A Cypriot cured and smoked beef loin marinated in red wine and coriander seeds, air-dried and thinly sliced — a no-meat adaptation of the island's classic charcuterie.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: coriander seeds, capers
Accompaniments: halloumi, olives, crusty bread
Instructions
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1
Trim beef loin of excess fat and silverskin.
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2
Combine wine, coriander seeds, salt, sugar, bay leaves, and peppercorns in a container.
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3
Submerge beef in the marinade. Refrigerate for 5-7 days, turning daily.
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4
Remove beef, pat dry, and tie with butchers twine.
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5
Cold-smoke for 4-6 hours (or oven-dry at 70°C for 3 hours).
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6
Hang in a cool, dry place for 2-3 weeks until firm. Slice paper-thin to serve.
Did You Know?
This beef adaptation preserves the iconic Cypriot wine-and-coriander curing flavour profile while omitting pork entirely.
Chef's Notes
Equipment Tips
- large container
- butchers twine
- smoker or oven
- sharp knife
Garnishing
coriander seeds, capers
Accompaniments
halloumi, olives, crusty bread
The Story Behind Λούντζα Βοδινή
Traditional Cypriot charcuterie relies on wine and coriander as the core curing flavours. This beef loin version adapts centuries-old preservation techniques to create a deeply flavourful cured meat that celebrates the island's culinary identity without using pork.
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