Bresaola Recipe

Trim and weigh

Trim excess fat, silver skin, and connective tissue from the eye of round so it is evenly shaped. Pat dry with paper towels and weigh to confirm approximately 2 lb.

Mix the kosher salt, pink curing salt, and granulated sugar in a bowl until homogeneous.

Rub the cure mixture evenly over every surface of the beef, using all of the mixture. Place the beef into a nonreactive container (glass or food-safe plastic) or vacuum-seal bag. If using a container, press the beef into the cure and cover tightly with plastic wrap.

Refrigerate for 5–7 days to cure (about 3.5 days per pound). Flip the beef once per day and redistribute any accumulated liquid so the cure continues to contact all surfaces.

After the curing period, rinse the beef thoroughly under cold running water to remove excess cure. Pat very dry with paper towels.

Combine the coarsely ground black pepper, crushed rosemary, thyme, crushed juniper, garlic powder, and lemon zest in a shallow bowl. Mix to evenly distribute the spices.

Roll and press the rinsed, dried beef into the spice mixture so the entire exterior is coated with a dense layer of the rub. Press firmly so the spices adhere well.

Optionally, lightly brush the beef with the 2 tsp olive oil before applying the rub to help it stick and darken during drying.

Tie the beef at 1–1.5 inch intervals with butcher twine to create a uniform shape and to secure the spice crust. Make a loop at the end of the twine for hanging.

Hang the beef in a cool, well-ventilated area where temperature and humidity can be controlled. Ideal conditions: 50–60°F (10–15°C) and 60–70% relative humidity. If you have a dedicated curing chamber or humidified refrigerator, use it. Alternatively, hang in a cool cellar or a temperature-controlled beverage fridge with a small fan for gentle air movement.

Allow the bresaola to air-dry for 2–4 weeks, depending on thickness and desired firmness. Check weekly: ensure the spice crust remains in place and there is no unwanted mold growth (white surface bloom of harmless beneficial molds can be brushed off with a cloth dipped in vinegar; discard if fuzzy colored molds appear). The bresaola is ready when it has lost about 30–35% of its starting weight and feels firm to the touch.

Once dried, remove twine and trim any overly hard or very thick spice crust if desired. Slice very thinly across the grain to serve. Store wrapped in butcher paper in the refrigerator for up to 3 weeks or vacuum-sealed and refrigerated for several months; can also be frozen for longer storage.