📝 About This Recipe
Hailing from the breathtaking valleys of Trentino-Alto Adige, Carne Salada is a masterclass in Italian charcuterie preservation. This lean beef eye of round is cured for weeks in a fragrant brine of salt, juniper berries, and mountain herbs, resulting in a tender, ruby-red delicacy. When sliced paper-thin and served raw as a carpaccio, it offers a sophisticated balance of peppery, salty, and aromatic notes that evoke the crisp air of the Dolomites.
🥗 Ingredients
The Beef & Initial Cure
- 2 pounds Beef Eye of Round (trimmed of all silver skin and external fat)
- 1/4 cup Kosher Salt (do not use iodized salt)
- 2 tablespoons Coarse Black Pepper (freshly cracked)
- 10-12 pieces Juniper Berries (crushed lightly)
Aromatic Rub
- 3 pieces Garlic Cloves (smashed)
- 2 sprigs Fresh Rosemary (leaves only)
- 4-5 leaves Fresh Sage (torn)
- 3 pieces Bay Leaves (crumbled)
- 1/2 piece Cinnamon Stick (broken into shards)
The Carpaccio Presentation
- 4 cups Baby Arugula (washed and dried)
- 3 ounces Parmigiano-Reggiano (shaved into thin curls)
- 1/4 cup Extra Virgin Olive Oil (high quality, fruity variety)
- 1 piece Lemon (cut into wedges)
- 1/2 cup Pickled Pearl Onions (drained)
- 1 tablespoon Capers (rinsed)
👨🍳 Instructions
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1
Prepare the beef by removing every trace of fat and connective tissue; the meat must be perfectly lean for a successful cure.
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2
In a small bowl, combine the salt, cracked pepper, crushed juniper berries, and crumbled bay leaves to create your curing mix.
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3
Rub the spice mixture vigorously into all sides of the beef, ensuring every inch of the surface is coated.
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4
Place the beef in a non-reactive container (glass or ceramic) that fits the meat snugly. Scatter the smashed garlic, rosemary, sage, and cinnamon shards over and around the meat.
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5
Place a weight on top of the meat (like a smaller dish with a heavy can on it) to press the juices out. Cover and refrigerate.
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6
Cure the meat in the refrigerator for 14 to 20 days. Every 2 days, turn the meat over and massage it briefly with the liquid brine that forms in the bottom of the dish.
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7
After the curing period, the meat should be firm to the touch and dark red. Remove from the container and pat it completely dry with paper towels (do not rinse).
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8
To serve, wrap the beef tightly in plastic wrap and place in the freezer for 45-60 minutes; this makes it much easier to slice thinly.
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9
Using a very sharp carving knife or a meat slicer, cut the beef across the grain into translucent, paper-thin slices.
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10
Arrange the slices slightly overlapping on chilled plates in a circular 'carpaccio' pattern.
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11
In the center of the meat, place a generous handful of baby arugula.
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12
Scatter the shaved Parmigiano-Reggiano, capers, and pickled onions over the meat and greens.
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13
Drizzle the entire dish with your best extra virgin olive oil and a few drops of fresh lemon juice just before serving.
💡 Chef's Tips
Use the freshest, highest quality beef eye of round you can find from a trusted butcher. Ensure your container is glass or ceramic; metal can react with the salt and give the meat a metallic taste. Do not skip the weight; pressing the meat is essential for the traditional dense texture of Carne Salada. If the meat tastes too salty after curing, you can soak it in cold water for 1 hour before drying and slicing. Always slice against the grain to ensure the meat remains tender and melts in the mouth.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine from the Trentino region, such as a Müller-Thurgau or Pinot Grigio. Serve alongside warm, crusty rye bread or traditional 'Schüttelbrot' flatbread. For a hot variation, quickly sear thicker slices of the meat in a hot pan for 5 seconds per side and serve with warm borlotti beans. Add a few drops of aged balsamic vinegar for an extra layer of sweetness and complexity. A side of pickled mushrooms or forest berries provides a lovely mountain-inspired contrast.