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    You are in: Home / Recipes / Carne Seca Recipe
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    Carne Seca

    Carne Seca. Photo by Muffin Goddess

    1/1 Photo of Carne Seca

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    5 hrs

    2 hrs

    Menta's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
    3. 3
      Lay the slices flat in a large glass or enamel baking dish.
    4. 4
      Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
    5. 5
      Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
    6. 6
      Remove the meat from the marinade and pat it dry with an absorbent paper towels.
    7. 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. 8
      Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
    9. 9
      Watch it closely; during the last half hour or so the meat can burn quickly.
    10. 10
      Let cool completely, then store airtight.

    Ratings & Reviews:

    • on October 15, 2011


      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

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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

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