Grav Meat
(Grav-cured Meat) Recipe

Origin: Norway Period: Traidtional

This is a curing method for tender red meat that's very similar to the method for curing fish for Gravlax

Ingredients:

500g fillet of beef, mutton, lamb or venison
2 tbsp salt
2 tbsp sugar
1 tsp coarsely-ground black pepper
1/2 tsp dried basil, crumbled

Grav Meat
(Grav-cured Meat) Preparation:

Method:

Trim the meat of any fat and membranes then mix the salt, sugar and spices in a bowl and rub all over the meat. Place the fillets on a tray and cover securely with aluminium foil. Place in the refrigerator for about 5 days. Twice a day remove the foil and turn the meat over then replace the foil securely.

After the end of the curing time scrape away the spices from the meat then using a very sharp knife (a sushi knife is good), carve the meat at the slant into paper-thin slices. Traditionally this is served with Norwegian Mustard Sauce.

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