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