Bresaola Rosemary-Garlic
This Bresaola variant combines the classic dry-aging process with the Mediterranean fragrance of fresh rosemary and garlic. The meat absorbs the bold aromas deeply during the curing period, developing a unique, savory flavor profile. Particularly suited for antipasti or as thin slices on grilled ciabatta.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesTrim the beef topside. Press garlic and mix with rosemary, pepper, sugar, and curing salt into a paste. Work in the olive oil.
Curing phase
6-8 daysRub the meat all over with the herb paste, wrap tightly in plastic wrap and refrigerate at 3-5 °C. Turn daily.
Preparing to dry
2 hoursRinse the meat, pat dry, and tie with kitchen twine. Leave uncovered in the refrigerator for 2 hours to form a pellicle.
Air drying
16-20 daysHang to mature at 12-15 °C and 72-78% humidity. Wait for 30% weight loss. If drying too quickly, slightly increase humidity.
Pro Tip
Rub fresh rosemary between your palms before use to release the essential oils. Dried rosemary gives a more intense but less fresh aroma.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.