Homemade Cured Beef with Herbs

👨‍🍳 Method

To assemble

1. 1
   Place the cut of meat in a deep container.

   Storage container
2. 2
   In a bowl, mix the vinegar, wine, garlic, onion, thyme, rosemary, bay leaves, peppercorns and salt.

   Bowl
3. 3
   Pour the marinade over the cut of meat and cover. Refrigerate for 24–48 hours, turning twice.

   Refrigerator
4. 4
   Take the cut of meat out of the marinade and pat dry.
5. 5
   Heat the oil in a wide pot and brown the meat on all sides. Remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
6. 6
   Add the strained marinade and the stock and bring to a boil.

   Stove
7. 7
   Return the meat to the pot.
8. 8
   Turn down to low, cover and simmer 90 minutes, until the meat soft.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
9. 9
   Take the meat out of the pot, slice and serve with the sauce.

   KnifeCutting board