Armenian Basterma Dried Cured Beef Food

ARMENIAN BASTERMA (DRIED CURED BEEF)

Steps:

• Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8").
• Insert heavy string through one end and make a loop.
• Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
• Wash meat well with cold water and leave in clear water for one hour.
• Then drain and press between towels to remove moisture.
• Continue until meat is quite dry.
• Hang in cool airy place to dry about two weeks.
• Combine all above ingredients to make the Chairnen.
• Add water a little at a time to make thick paste.
• Soak meat in it for 2 weeks.
• Hang in airy place for 2 more weeks.
• May be used immediately, refrigerated, or frozen.
• NOTE: A cheese cloth casing may be used to slip meat into before hanging.

EECH (ARMENIAN BULGUR SIDE DISH)

Steps:

• Chop onion and peppers into a small dice or pulse them in a food processor.
• Heat oil in a large saute pan over medium heat and add diced vegetables.
• Reduce heat to medium-low and saute 5-10 minutes until the vegetables are tender.
• Add can of tomato sauce, tomato paste and the juice of the 2 lemons. Fill the tomato can with water and add that to the pan.
• Bring to a boil and add paprika, salt and pepper.
• Add the bulgur, remove from heat, cover the pan and let sit until liquid is absorbed and bulgur is tender (about 1/2 hour).
• Stir in chopped parsley.
• Can be eaten immediately, within a couple hours, or refrigerate and eat later.