Bresaola Recipe
Aged, Salted, And Air Dried Beef Round
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Beef
Start by trimming the beef round of any excess fat and sinew. This helps ensure a better drying process.
- 2
Create the Cure Mix
In a bowl, mix together the salt, crushed black peppercorns, crushed coriander seeds, and dried thyme. This will be the curing mixture.
- 3
Cure the Beef
Rub the curing mixture all over the beef round, ensuring it is thoroughly coated. If using red wine, drizzle it over the beef for additional flavor.
- 4
Wrap and Refrigerate
Wrap the beef tightly in cheesecloth or plastic wrap, then place it in a container. Refrigerate for 7-10 days, turning the beef every couple of days to ensure even curing.
Drying Process
- 5
Rinse and Pat Dry
After the curing period, remove the beef from the refrigerator. Rinse it under cold water to remove excess salt and cure mix. Pat it dry with paper towels.
- 6
Air Drying
Hang the beef in a cool, dry place with good air circulation. Ideally, the temperature should be between 10-15°C (50-59°F) with low humidity. Allow it to dry for 2-3 weeks.
- 7
Check for Doneness
After 2-3 weeks, check the bresaola for doneness. The meat should be firm and slightly dry to touch. If it is still soft, allow it to dry longer.
- 8
Slicing
Once dried, remove the bresaola and brush off any surface mold. Slice thinly using a sharp knife.
- 9