Italian Bresaola
This Italian Bresaola Recipe guides you in creating a traditional Lombardy air-dried beef delicacy. With its rich flavor and tender texture, Bresaola is perfect for any antipasto platter, paired with cheeses, olives, and crusty bread.
Ingredients
- 2-3 pounds of lean beef eye of round
- 3/4 cup of coarse salt
- 1/2 cup of sugar
- 1 tablespoon of black peppercorns
- 1 tablespoon of juniper berries
- 3-4 cloves of garlic minced
- 1 tablespoon of dried rosemary optional
- 1 tablespoon of dried thyme optional
- Cheesecloth
- Butcher’s twine
Instructions
- Prepare the Beef: Trim any excess fat and silver skin from the beef.
- Curing Mixture: In a bowl, mix the salt, sugar, black peppercorns, juniper berries, and minced garlic. If using, add rosemary and thyme.
- Cure the Beef: Rub the curing mixture all over the beef, ensuring it’s evenly coated. Place the beef in a zip-top bag, removing as much air as possible. Refrigerate it for 2 weeks, turning the bag daily.
- Rinse and Dry: After curing, rinse the beef thoroughly under cold water and pat it dry.
- Wrap and Hang: Wrap the beef tightly in cheesecloth and tie it with butcher’s twine. Hang it in a well-ventilated area with controlled temperature and humidity.
- Drying Process: Allow the beef to dry for 3-4 weeks. It should feel firm but not hard to the touch.
- Check for Readiness: Once dried, slice thinly and taste. If it’s flavorful and balanced, it’s ready to serve.
Notes
Storage: Store the Bresaola in an airtight container in the fridge. You can also vacuum seal larger portions to extend shelf life.
Serving Ideas: Serve Bresaola with fresh arugula, shaved Parmesan, and a drizzle of lemon-infused olive oil. It also pairs well with melon slices or as part of a gourmet sandwich.
Serving Ideas: Serve Bresaola with fresh arugula, shaved Parmesan, and a drizzle of lemon-infused olive oil. It also pairs well with melon slices or as part of a gourmet sandwich.