Teresa's Recipes
Cecina - Spanish Air-Dried Beef
Experience the flavors of Spain with this traditional Cecina recipe. Cecina, a delicacy from the León region, is an artisanal dish made from salted and air-dried beef. This dish is a labor of love, requiring time and patience as the meat cures, resulting in a unique, intensely flavorful, and tender delicacy that can be enjoyed on its own or used to elevate other dishes.
Ingredients
- 2 kg, lean cut like topside or silverside Beef
- 500g Salt
- 6 cloves, minced Garlic
- 2 tablespoons Paprika
- 2 cups White wine
Dietary Notes
- Servings: 10
- Dish Type: Main Course
- Prep Time: 20 minutes
- Curing Time: 4 days
- Calories: 200
- Fat: 7g
- Carbs: 1g
- Protein: 30g
- Sodium: 800mg
- Sugar: 0g
Instructions
- Carefully trim any excess fat from the beef and cut it into large, thin slices about 1 inch thick.
- Rub the beef slices thoroughly with the salt, ensuring all surfaces are covered. Place the salted beef slices in a glass or ceramic container (non-reactive), arranging them in a single layer.
- Cover the container and refrigerate for 48 hours. This process will draw out moisture and start the curing process.
- After 48 hours, rinse the beef slices under cold running water to remove the salt. Pat the slices dry using paper towels.
- Combine the minced garlic and paprika to create a flavorful rub. Apply this rub evenly over each beef slice.
- Return the seasoned beef slices to the container, arranging them in a single layer. Pour the white wine over the beef, ensuring all slices are covered.
- Cover the container and return it to the refrigerator for another 48 hours. This will allow the flavors to develop and permeate the beef.
- After the second curing period, your Cecina is ready. It can be enjoyed thinly sliced on its own, paired with a good Spanish wine, or used as a flavor-packed addition to sandwiches, salads, or tapas.
Tips
- For a true authentic experience, try curing the beef in a cool, dry place for 2-3 weeks after the initial refrigeration periods. This will further intensify the flavors and produce a texture akin to prosciutto.