Salt-Cured Beef Sauteed with Onions and Butter

What you need

• 800 g (1 3/4 lb) beef flap meat, trimmed, cut into pieces about 3 cm thick
• 20 g coarse salt
• 45 g (3 tbsp) butter
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 2 stalks scallions, thinly sliced
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Trim the silver skin and any thick fat from the beef. Cut it into pieces of even thickness, about 3 cm (1 in).

2. 2

   Rub the salt over every side of each piece, pressing it in.

3. 3

   Set the beef on a rack over a tray and refrigerate uncovered, in the coldest part of the fridge, for 24 hours. Turn the pieces once halfway through. The meat darkens and firms up as it cures.

4. 4

   Rinse off the salt under cold water, then soak the beef in fresh cold water for 30 min. Drain.

5. 5

   Put the beef in a pot, cover with fresh water and bring to a boil. Skim off the foam. Simmer partly covered until fork-tender, 60-75 min. Drain.

6. 6

   Cut the beef into 2 cm cubes or pull it into shreds while still warm, discarding any fat.

7. 7

   Melt the butter in a wide pan over medium heat. Cook the onions until soft and golden, 8-10 min.

8. 8

   Add the garlic and cook for 1 min.

9. 9

   Add the beef and fry, stirring, until the edges crisp, 5-6 min.

10. 10

    Stir in the scallions and pepper. Taste before adding any salt, since the meat is already cured. Serve hot.

Imported from comidinhasdochef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.