toolo beef
Homemade Ghanaian Toolo Beef
Toolo beef is Ghanaian cured salted lamb or goat meat. It is an excellent way to preserve and add flavor to the meat. Who knew that lamb/goat meat could taste better. This curing process takes it to another level. The meat absorbs the flavors of the spices which gives it a very unique taste. You can use any spices of your choice. I prefer to use sage and rosemary leaves in addition to bay leaves, cloves and rock salt. Some people add fresh onions while some others add grains of Selim/Prekese. And few others would rather skip the spices and stick to adding salt only. You can cure the meat to suit your taste buds.
Directions
- Wash meat thoroughly to get rid of blood. Then pat dry with a paper towel.
- Add salt to a container, add a layer of meat, add some salt and bay leaves; add another layer of meat, then add some salt and star anise/rosemary; add another layer of meat, then some salt and cloves. Mix everything together with a gloved hand so that there would be an even distribution of everything.
- Cover the in an airtight container and leave on the counter top for about 24 hours.
- 24 hours later there would be a collection of fluid that was pulled out of the meat by the salt. The salt cures and dehydrates the lamb. Drain out the fluid and add more salt.
- Cover the meat and refrigerate the meat for about 7 days to complete the curing process.
- After 7 days, the meat is ready for use or could be frozen as long as possible. If you prefer to add color to the meat, add some drops of red color to a bowl of water, then rinse the meat in the colored water before freezing the meat.
Ingredients
- 2 - 3 lbs/1 -2 kg Lamb
- 1/2 cup Pink Himalayan salt/Sea Salt/table salt
- 10 Bay leaves
- 1 tbsp Cloves
- 5- 6 Star anise or 1 tbsp Rosemary leaves