Cured Beef

I also tried curing some beef for Christmas. Very nice indeed!

I left it in the fridge for 3 days. Might try only 2 next time. Also the meat I used was quite lean, a bit of marbling could be nice.

• 400 g beef
• 3 teaspoon salt
• 3 teaspoon sugar
• 3 tablespoon cognac
• bunch of dill
• 6 juniper berries, roughly crushed

Rub beef with all the stuff. Put in plastic bag. Leave in room temperature for 3 hours, then move to fridge and leave for 2-7 days. Turn bag every day.

When curing is done, remove beef from bag and scrape everything off. Can keep it wrapped in plastic until it’s serving time, then cut thin slices.

Sauce

• 1/2 celeriac lump, peeled and finely shredded
• 2 dl mayonaisse
• 2 table spoon dijon mustard
• 2 table spoon roughly crushed walnuts
• salt / black pepper

Boil celeriac shreds a few seconds, they should be crispy. Cool down and wipe chreds dry.

Mix mayo, mustard and nuts. Black pepper. Mix in the celeriac and taste off with salt.