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
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



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