📝 About This Recipe
Hailing from the wind-swept valleys of Lombardy, Bresaola is the crown jewel of Italian cured meats, celebrated for its lean profile and deep ruby hue. Unlike its pork-based cousins, this air-dried beef eye of round is seasoned with a sophisticated blend of juniper, cinnamon, and nutmeg, resulting in a silky texture and a complex, herbaceous finish. Mastering this craft at home transforms a simple cut of beef into a gourmet delicacy that defines the elegance of an authentic antipasto platter.
🥗 Ingredients
The Meat
- 5 lbs Beef Eye of Round or Top Round (trimmed of all silver skin and external fat)
The Cure Mix
- 75 grams Kosher Salt (approximately 3% of meat weight)
- 6 grams Pink Curing Salt #2 (essential for long-term dry curing safety)
- 25 grams Granulated Sugar (to balance the salt and feed beneficial bacteria)
- 15 grams Black Peppercorns (toasted and coarsely cracked)
- 10 grams Dried Juniper Berries (crushed to release oils)
- 1 tablespoon Dried Rosemary (crushed)
- 1 tablespoon Dried Thyme
- 2 teaspoons Garlic Powder
- 1/2 teaspoon Ground Cinnamon (adds a subtle, authentic Valtellina warmth)
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
The Finish
- 1/2 cup Dry Red Wine (Nebbiolo or Valtellina) (chilled)
- 1 piece Beef Collagen Casing or Large Fibrous Casing (wide enough to fit the roast)
- 1 roll Butcher's Twine (for trussing)
👨🍳 Instructions
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1
Thoroughly clean the beef eye of round, removing every trace of silver skin, connective tissue, and fat. The meat must be perfectly lean to ensure even curing and prevent spoilage.
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2
In a small bowl, combine the kosher salt, pink curing salt #2, sugar, cracked peppercorns, crushed juniper, rosemary, thyme, garlic powder, cinnamon, and nutmeg. Mix until the spices are evenly distributed.
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3
Place the beef in a large non-reactive container or a heavy-duty vacuum seal bag. Rub the cure mixture vigorously into all sides of the meat, ensuring every crevice is coated.
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4
Pour the red wine over the seasoned beef. Seal the bag (removing as much air as possible) or cover the container tightly.
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5
Refrigerate the beef for 14 days. Every 24 hours, flip the meat and massage it through the bag to redistribute the brine that will form naturally.
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6
After 14 days, remove the beef from the bag. Rinse it thoroughly under cold running water to remove excess salt and spices. Pat it completely dry with paper towels.
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7
Prepare your casing by soaking it in warm water for 10 minutes until pliable. Slide the beef into the casing, pulling it tight to eliminate air pockets.
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8
Using butcher's twine, tie the ends of the casing securely. Use a 'bubble knot' or traditional trussing technique to wrap the twine around the length of the meat every inch, creating a tight, uniform cylinder.
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9
Prick any visible air bubbles in the casing with a sterile needle to ensure the casing adheres directly to the meat surface.
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10
Weigh the meat and record the 'starting weight' on a tag attached to the twine. Calculate your target weight, which should be 35-40% less than the starting weight.
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11
Hang the beef in a curing chamber or a cool, humid environment (ideally 50-55°F / 10-13°C with 70-75% humidity) with good airflow.
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12
Let the Bresaola age for 4 to 8 weeks. Monitor for white 'good' mold; if fuzzy green or black mold appears, wipe it off immediately with a cloth soaked in vinegar.
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13
Once the Bresaola has reached its target weight loss (35% minimum), remove it from the chamber. It should feel firm to the touch but with a slight suppleness in the center.
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14
Remove the casing and twine. For the best flavor, vacuum seal the finished Bresaola and let it rest in the refrigerator for another week to equalize moisture before slicing paper-thin.
💡 Chef's Tips
Precision is key: Always use a digital scale for the curing salts to ensure safety and accuracy. Sanitation matters: Sterilize all surfaces and tools before handling the meat to prevent the growth of harmful bacteria. Avoid 'Case Hardening': If the outside gets too hard too fast, increase the humidity in your drying area to allow internal moisture to escape. Quality of Beef: Since this is a raw, cured product, source the highest quality grass-fed beef you can find for superior marbling and flavor. Storage: Once sliced, store the Bresaola in the fridge wrapped in parchment paper, then plastic wrap, to maintain its texture.
🍽️ Serving Suggestions
Classic Carpaccio Style: Slice paper-thin and top with wild arugula, shaved Parmigiano-Reggiano, and a drizzle of high-quality extra virgin olive oil. Citrus Pairing: Serve with a squeeze of fresh lemon juice and cracked black pepper to brighten the earthy notes of the beef. Wine Pairing: Enjoy with a glass of Valtellina Superiore or a light-bodied Nebbiolo to complement the alpine spices. Bruschetta: Layer over toasted sourdough with a thin spread of goat cheese or whipped ricotta. Simple Antipasto: Pair with pickled pearl onions, green olives, and crusty Italian bread.