Carne Salada with Pickled Onions
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Stand: 20 Minutes
Chill: 8 Hours
- 2/3 cup sugar
- 1/2 cup kosher salt
- 1/2 cup coarse-grained smoked salt
- 1/3 cup smoked black pepper
- 1 (1 1/4-pound) beef tenderloin, trimmed
- Toasted baguette slices
- Pickled Onions
- 1. Combine sugar and kosher salt in a small bowl. Combine smoked salt and smoked pepper; rub on beef. Place in a deep pan, and cover with sugar mixture. Chill, uncovered, 2 days, turning beef occasionally.
- 2. Remove beef from curing mixture, wiping away all residue. Wrap beef in cheesecloth, and hang above a bowl in the refrigerator (to drain away liquid) 8 hours or overnight.
- 3. Cut beef into very thin slices. Top baguette slices with beef and Pickled Onions.
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