Ingredients
premium-quality meat, beef, veal lamb or pork
large freezer bag
metal tray
a very sharp knife
Directions
Put the meat in a single layer in a large freezer bag. Remove the air from bag and close tightly. Put on a metal tray (so the heat transfers faster) and freeze the meat for 1½ to 2 hours, depending on the size of the meat and how fatty it is.
Take the meat out from the freezer. The meat is ready if the knife goes through smoothly and just firm enough for you to slice thinly. If the meat is too soft and you have trouble slicing, put it back into the freezer until it's firmer. Slice against the grain using a gentle sawing motion. When you look at the beef, you will see the fibres of the meat are going in one direction. You need to cut across in the other direction to ensure the tenderness.
You can wrap the meat in plastic wrap, put in a freezer bag, and store in the freezer.
