Cured beef
Salt-cured and air-dried beef, sometimes smoked, sliced thinly for salads and appetisers.
What it offers and why to use it
Salt-cured and air-dried beef, sometimes smoked, sliced thinly for salads and appetisers. Remove any inedible outer layer and slice thinly. Add to salads near serving and account for its salt.
Concentrated savoury beef flavour, sometimes lightly smoky.
From shopping to cooking
Choose
Check that it is beef, the curing style, salt content and use-by date; avoid dried-out or slimy slices.
Store
Follow the pack’s refrigeration instructions and keep opened slices covered to prevent drying.
Prepare
Remove any inedible outer layer and slice thinly. Add to salads near serving and account for its salt.
How to make the most of it
Good pairings
Sheep’s cheese, walnuts, figs, potatoes and mustard.
How to substitute it
Cured ham has a different meat, flavour and fat content.
Recipes with cured beef
Cauliflower gratin with cured beef hollandaise
Gluten-free
Cheese, cured beef, walnut and dried fig salad
Gluten-free
Dressed cured beef
Gluten-freeIs any information missing? You can report a nutrition or practical correction.
Suggest a correction →
