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Ingredients
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Bresaola Ingredients
Method
Bresaola Preparation Directions
- 1
Prepare the Beef
Trim any excess fat from the beef eye round and ensure it is clean and dry.
- 2
Make the Cure
In a bowl, mix together the kosher salt, black peppercorns, coriander seeds, rosemary, thyme, and crushed garlic cloves.
- 3
Curing Process
Rub the cure evenly over the beef, ensuring all surfaces are covered. Place the beef in a non-reactive dish and pour the red wine over it. Cover with plastic wrap and refrigerate for 5-7 days, turning the meat every couple of days.
- 4
Drying the Beef
After curing, rinse the beef under cold water to remove excess salt and spices. Pat dry with paper towels. Hang the beef in a cool, dry place or use a dehydrator set to 15-18°C (59-65°F) for about 2-3 weeks until it is firm and dry.
- 5
