Herb-Cured Bresaola

Trim the beef topside of all sinews, silver skin, and excess fat. The piece should have a compact, ideally cylindrical shape. Round off sharp edges so the casing will lie evenly later. Wash the meat and pat dry.

Mix curing salt, sea salt, and sugar. Add pepper and crushed juniper berries. Rub the meat evenly all over with the dry cure mixture. Place in a vacuum bag or tight container, add red wine, thyme, rosemary, and bay leaves. Vacuum seal or close airtight.

Cure the meat at 3-5°C in the refrigerator for 7-9 days. Turn daily and distribute the curing liquid evenly. The meat should take on a consistently uniform dark red color (complete curing). Curing time depends on the thickness of the piece: approximately 1 day per 2.5 cm thickness.

Rinse the meat under cold water, pat dry. Distribute fresh coarsely ground pepper and chopped herbs over the entire surface and press lightly. Pull the meat into a soaked beef bung casing and tie tightly. Attach a loop for hanging.

Hang the bresaola first for 2 days at 18-20°C and 65-70% humidity. During this phase the surface dries out and the casing bonds firmly to the meat. Ensure good air circulation, avoid direct drafts.

Mature the bresaola in the curing chamber at 11-14°C and 75-82% relative humidity for 4-6 weeks. Check every 5-7 days and wipe off mold with vinegar water if necessary. The bresaola is ready when it has reached approx. 35-40% weight loss and feels firm.

Remove the casing and slice the bresaola paper-thin. The meat shows a deep burgundy to dark red color and an intense, slightly tangy flavor. Classically served with olive oil, lemon, arugula, and Parmesan. Vacuum-packed, it keeps in the refrigerator for 3-4 weeks.