Carne Seca

READY IN: 7hrs
Recipe by Menta

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.

Top Review by Muffin Goddess

I sort of had a different outcome in mind when I was making this. I was hoping for something more like the carne seca that I had while in Mexico, but I think that might have been an entirely different cut of meat (maybe skirt steak instead of flank steak?). I also felt that this needed to have a bit more salt flavor and a bit less vinegar flavor. I haven't had a chance yet to use this with eggs and salsa (the reason I wanted to make this in the first place), but I still want to see how it comes out in that dish. I didn't think this was terrible as jerky, I was just underwhelmed by it. If it turns out the way I'm hoping with the eggs and salsa, I will come back and re-rate this based on that instead. Sorry I didn't enjoy this as much as I'd wanted to, but thanks for posting! Made for PAC Fall 2011

Ingredients Nutrition


  1. Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
  2. With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
  3. Lay the slices flat in a large glass or enamel baking dish.
  4. Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
  5. Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
  6. Remove the meat from the marinade and pat it dry with an absorbent paper towels.
  7. Arrange 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.
  8. Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
  9. Watch it closely; during the last half hour or so the meat can burn quickly.
  10. Let cool completely, then store airtight.

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