In the old days, curing meat was a virtue of necessity, while it is today generally considered a delicacy. Many believe that curing meat is difficult, but it is actually a much easier process than most imagine. With this recipe for cured sirloin of beef and mustard sauce you can try for yourself.
My brother in law, a very skilled cook, makes a wicked cured beef for Christmas every year and serves it with cherry tomatoes, fresh dill and horseradish sauce. For me it is one of the absolute culinary highlights of Christmas season.
- Recipe: Spicy Beef Chili With Butternut Squash (massenmedical.com)
- Cannon & Cannon Launch Meat School (pressat.co.uk)
- Taking matters – and cheese and cured meat – into your own hands (chicagoreader.com)