dried beef
Air-dried strips of beef, lightly salted or unseasoned, hard and chewy, with a concentrated meaty flavour.
In the Himalaya, beef or yak meat is cut into strips and dried in cold, dry air until hard. It is chewed as it is or simmered soft again in broths and stews. This plain style is rarely sold in Europe or North America; beef jerky and biltong are available in supermarkets, petrol stations and online.
Substitute:
Unseasoned or only salted beef jerky comes closest. Sweet or smoky marinated kinds noticeably change the flavour of the dish. Swiss air-dried beef (Bündnerfleisch) is softer and fine for snacking, but falls apart in long cooking.