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Carne Seca

Carne Seca created by Muffin Goddess

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:
7hrs
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Honey Sweet
Contributor
@Honey Sweet
Contributor
"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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  1. Muffin Goddess
    Carne Seca Created by Muffin Goddess
    Reply
  2. 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
    Reply
  3. 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
    Reply
  4. Honey Sweet
    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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