Bresaola Recipe
Air-dried, salted beef, typically served with arugula.
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Ingredients
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Beef Preparation
Serving
Method
Beef Preparation
- 1
Preparing the Beef
Rub the beef eye round with salt, black pepper, dried thyme, and garlic powder. Ensure the beef is evenly coated. Place it in a dish, cover, and refrigerate for 7-10 days, turning it every couple of days.
- 2
Drying the Beef
After the curing period, rinse the beef under cold water to remove excess salt. Pat it dry with paper towels. Then, place the beef in a cool, dry place (ideally a refrigerator or a curing chamber) and allow it to air-dry for about 3 weeks.
- 3
Finishing Touch
Once dried, slice the bresaola thinly against the grain and set aside.
Serving
- 4
Assembling the Dish
On a plate, arrange the thin slices of bresaola. Top with arugula, drizzle with olive oil and lemon juice, and sprinkle with shaved Parmesan cheese. Serve immediately.