📝 About This Recipe
Hailing from the pristine Grisons (Graubünden) region of Switzerland, Bündnerfleisch is the pinnacle of dry-cured beef. This delicacy is meticulously seasoned with alpine herbs and wine, then pressed into its signature rectangular shape while air-drying for months. The result is a deep ruby-red meat with a concentrated, savory umami profile that melts on the tongue, offering a taste of true Swiss craftsmanship.
🥗 Ingredients
The Meat
- 5 lbs Beef Top Round or Silverside (trimmed of all exterior fat and silver skin)
The Cure Mix
- 80 grams Kosher Salt (roughly 3.5% of meat weight)
- 6 grams Curing Salt #2 (essential for long-term dry curing)
- 2 tablespoons Black Peppercorns (coarsely cracked)
- 10-12 pieces Juniper Berries (crushed)
- 4 Dried Bay Leaves (crumbled)
- 1 tablespoon Dried Thyme
- 1 teaspoon Garlic Powder
- 15 grams Sugar (to balance the saltiness)
The Infusion
- 1/2 cup Dry White Wine (traditionally a Swiss Fendant or Pinot Blanc)
👨🍳 Instructions
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1
Thoroughly clean the beef, removing every trace of fat and connective tissue; any remaining fat can go rancid during the long drying process.
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2
In a small bowl, combine the kosher salt, curing salt #2, sugar, cracked pepper, crushed juniper, thyme, garlic powder, and crumbled bay leaves.
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3
Rub the spice mixture vigorously into all sides of the beef, ensuring total coverage and working the spices into the fibers of the meat.
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4
Place the seasoned beef into a vacuum-seal bag or a tight-fitting non-reactive container, pour in the white wine, and seal tightly.
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5
Cure the meat in the refrigerator for 14-21 days. Flip the meat every 24 hours to ensure the brine (which will form naturally) redistributes evenly.
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6
After the curing period, remove the beef and rinse it briefly under cold water to remove excess surface salt. Pat it completely dry with paper towels.
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7
Wrap the beef in breathable muslin or cheesecloth and hang it in a temperature-controlled environment (50-55°F / 10-13°C) with 70-75% humidity.
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8
Every 5-7 days during the first month, remove the meat and place it between two clean wooden boards. Apply heavy weights or a press for 24 hours to create the traditional rectangular shape.
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9
The pressing process forces internal moisture to the surface, accelerating the drying and creating the dense, uniform texture Bündnerfleisch is known for.
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10
Continue the hanging and pressing cycle until the meat has lost approximately 40-45% of its original green weight.
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11
Once the target weight is reached (usually 12-16 weeks), the meat should feel very firm to the touch with a consistent dark color throughout.
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12
Slice paper-thin using a meat slicer or a very sharp carving knife to serve.
💡 Chef's Tips
Always use a digital scale to measure your curing salts; precision is vital for food safety in dry-cured meats. If white mold (Penicillium nalgiovense) appears on the surface, don't panic—this is beneficial. If fuzzy green or black mold appears, wipe it off immediately with a vinegar-soaked cloth. Ensure your drying space has gentle airflow; stagnant air is the enemy of curing, but too much draft causes 'case hardening' where the outside dries too fast. The pressing stage is what differentiates this from Bresaola; do not skip it if you want the authentic dense texture. Store the finished product vacuum-sealed in the fridge to stop the drying process once your ideal texture is achieved.
🍽️ Serving Suggestions
Serve translucent, paper-thin slices on a wooden board with pickled pearl onions and cornichons. Pair with a crisp Swiss white wine or a light-bodied red like Pinot Noir to cut through the salt. Incorporate into a traditional 'Bündner Platte' alongside Alpine cheeses like Gruyère or Appenzeller. Lay slices over a warm bed of Raclette cheese or use as a topping for authentic Swiss barley soup (Bündner Gerstensuppe). Enjoy simply with a slice of dark, crusty rye bread and a touch of unsalted farm butter.