📝 About This Recipe
This exquisite salt-cured beef is a testament to the ancient art of charcuterie, transforming a lean cut of beef into a translucent, ruby-red delicacy. Infused with aromatic cloves, juniper berries, and cracked black pepper, the meat undergoes a patient transformation that intensifies its savory depth and buttery texture. Perfect as a sophisticated antipasto or a protein-rich snack, this homemade cure brings the rustic elegance of the Italian Alps right into your kitchen.
🥗 Ingredients
The Beef
- 3 pounds Beef Eye of Round or Top Round (trimmed of all exterior silver skin and fat)
The Cure Mix
- 1/2 cup Kosher Salt (do not use table salt)
- 1/4 cup Granulated Sugar (helps balance the salt and feed beneficial bacteria)
- 1 teaspoon Pink Curing Salt #2 (essential for safety in long-term curing)
- 2 tablespoons Black Peppercorns (coarsely toasted and cracked)
- 1 tablespoon Juniper Berries (crushed)
- 1 tablespoon Dried Rosemary (crumbled)
- 1 tablespoon Dried Thyme
- 1 teaspoon Garlic Powder
- 4 pieces Whole Cloves (ground)
- 3 pieces Bay Leaves (finely crumbled)
Finishing and Storage
- 1/2 cup Dry Red Wine (such as Nebbiolo or Cabernet Sauvignon)
- 2 yards Cheesecloth (for wrapping)
- 10 feet Kitchen Twine (for trussing)
👨🍳 Instructions
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1
Thoroughly clean the beef, removing every trace of silver skin and surface fat; this ensures the cure penetrates evenly and prevents spoilage.
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2
In a medium bowl, combine the kosher salt, sugar, pink curing salt #2, cracked peppercorns, crushed juniper berries, rosemary, thyme, garlic powder, cloves, and bay leaves. 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 half of the cure mixture vigorously into all sides of the meat.
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4
Seal the container or bag and refrigerate for 7 days. Every 24 hours, flip the meat and massage it through the bag to redistribute the brine that will naturally form.
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5
After 7 days, remove the beef and rinse it thoroughly under cold running water to remove excess salt. Pat it completely dry with paper towels.
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6
Rub the surface of the beef with the dry red wine, then apply the remaining half of the spice mixture (if you reserved some) or a fresh coating of cracked pepper.
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7
Wrap the beef tightly in three layers of breathable cheesecloth, ensuring no meat is exposed to the air.
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8
Using kitchen twine, truss the beef like a roast, creating a series of loops to compress the meat into a uniform cylindrical shape.
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9
Weigh the meat and record the 'starting weight.' Your goal is a 30% to 35% reduction in weight.
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10
Hang the beef in a cool, dark place with a temperature between 50-60°F (10-15°C) and roughly 70% humidity. A wine fridge or a dedicated curing chamber is ideal.
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11
Check the meat weekly for any 'bad' fuzzy mold. If you see white powdery mold, that is safe; if you see green or black mold, wipe it off with a cloth dipped in vinegar.
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12
Once the beef has lost 30-35% of its original weight (usually 2-3 weeks), remove the twine and cheesecloth.
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13
Slice the beef paper-thin against the grain using a very sharp knife or a meat slicer to reveal the deep mahogany interior.
💡 Chef's Tips
Always use Pink Curing Salt #2 for this recipe as it contains sodium nitrate, which breaks down slowly over time for long cures. Ensure your beef is as lean as possible; fat can go rancid during the long drying process. If you don't have a curing chamber, you can use a 'Umai Dry' bag in a standard refrigerator to safely age the meat. To achieve paper-thin slices, place the finished beef in the freezer for 20 minutes before slicing. If the exterior feels too hard (case hardening), vacuum seal the finished piece for 3-4 days to redistribute moisture.
🍽️ Serving Suggestions
Serve thinly sliced on a chilled plate drizzled with extra virgin olive oil and a squeeze of fresh lemon. Top with shaved Parmigiano-Reggiano and wild arugula for a classic Bresaola salad. Pair with a bold, tannic red wine like a Barolo or a spicy Syrah. Accompany with pickled cornichons, silver skin onions, and crusty sourdough bread. Use as a high-end topping for a white-sauce pizza with truffle oil.