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Gravad Oxfile

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.

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