Homemade Beef "Ham"
Try a fantastic way with beef! This homemade beef "ham" comes out something special. The meat is so tender and juicy it'll make your mouth water! Naturally, the beef has to be fresh and good quality — then the result will be top-notch. Sliced up, it's a "ham" you'd be proud to put on a holiday table.
limii
Recipe author
Homemade Beef Ham
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 70 %
21 g
Fats 23 %
7 g
Carbohydrates 7 %
2 g
160 kcal
GI:
100
/
0
/
0
- For homemade "ham," choose good-quality meat. A flat, rectangular piece of boneless beef works well. Rinse the meat under running water, then pat it dry with paper towels. Trim off any excess surface fat. 2. Peel the garlic and press it (or grate it finely) — the goal is a garlic paste. 3. Break the bay leaves into pieces and put them in a mortar with the black peppercorns and the ground coriander. Grind everything with the pestle. 4. Pour the fragrant mixture into a bowl, add the salt, the ground allspice, and the Italian herb blend, and stir. Combine the spices with the garlic paste and mix well. 5. Now rub the beef all over with the spice, herb, and garlic mixture — generously, on every side. Roll the seasoned meat into a tight roll. 6. Secure the roll with a butcher's net, tying off both ends. If you can't find one, a pharmacy tubular bandage works perfectly. 7. Slip the roll into an oven roasting bag, pressing out as much air as you can. For extra security, double-bag it, press out the air again, and tie off the ends. 8. Pour room-temperature water into a suitably sized pot and submerge the bagged meat; the water should cover it completely. Set a suitable weight on top so the bundle doesn't float. 9. Set the pot over medium heat. When the water boils, drop the heat to its lowest. Simmer the meat for 5 hours, topping up with hot water as needed since it'll boil down over that time. 10. When the time's up, lift the bundle out, transfer it to a deep bowl, and let the meat cool. Then carefully untie the bag and remove the meat. 11. Put the "ham" in a bowl, cover it, and refrigerate for two hours. 12. Now for the best part: with a kitchen knife, remove the net and slice the "ham" thin. Happy tasting!
Caloric content of the products possible in the composition of the dish
- Rendered beef fat - 871 kcal/100g
- Fatty beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef sirloin - 380 kcal/100g
- Beef lean roast - 200 kcal/100g
- Beef chuck - 137 kcal/100g
- Beef ribs - 233 kcal/100g
- Beef leg - 104 kcal/100g
- Oxtail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Corned beef - 216 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Allspice - 263 kcal/100g
- Italian herb blend - 259 kcal/100g
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