Among their many qualities, spirits have the ability to preserve, historically a powerful tool in preparing for the oncoming winter. This dish is traditionally Scandinavian and would use vodka, so for this preparation I used some Latin flavors and seared the meat to match the complexity of the Tequila Don Julio Reposado.
This recipe is courtesy of chef Daniel Sharp.
If you don’t want to use it all, it will freeze and keep for several weeks.
- 2 Pounds eye of round
- Canola oil
- 2 oranges, zest and juice
- 1 lemon, zest and juice
- Juice of one lime
- 1/2 Cup tequila, such as Don Julio Reposado
- 1 Cup salt
- 1 Cup sugar
- 1 Tablespoon black pepper, large crack
- 1/2 Teaspoon chile flakes
- 2 star anise
- 1 jalapeño
- 12 sprigs of cilantro
- 1 Tablespoon soy sauce
Cut the eye of round in half, pat dry with paper towel and set aside. Using a peeler, cut zest strips from the oranges and lemon, but not the lime. Once completed, halve and juice oranges, lemon, and lime. Slice the jalapeño. Combine all the ingredients (except the beef) and mix well.
Searing the Beef:
Place a heavy bottomed pan over high heat. Once very hot add oil, just to cover the pan lightly. Sear the beef, turning to a new side every 30-45 seconds until it is browned on all sides. The goal is not to cook the beef, it will still be raw throughout. Transfer to a plate and pat dry to remove excess oil.
Curing the Beef:
Once cooled, place the beef in a resealable bag and pour the Tequila Don Julio Reposado cure over. Seal the bag, removing as much air as possible so that the meat is completely surrounded by the liquid. Place the bag inside a pan or container in case of leakage and refrigerate for 24 hours, turning the bag over once at the halfway point. Once cured, remove the pieces and rinse lightly under cold water to remove the excess cure and pat dry. Wrap each piece tightly in plastic wrap.
When you are ready to enjoy, place the wrapped piece in the freezer for about half and hour. This will firm it up and make it easier to slice. Serve sliced thin, drizzled with crema Mexicana and chopped mint with a few slices of grilled bread on the side.