Bresaola Air-dried Aged Beef Recipe
Make Bresaola Air-dried Aged Beef Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Serving Suggestions
Method
Preparation of Bresaola
- 1
Curing the Beef
Start by selecting a high-quality piece of beef, ideally the eye of round. Trim any excess fat.
- 2
- 3
Applying the Cure
Rub the spice mixture all over the beef, ensuring it is evenly coated. Wrap the beef tightly in plastic wrap.
- 4
Curing Time
Place the wrapped beef in the refrigerator for about 2-3 weeks, turning it every few days to ensure even curing.
- 5
Drying the Beef
After the curing period, remove the beef from the refrigerator and rinse off the spice mixture. Pat dry with paper towels.
- 6
Air-Drying
Hang the beef in a cool, dry place with good air circulation, or in a dedicated curing chamber, for an additional 2-3 weeks until it is firm to the touch.
Serving the Bresaola
- 7
Slicing
Once the bresaola is fully dried, slice it thinly against the grain.
- 8
Plating
On a serving platter, arrange the sliced bresaola. Drizzle with olive oil and squeeze fresh lemon juice over the top.
- 9
Garnishing
Top with arugula, shaved Parmesan cheese, and capers for added flavor and presentation.
- 10
Serving
Serve immediately as an appetizer or as part of a charcuterie board.
