Toloo Beef (Salted/Cured Beef)
Equipment
- 1 Mixing Bowl
- 1 Wooden Spatula
- 1 Butcher's Knife
- 1 Chopping Board
Ingredients
- 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
Instructions
- 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.