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Ingredients
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Main Ingredients
Optional Serve
Method
Preparation of Beef
- 1
Trim the Meat
Begin by trimming any excess fat from the top round beef, ensuring that you are left with a clean cut of meat.
- 2
- 3
Wrap and Refrigerate
Wrap the seasoned beef tightly in plastic wrap and place it in the refrigerator. Allow it to cure for 2-3 weeks, turning the meat every few days to ensure even curing.
Drying Process
- 4
Remove from Fridge
After 2-3 weeks, remove the beef from the refrigerator and rinse off the salt mixture under cold water. Pat it dry with paper towels.
- 5
Prepare for Drying
Tie the beef using butcher's twine to create a uniform shape. This will help it maintain its shape during the drying process.
- 6
Air Drying
Hang the beef in a cool, dry place with good air circulation. Ideally, the temperature should be around 15°C (59°F) with low humidity. Allow it to air dry for about 2-3 months.
Serving Suggestions
- 7
Slice and Serve
Once the bresaola has reached the desired dryness, slice it thinly using a sharp knife.
- 8
Prepare a Plate
Arrange the bresaola slices on a plate, drizzle with olive oil, and season with black pepper. Garnish with arugula and shaved parmesan cheese, and serve with lemon wedges.
