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Ingredients
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Meat
Herbs and Spices
Liquids
Method
Preparation
- 1
Prepare the Beef
Trim any excess fat from the beef eye of round and cut it into a shape that will fit into a zip-top bag.
- 2
Season the Beef
In a bowl, combine the sea salt, black peppercorns, and chopped fresh rosemary. Rub this mixture all over the beef.
- 3
Marinate
Place the seasoned beef in a zip-top bag, add the white wine, and seal the bag. Marinate in the refrigerator for 24-48 hours.
Curing
- 4
Cure the Beef
After marinating, remove the beef from the bag and pat dry. Wrap it tightly in cheesecloth and tie it with kitchen twine.
- 5
Hang the Beef
Hang the wrapped beef in a cool, dry place with good air circulation, such as a wine cellar or a dedicated curing chamber, for 2-3 weeks.
Serving
- 6
Slice and Serve
After curing, unwrap the beef and slice it very thinly. Serve with cheese, olives, or on a charcuterie board.
