Gravad Oxfile – Beef Veal Food Recipes

Gravad Oxfile – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    3/4 lb (400g) filet mignon

    1/4 C (1/2 dl) salt

    1/4 C sugar

    1 T (15 ml) coarsely ground black pepper

    1 T ground white pepper

    4 cloves garlic, crushed

    Mix everything, put in a plastic bag, let it rest for 2-3 days,

    cool but not cold and definitely not warm, turn twice a day. Many

    people like it very compact and put some weight on the meat during

    the process. After 2-3 days, scrape off spices from meat, slice as

    thin as it is possible and serve (cold, uncooked) with some potato

    gratin, french fries, a salad, or with bread. Keep leftovers in

    refrigerator; keeps for at least a week.

    Here is a Swedish specialty. To "grava" means to bury, but nowadays

    the process is done in a plastic bag instead. A thousand years ago

    gravad fish was very common, and gravad lax (salmon) still today

    is a very common Swedish dish. In the sixties, this conservation

    method was very popular, and restaurants invented numerous variations.

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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