Bresaola Recipe

Prepare cure

Whisk together the kosher salt, granulated sugar and pink curing salt in a bowl until evenly combined. Add the coarsely ground black pepper, crushed juniper berries, chopped rosemary, minced garlic, crushed bay leaf and red pepper flakes (if using). Mix thoroughly so the aromatics are evenly distributed in the curing blend.

Trim and season

Trim the eye of round of any remaining fat, silver skin and connective tissue so you have a compact, uniform log about 2–3 inches in diameter. Pat the meat dry with paper towels. Rub the curing mixture thoroughly over all surfaces of the meat, pressing it into any seams and crevices. Use all of the curing mixture to ensure even cure.

Bag and weigh

Place the seasoned beef into a nonreactive container or vacuum-seal bag. If vacuum sealing, remove as much air as possible. If using a container, press the meat down and cover tightly with plastic wrap, then place a weight (a small plate with canned goods) on top to keep good contact between meat and cure. Refrigerate at 34–40°F (1–4°C).

Curing time and turning

Cure for 7–10 days (about 3–4 days per pound). Every 24 hours remove the meat, drain any liquid that has accumulated, recoat with the curing mixture from the container (if any remains) and turn the meat so all sides cure evenly. Repackage and reweigh as before. The meat should feel firmer and have lost about 30% of its original weight when properly cured.

Rinse and dry

After the curing period, remove the meat from the bag or container and rinse thoroughly under cold running water to remove excess salt and cure. Pat completely dry with paper towels. Let the meat air-dry on a rack in the refrigerator or a cool room for 4–12 hours until the surface is tacky/dry to the touch.

Coat and wrap

Lightly brush the exterior of the dried meat with 1–2 tablespoons of olive oil, then roll the log in freshly ground black pepper so it forms an even crust. Wrap the peppered meat tightly in cheesecloth or place in a curing net. Use butcher twine to bind the meat at 1–2 inch intervals to maintain its shape during drying.

Hang and dry

Hang the wrapped meat in a well-ventilated curing/drying chamber or a cool, humidified place where temperature is steady at 50–60°F (10–15°C) and relative humidity is 70–80%. If you do not have a humidity-controlled chamber, place a pan of water nearby and monitor conditions closely. Allow the meat to hang and slowly dry for 3–5 weeks, checking weekly. The bresaola is done when it has lost about 30–40% of its weight and feels firm when pressed.

Rest and serve

Once fully dried, remove the bresaola from the chamber, unwrap, and refrigerate for at least 24 hours to stabilize before slicing. Slice paper-thin against the grain. Serve with a drizzle of extra-virgin olive oil, lemon wedges, shaved Parmigiano-Reggiano, arugula or as part of an antipasto plate.