Bresaola, the exquisitely lean and flavorful cured meat, hails from the Lombardy region of Italy. With its deep red hue and delicate aroma, Bresaola is a true testament to the art of charcuterie. This air-dried, aged beef delicacy, seasoned with just the right blend of salt, spices, and herbs, is a true delight for the palate.
While the thought of making your own cured meats might seem daunting, don’t fret! This comprehensive guide will walk you through the process of crafting your own Bresaola at home. With a bit of patience and the right techniques, you’ll soon be slicing into your own homemade Bresaola and savoring its rich, savory goodness.
Gathering Your Ingredients and Tools: The Bresaola Essentials
Before we embark on this culinary adventure, let’s gather all the necessary ingredients and tools:
Ingredients:
- 2 lbs beef eye of round, trimmed of excess fat
- 4 tbsp kosher salt
- 2 tbsp black peppercorns, coarsely ground
- 1 tbsp juniper berries, crushed
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp curing salt #1 (optional, but recommended for safety)
Equipment:
- Large non-reactive bowl
- Cheesecloth
- Butcher’s twine
- Meat thermometer
- Humidity-controlled chamber or refrigerator
Crafting Your Bresaola: A Step-by-Step Journey
1. Preparing the Beef:
Begin by rinsing the beef eye of round under cold water and patting it dry with paper towels. Ensure the beef is completely dry before proceeding.
2. Mixing the Cure:
In a bowl, combine the kosher salt, black pepper, juniper berries, garlic powder, rosemary, thyme, and curing salt (if using). This aromatic blend will infuse the beef with incredible flavor and aid in the preservation process.
3. Curing the Beef:
Generously rub the spice cure all over the beef, ensuring it’s evenly coated. Wrap the beef tightly in cheesecloth, securing it with butcher’s twine.
4. Resting and Drying:
Place the wrapped beef in a clean container and refrigerate for 7-10 days. During this resting period, flip the beef daily to ensure even curing. You’ll notice the beef firming up as moisture is drawn out.
5. Air-Drying:
After the curing period, remove the beef from the cheesecloth and rinse it under cold water. Pat it dry thoroughly.
Now, it’s time to hang the beef for air-drying! Hang the beef in a humidity-controlled chamber or a well-ventilated refrigerator (ideal humidity: 70-80% and temperature: 50-60°F) for 4-6 weeks. This crucial step allows the Bresaola to develop its characteristic deep color and concentrated flavor. Regularly monitor the humidity and temperature levels.
6. Testing for Doneness:
Bresaola is ready when it feels firm to the touch and has lost approximately 30-40% of its original weight. You can also use a meat thermometer to check the internal temperature, which should read around 145-150°F.
