Swiss-Style Bündnerfleisch (Grisons Beef)

Carefully trim the beef topside of sinews, silver skin, and fat. The piece should be compact and as rectangular as possible. Round off all sharp edges. Wash the meat, pat dry, and place on a flat surface.

Mix curing salt, sea salt, and sugar. Add pepper, crushed juniper berries, thyme, and garlic and combine well. Rub the meat with the entire spice mixture on all sides. Place in a vacuum bag or tight container, add white wine and bay leaves, and seal airtight.

Cure the meat at 3-5°C in the refrigerator for 8-12 days. Turn and massage the curing liquid daily. Complete curing (uniformly dark red color through to the core) is a prerequisite for further processing. Curing time depends on thickness: approximately 1 day per 3 cm meat thickness.

Wash the meat under cold water and pat dry. Use kitchen twine to shape the meat into the most rectangular form possible and tie tightly. Alternatively, place in a wooden or stainless steel mold and lightly weight to begin forming the characteristic square shape.

Hang the meat at 15-18°C and 65-70% humidity for 3-5 days. During this phase, the surface dries out and a first firm crust forms. Good air circulation is important. After 2 days, press the meat for the first time: place between two clean wooden boards and weight with approx. 2 kg.

Mature the Bündnerfleisch at 10-13°C and 70-78% relative humidity for 7-10 weeks. Every 3-4 days, press the meat between two wooden boards weighted with 3-5 kg for 12-24 hours to reinforce the square shape. Check weekly for mold. Wipe off mold with vinegar water.

The Bündnerfleisch is ready when it has lost 45-50% of its initial weight. The surface is dark brown to almost black and dry. The cross-section shows a uniformly dark red, firm structure. The meat feels uniformly firm everywhere, without soft spots in the center.

Slice the finished Bündnerfleisch paper-thin with a sharp knife or on a slicing machine. Traditionally served on a wooden board with alpine cheese and rye bread. Vacuum-packed in the refrigerator, it keeps 4-6 weeks. The whole piece can also be frozen.