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Title: Thin-Sliced Strips Of Beef / Cecina De Res Y Carne Seca
Yield: 1 Pound

Ingredients

  1 1/2 lb piece of eye of round
  1 1/2 ts salt
      1 tb freshly squeezed lime juice
  1 1/2 ts dried oregano

Instructions

Using a very sharp knife (such as a boning, filleting or slicing
knife), trim the ends, top and bottom of the meat to make them flat,
giving you a roughly loaf-shaped chunk (weighing about 1 1/4 lbs).
Reserve the scraps for another use. Lay the meat so that its length
(and the grain) runs crosswise in front of you. Place one hand
firmly on top of the meat, then begin slicing at one end, parallel to
the work surface and 1/8" below the top (and, as you guessed, 1/8"
below the level of your hand). Work your way across the meat, but
stop 1/8" short of the other end, DO NOT CUT THROUGH. Remove your
knife, turn the meat 180^ and start a second cut across, 1/4" below
the top. When you've cut across about 1 inch, open out the top slice,
bending it on the 1/8" "hinge" that you left at the end. Lay your
hand firmly on the newly exposed top and continue cutting across,
again 1/8" below the surface, below your hand. Stop 1/8" from the
end, turn the meat around and begin a third slice 1/4" below what is
now the top. Cut across 1 inch, unfold the second slice, then
continue your cut, 1/8" below your firmly held hand. Work your way
back and forth across the meat, leaving 1/8" hinges at the end of
each slice, until the entire piece has been stretched out to a long,
1/8"-thick piece of meat. Mix together the salt, lime juice and
oregano, stirring until the salt has mostly dissolved. Spread out the
meat, smear the mixture on both sides, then refold into its original
shape. Let stand 1/2 hour. Unfold the meat and hang it to dry in a
dry place with good air circulation. For Cecina (fresh or half-dried
strips of beef): For dishes that call for cecina, let the meat dry a
few hours or overnight. Cut into manageable-size pieces, cover and
refrigerate; to ensure that the meat doesn't dry any further, you may
lightly rub both sides with oil. For Carne Seca (jerky): For dishes
that require jerky, let the meat hang for at least 48 hours. If you
plan to keep it for an extended period, let it hang several days
longer, then loosely wrap and store in a cool, dry place. Source:
Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn. From: Lyn
Ortiz Date: 12 Sep 97 National Cooking Echo Ž

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