|3 lbs beef tenderloin, trimmed|
|6 tbs whole black peppercorns|
|4 tbs kosher salt|
|3 tbs brown sugar|
|1 tsp coriander seed|
|6 whole juniper berries|
|1/2 tsp insta cure number 2(available at butcher shops or on Amazon.com)|
Bresaola is an air dried meat traditionally made from beef. This recipe is the perfect gateway into charcuterie. When finished is comes out surprisingly tender. This recipe gives the bresaola a peppery finish and is perfect for sandwiches or with an arugula salad along with some shaved Parmesan cheese.
- In a spice or coffee grinder, coarsely grind the peppercorns, salt, juniper berries, salt, sugar and insta cure.
- Rub and coat the beef evenly with this mixture and let cure in the refrigerator for 7 days in an airtight bag, turning once a day.
- Rinse the cure off under cold water and pad the beef dry with paper towels.
- Wrap the beef in two or three layers of cheesecloth, then tie with butcher’s twine.
- Starting at one end of the beef, tie an overhand knot.
- Next, tightly wrap the twine around the meat at 2 inch intervals until you reach the end, then secure with another overhand knot and leave a tag end several inches long for hanging.
- Weigh the beef and place a label on the tag ends.
- Hang the beef in a refrigerator to dry. Ideally at 50 to 60 degrees for 5 to 7 weeks or until it has lost 30 percent of it’s original weight.
- The meat will be firm and will have shrunk slightly in the cheesecloth.
- When it is done, wrap the bresaola in plastic wrap and refrigerate.
- To serve, slice very thinly against the grain. The meat will keep for up to 2 months.
Recipe adapted fro Afield: A chef’s guide. Welcome books.com/afield