • ½ tsp Cloves
  • 1 tbsp Black Pepper
  • 1 tbsp Dried Rosemary
  • 10 Dried Bay Leaves
  • ½ cup Water


  • On a chopping board cut beef into chunks.
  • Transfer into a mixing bowl.
  • Make a solution of the red food color with water and drizzle on the beef and stir until uniformly coated.
  • Add sea salt, grains of Selim, cloves, black pepper, rosemary and bay leaves.
  • Mix all ingredients together until you get the right balance.
  • In an airtight container, make a layer of salt, add meat and salt again.
  • Do this repeatedly until you acquire about 3 layers.
  • Cover and store it in the container for about a week, and your beef will be ready to use.
  • Store in a cool dry place, at room temperature preferably.


Keyword Toloo Beef, Salted Beef

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