What are beef Grissons ?

Viande des Grisons is a speciality from the Alps. It could be described as an air dried beef or a beef prosciutto. It is the traditional meat for the raclette and fondue. Much leaner than normal prosciutto, Viande des Grisons is also very good as a snack or in a sandwich, or as an entree with sliced melon or fresh fruits.

Low in fat and carbohydrates, Viande des Grisons meat is easy to digest. It is a good source of protein and vitamin B complex, easily used in weight reducing diets. The extent of water loss during the salting and drying processes, whereby the product loses approximately half of its initial weight, is sufficient to confer excellent keeping qualities and a high nutritional value.

You can tell a genuine Viande des Grisons by its typical square shape.

http://www.labastide.com.au/produits/viande-des-gr...

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Viande des Grisons à la Baekseju

Preparation : 15mn

Drying process : 1 month

Estimated cost: 15.000won a kilo (~2 lbs)

Ingredients:

- 1kg coarse salt (kitchen salt) [I’d advise to buy in bulk]

- 1kg of beef (round of beef) [I have to confirm the English and Korean appellations of the “Tranche” later]

- 1 tube of coarse black (or white, or mix) pepper

- Mix of herbs (Basil, Thyme & Tarragon)

Optional Ingredients:

- Apple Brandy (Not essential, but I like to use it. If you can’t find it, do not worry, as I might make a tutorial about making your own apple brandy)

- Any spice you wish to add (I’d advise to follow my recipe first, then to innovate with your own ideas)

You will also need a fridge, a Earthernware bowl with a lid (like the picture below) and one or two 100% cotton dishtowel/tea towel/cloth.

All this can be found at your local Emart/Homeplus.

[image]

Step 1: Massage the meat

Take you piece of meat, cut it to fit with a margin in your earthenware.

[optional]If you decide to go with apple brandy, it is now that you should massage the meat vigorously with it.

I’d even advise you to let it soak in brandy for a bit.

Once you massage the meat with brandy (or not), rub the meat with coarse salt. This is very important, as the salt will prevent the meat from being infected. Rub generously, and for a good 5-10mn.

Step 2: Dry the meat

Take your earthen ware and pour coarse salt on the bottom (~1cm layer under the meat, and 1cm on top of it). Put your meat on top of it, and fill with coarse salt so all faces of the meat are covered. Close your earthenware and put it on the bottom of your fridge (the vegetable drawer). Over the next few days, you will have to pour the “juice” of the meat out of the earthenware one or twice a day. The salt will naturally evacuate the water from it. This process should take 5 to 10 days. I’m currently experimenting to find the best drying length. I’ve done 8 days, but the final product was too salty to my taste. I’m slowly reducing the salting time in order to find the perfect match to my expectations. From where I am at this point, I’d advise you to go for 5 to 6 days.

Step 3: Rince

At that point, the meat will not look much engaging. Do not worry. You will have now to put it in a bowl of water for 24 hours. Change the water 2 to 4 times during these 24 hours. I’d use mineral water in order to avoid any off-taste.

Once rinced, put the meat on kitchen paper towels, so it can absorb the water.

[optional]If you opted for the apple brandy solution, it is now time to rub the meat a second time with it, why not soak it into it.

Step 4: Rub

Now, rub the meat with your mix of spices and black/white peppers. I usually go with black pepper, white pepper, basil, thyme, tarragon, a few pinches of paprika. Rub generously, so it can penetrate the meat. I usually spend 10 to 15 minutes “massaging” it.

Step 5: Wrap

Now, tightly wrap the meat in the cotton clothe. I usually add a generous amount of spices between the clothe and the meat, but I guess that it is up to you. I tie the cotton clothe with cooking thread, so the clothes remains tight on the meat.

Step 6: Leave it to dry

Put it in a dry place of your house, and forget it for a month. I usually put them in a tin can, and leave them on top of a closet in our bedroom, or in the driest place of the living room. DO NOT leave it in a wet room.

Wait for a months, and enjoy with a glass of red Burgundy.

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LB

Beef Grisons is also known as Viande de grison, Bindenfleisch, Bündnerfleisch and Grischun.

The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial curing process, lasting 3 – 5 weeks, takes place in sealed containers stored at a temperature close to freezing point. The meat is regularly rearranged during this stage, in order to ensure that the salt and seasonings will be evenly distributed and absorbed. During a second drying phase the meat is then hung in free flowing air at a temperature of between 9 and 14 °C. It is also periodically pressed in order to separate out residual moisture: from this pressing Bündnerfleisch acquires its characteristic rectangular shape. Traditionally Bündnerfleisch was not a smoked meat.

The extent of water loss during the salting and drying processes, whereby the product loses approximately half of its initial weight, is sufficient to confer excellent keeping qualities and a high nutritional value, without the need for any additional preservatives.

1. Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. Drain and reserve.

2. Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.

3. Cut meat into thick slices and place on the bacon and onion mixture. Add wine and beef stock, bring to a boil and simmer for 1 hour. Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.

Grisons Meat

Snack on high fibre, low starch carbs including normal nuts and seeds, quinoa, barley and oats to relieve those pesky hunger pangs until finally dinnertime. It also stops anyone from attacking the biscuits.

I've never heard of it but from the descriptions it sure sounds like beef jerky.

When cooking or baking, ditch the hand mixer and use a wooden spoon instead.

I definitely prefer fruit and vegetables more. I don't like all the acid in many fruits.

Check out menus online before heading out so you then have a few healthy options in head.

Keep healthier dessert options on hand so you have something to savor during office birthdays and different celebrations.