Learn how to make your own Bresaola here, perfect for a delicious carpaccio. Bresaola is the Italian variant of air-dried salted beef, that’s matured for a couple of months and has a beautiful dark/deep reddish color.
Recipe for bresaola
Try making your own version of the Italian classic bresaola. It takes some time from the moment you start to the finished result, but since the meat practically takes care of itself during the entire process, it requires more patience than actual work. The result is completely different from what you can buy in the supermarket, and if you love bresaola, you shouldn’t deny yourself this heavenly bite.
Bresaola
Learn how to make your own Bresaola here, perfect for a delicious carpaccio. Bresaola is the Italian variant of air-dried salted beef, that’s matured for a couple of months and has a beautiful dark/deep reddish color.
Equipment
- Kitchen Scale
- Blender
- Chef'S Knife
- Cutting Board
Ingredients
- 1 kg Roast Beef
- 25 gram Salt
- 15 gram Nitrite Salt
- 30 gram Sugar
- 5 gram Pepper Ground
- 6 gram Rosemary Preferably fresh (dried can also be used)
- 6 gram Thyme Preferably fresh (dried can also be used)
- 5 pcs. Juniper Berries
Instructions
- Start by briefly scalding the fresh herbs to ensure the bacteria don’t survive. Dry them well and blend them together with sugar, salt, pepper, and juniper berries. It should become a smooth paste, and we typically use a coffee grinder for this.
- Dry the roast beef and rub the entire surface with the spice paste. It’s important to get into all the edges and crevices, otherwise, you risk mold forming.
- Wrap the meat in a regular bag, press out the air, and seal the bag. Place the bag in the refrigerator for 2-3 days, turning it about twice a day. Alternatively, you can vacuum seal the meat, in which case you don’t need to turn it.
- Take the meat out and rinse it under cold water. Dry the meat well again, and now that the meat is fully cured, it only needs to mature for at least 1 month. It can easily be 2 months, it’s up to you.
- The meat can mature in a dry-aging bag or in a curing cabinet.
- The meat will have lost about 30% of its weight after the first 30 days and will be a bit firm at the edges/ends.
- The meat is now ready to be served, either as an appetizer, cold cuts, tapas dish, or on your Italian pizza.
- Slice the meat into very thin slices - it requires a slicer to get a good result.