The invention relates to the field of food processing, in particular to a making method of cured beef. The method comprises the following steps of: the first step of pickling: grinding 2-5g of Chinese prickly ash, 10-20g of star aniseed, 5-12g of fructus tsaoko, 10-15g of garlic, 5-30g of capsicum frutescens, 10-20g of salt, 10-30g of gourmet powder and 10-20g of pepper fruit seeds into powder, making the powder into pickling seasoning, removing tendons, peel, fat and other sundries from cattle meat, cutting the cattle meat without the tendons, the peel, the fat and the other sundries into cattle meat strips of which the thickness is 2-5cm, uniformly mixing the cattle meat strips with the pickling seasoning, and pickling the uniformly mixed cattle meat strips in a pickling vat for 2-6 hours; the second step of airing: spreading the pickled cattle meat in the sun in the daytime for airing, recovering the aired cattle meat at night, enabling the processed cattle meat to be penetrated with sticks, putting the sticks with the cattle meat above charcoal fire, drying the cattle meat on the sticks under the temperature condition of 40-60 DEG C, and repeating the actions of airing and drying until the moisture content of the cattle meat is aired or dried, wherein the airing time is 20-40h, and the drying time is 15-30h; and the third step of roasting: putting the dried cattle meat on a baking pan, and roasting the cattle meat for 3-10min until the roasted cattle meat is cooked. The making method disclosed by the invention has the advantages that the cured beef is delicious, unique in fragrance, high in nutrient value and the like.