If you’re a fan of Italian cuisine and have a taste for sophisticated flavors, then you don’t want to miss out on the delectable experience of making bresaola at home. This air-dried, salted beef is a culinary masterpiece that requires time and patience, but the end result is well worth the effort. Picture yourself savoring thin slices of tender bresaola, drizzled with olive oil, a hint of lemon juice, and perhaps even garnished with arugula and Parmesan cheese. In this article, we’ll walk you through the detailed recipe for creating this delectable Italian dish that can be enjoyed as an appetizer, part of a charcuterie board, or as the star of a gourmet salad. So dust off your apron and let’s dive into the wonderful world of homemade bresaola.
Ingredients
To make homemade bresaola, you will need the following ingredients:
- Beef eye of round
- Kosher salt
- Ground black pepper
- Crushed juniper berries
- Crushed coriander seeds
- Crushed red pepper flakes
- Granulated sugar
Preparation
Prepare the beef
Start by trimming any excess fat from the beef eye of round. This will help the bresaola dry properly and prevent any rancidity. Once the fat is removed, pat the beef dry with paper towels.
Mix the dry ingredients
In a bowl, combine kosher salt, ground black pepper, crushed juniper berries, crushed coriander seeds, crushed red pepper flakes, and granulated sugar. Mix well to ensure all the flavors are evenly distributed.
Rub the beef with the seasoning mixture
Take the mixed dry ingredients and rub them all over the beef, making sure to evenly coat the entire surface. This seasoning mixture will not only enhance the flavor of the bresaola but also help with the curing process.
Wrap the beef tightly in plastic wrap
Once the beef is fully seasoned, wrap it tightly in plastic wrap. This will help seal in the flavors and prevent any air or moisture from entering during the curing process.
Refrigerate for a week
Place the wrapped beef in the refrigerator and let it cure for at least one week. The extended refrigeration time allows the flavors to develop and the curing process to take place properly.
Hang the beef to dry
After the curing period, remove the beef from the refrigerator and gently unwrap it. Using butcher’s twine, tie a knot around one end of the beef and hang it in a cool, dry place. Ensure there is enough space around the beef for air to circulate.
Monitor the drying process
During the drying process, it is important to monitor the beef regularly. Check for any signs of mold or spoilage and remove any if necessary. Additionally, check for the desired texture and firmness. The bresaola is ready when it feels firm and the surface is dry to the touch.
Serving
Slice the bresaola thinly
Once the bresaola is ready, it’s time to slice it into thin, delicate pieces. Using a sharp knife, slice the beef against the grain for the best texture and tenderness. Ensure each slice is paper-thin to truly appreciate the flavors and textures of the bresaola.
Serve with olive oil and lemon juice
To enhance the rich flavors of the bresaola, serve it with a drizzle of high-quality olive oil and a squeeze of fresh lemon juice. The combination of the savory beef, the fruity olive oil, and the tangy citrus juice creates a harmonious balance of flavors.
Optional: Add arugula and Parmesan cheese
For an extra touch of flavor and freshness, consider serving the bresaola with arugula and Parmesan cheese. The peppery arugula adds a vibrant flavor, while the grated Parmesan cheese complements the beef perfectly.
Tips and Variations
Use a meat thermometer to monitor the beef’s internal temperature
During the curing and drying process, it is important to monitor the beef’s internal temperature. Use a meat thermometer to ensure it stays within a safe range. The ideal temperature should be around 50-55°F (10-13°C).
Experiment with different spice blends
While the traditional spice blend for bresaola includes juniper berries, coriander seeds, and red pepper flakes, feel free to experiment with different flavors and combinations. You can customize the seasoning to suit your personal preferences and create unique variations of bresaola.
Try using different cuts of beef
Although bresaola is traditionally made from beef eye of round, you can also experiment with different cuts of beef. Some variations use cuts like beef tenderloin or top round. Each cut will have subtle differences in texture and flavor, so don’t be afraid to try something new.
Store the bresaola in a cool, dry place
Once you have sliced and served the bresaola, store any remaining portions in a cool, dry place. Wrap it tightly in plastic wrap or store it in an airtight container to prevent moisture and air from compromising its quality. Proper storage will help maintain the bresaola’s flavor and texture for an extended period.
Making homemade bresaola is a labor of love that requires patience, but the end result is well worth the effort. By following this recipe and using quality ingredients, you can create a delicious and impressive air-dried, salted beef that will impress your friends and family. Enjoy the process, experiment with flavors, and savor the delightful flavors of homemade bresaola.
