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.

• Ready In: 7 hrs
• Yields: 30 Strips

Ingredients

• 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

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.