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Italian Bresaola recipe

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.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: Italian
Calories: 100
Ingredients Method Notes

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

Method
 

  1. Prepare the Beef: Trim any excess fat and silver skin from the beef.
  2. Curing Mixture: In a bowl, mix the salt, sugar, black peppercorns, juniper berries, and minced garlic. If using, add rosemary and thyme.
  3. 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.
  4. Rinse and Dry: After curing, rinse the beef thoroughly under cold water and pat it dry.
  5. 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.
  6. Drying Process: Allow the beef to dry for 3-4 weeks. It should feel firm but not hard to the touch.
  7. 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.