Palm Cured Beef (Tuna) “Gravlax”

palm cured beef
Palm Cured Beef

This is a great dish for daily easy munchie, a lovely entree, or a great side dish to a friend’s dinner table. The key is to be patient and ensure the best quality of meat you can get from the fresh meat or wet markets.

What you need:
500 g Eye Fillet or Sashimi grade Tuna (trimmed)
1/2 Cup Sea Salt
1/2 Cup Brown Sugar
1/2 Cup Palm Sugar, Shaved
1 tsp ground black pepper corn
1 tsp fresh ground ginger
1 tsp ground star anise
a pinch of ground cloves

Suggested sauce:
2 Tbsp grated horseradish (or horseradish cream)
1 lemon juice
3 Tbsp Palm Syrup (otherwise normal Honey would do)
dash of Tabasco (optional)
Fresh herbs (chives, mint, oregano or dill)

curing process
Curing process

Method:
1. Mixed all the ingredients together as a marinate. Borrow the meat in with the marinate. Place all into a rectangular Pyrex container, otherwise a large freezer bag is also suitable. Wait for 36 hours, turning a few times in the duration.

2. Wipe off the marinated beef. (you can lightly wash off with cold water. Pat dry with a paper towel. Cut into cubes, or slice it for personal preference.

Serve with crackers, horseradish cream or as it is.

 To keep:
Wrap with a paper towel or a baking sheet (so it doesn’t stick to the meat), put into a tight freezer bag and refrigerate. Can be kept for 1 to two weeks.

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