1. Cut beef into 2 long pieces, 5–7 cm thick. Cover completely with coarse salt in a sealed container. Refrigerate 3 days, draining liquid daily.
2. Rinse thoroughly under cold water. Soak in clean water 3 hours, changing water every hour.
3. Dry thoroughly, wrap in muslin, press under a weight for 1 day.
4. Mix paprika, pepper, coriander, fenugreek, crushed garlic, and beetroot juice into a paste. Coat meat on all sides.
5. Pierce, hang in a cool well-ventilated place, air-dry 5–6 days until firm. Slice thinly to serve.