📝 About This Recipe
Hailing from the high-altitude peaks of the Swiss Grisons, Bindenfleisch is a masterpiece of patience and tradition, resulting in a lean, deep-ruby beef that melts on the tongue. This air-dried delicacy is cured with a sophisticated blend of alpine herbs and warm spices, then pressed into its signature rectangular shape to ensure even drying. It is a sophisticated, protein-rich centerpiece for any charcuterie board, offering a complex umami profile with a whisper of mountain air in every slice.
🥗 Ingredients
The Beef
- 5 lbs Beef Top Round or Eye of Round (trimmed of all exterior fat and silver skin)
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 Sugar (to balance the salt and feed beneficial bacteria)
- 15 grams Black Peppercorns (toasted and coarsely cracked)
- 10 grams Juniper Berries (crushed to release oils)
- 4 pieces Dried Bay Leaves (crumbled finely)
- 1 tablespoon Garlic Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1/2 teaspoon Cloves (ground)
👨🍳 Instructions
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1
Begin by meticulously trimming the beef. Remove every trace of surface fat, gristle, and silver skin; Bindenfleisch must be completely lean to dry properly and prevent rancidity.
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2
In a small bowl, combine the kosher salt, pink curing salt #2, sugar, and all the spices. Mix thoroughly to ensure the curing salts are evenly distributed.
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3
Massage the cure mix into the beef on all sides, ensuring every crevice is coated. Place the beef into a vacuum-seal bag or a tight-fitting non-reactive container.
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4
Refrigerate the beef at 38-40°F (3-4°C) for 14 days. Flip the meat every 2 days to ensure the brine created by the salt redistributes evenly.
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5
After 14 days, remove the beef and rinse it thoroughly under cold water to remove excess surface salt and spices. Pat it completely dry with paper towels.
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6
Weight the meat: Use a kitchen scale to record the 'green weight' of the rinsed beef. Calculate 35% weight loss; this will be your target finished weight.
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7
Wrap the beef in breathable cheesecloth or an elastic meat netting. If using cheesecloth, tie it tightly with butcher's twine to maintain a cylindrical shape initially.
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8
Hang the beef in a curing chamber or a cool, dark place with 75-80% humidity and a temperature between 50-55°F (10-13°C).
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9
The Pressing Phase: Every 5-7 days for the first month, remove the beef and place it between two clean wooden boards. Apply heavy weights (about 10-15 lbs) for 12 hours. This creates the traditional rectangular shape and forces moisture from the center to the surface.
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10
Return the meat to its hanging position after each pressing session. Ensure there is gentle airflow in your drying area to prevent stagnant air and 'bad' mold.
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11
Monitor for white mold (Penicillium nalgiovense), which is beneficial. If any fuzzy green or black mold appears, wipe it off immediately with a cloth dipped in vinegar.
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12
Continue drying until the meat has lost 35-40% of its original weight. This usually takes 3 to 4 months depending on the thickness of the cut.
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13
Once the target weight is reached, remove the netting. The exterior should be firm and dark, while the interior remains a deep, translucent burgundy.
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14
For the best texture, vacuum seal the finished Bindenfleisch and let it rest in the refrigerator for 2 weeks to equalize moisture before slicing.
💡 Chef's Tips
Always use a digital scale for curing salts; precision is vital for food safety in dry-curing. If you don't have a curing chamber, a dedicated wine fridge with a small humidifier and fan works perfectly. Ensure the beef is of the highest quality—grass-fed beef provides a more complex, 'gamey' flavor traditional to the Alps. Never skip the pressing step; it is what gives Bindenfleisch its iconic dense texture and prevents 'case hardening' (where the outside dries too fast). Slice the meat only when chilled and use a very sharp knife or a meat slicer to achieve paper-thin ribbons.
🍽️ Serving Suggestions
Serve paper-thin slices on a chilled slate board with pickled cornichons and pearl onions. Pair with a crisp, dry Swiss white wine like Fendant or a light-bodied Pinot Noir. Enjoy as a 'Carpaccio' style appetizer drizzled with a tiny amount of walnut oil and cracked pepper. Accompany with dark rye bread and a thin layer of high-quality unsalted alpine butter. Fold slices into a traditional Raclette or Fondue spread for a salty, savory contrast.