1/1 Photo of Carne Seca
Carne seca -dried beef or beef jerky- was a staple for early California explorers because it provided nourishment and kept indefinitely without refrigeration. Its chewy, salty quality still appeals to some people.
My Private Note
Units: US | Metric
- 1Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
- 2With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
- 3Lay the slices flat in a large glass or enamel baking dish.
- 4Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
- 5Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
- 6Remove the meat from the marinade and pat it dry with an absorbent paper towels.
- 7Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
- 8Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
- 9Watch it closely; during the last half hour or so the meat can burn quickly.
- 10Let cool completely, then store airtight.
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Nutritional Facts for Carne Seca
Serving Size: 1 (1702 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 68.6
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 1.0 g
- Cholesterol 20.5 mg
- Sodium 375.0 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.1 g
- Sugars 1.0 g
- Protein 6.9 g