Homemade Bresaola: A Classic Italian Delicacy

Ingredients

  • 1 whole eye of round beef (about 4-5 pounds)
  • 3 cups of kosher salt
  • 1 cup of white sugar
  • 1 cup of brown sugar
  • 1/2 cup of ground black pepper
  • 1/4 cup of juniper berries, crushed
  • 1/4 cup of crushed red pepper flakes
  • 4 tablespoons of curing salt (Prague powder #2)
  • 4 cloves of garlic, minced
  • 2 tablespoons of thyme leaves
  • 2 tablespoons of rosemary leaves
  • 1 cup of red wine

Steps and instructions

  1. Combine the kosher salt, white sugar, brown sugar, black pepper, juniper berries, red pepper flakes, curing salt, garlic, thyme, and rosemary in a bowl. Mix thoroughly to create the curing mix.
  2. Place the beef in a large dish. Rub the curing mix all over the beef, ensuring it is well coated. Pour the red wine over the beef to help the curing mix stick.
  3. Place the beef in a large, sealable plastic bag or vacuum-sealed bag. Add any remaining curing mixture and wine to the bag.
  4. Seal the bag and place it in the refrigerator. Allow the beef to cure for at least 2 weeks, turning the bag every few days to distribute the curing mixture evenly.
  5. After 2 weeks, remove the beef from the bag. Rinale it under cold water to remove the curing mixture and pat dry with paper towels.
  6. Using kitchen twine, tie the beef tightly to help it hold its shape during the drying process.
  7. Place the beef in a cheesecloth or a meat netting, then hang it in a cool, dry place for at least 4 weeks to dry out. The temperature should ideally be between 50 and 60 degrees Fahrenheit with about 70% humidity.
  8. After 4 weeks, the bresaola is ready. It should feel firm to the touch and have darkened in color. Slice it thin and serve.

Tools for making

Recipe variations

  • Use different herbs and spices in the curing mixture, such as coriander seeds, fennel seeds, or bay leaves, to create unique flavor profiles.
  • Experiment with different types of wine for the curing process, such as white wine or a specific red wine variety, to add different flavor notes.
  • Add a crust to the bresaola by coating it with crushed peppercorns, dried herbs, or a mix of spices before the drying process.
  • Try using different cuts of meat, such as venison or pork tenderloin, instead of beef for a variation in taste and texture.
  • For a meat-free alternative, use thinly sliced beets or portobello mushrooms and follow the same curing and drying process to create a vegetarian version of bresaola.
  • Incorporate additional flavors by marinating the beef in a mixture of balsamic vinegar, olive oil, and herbs before the curing process.
  • Add a touch of sweetness by including a small amount of honey or maple syrup in the curing mixture.
  • For a spicy twist, include dried chili flakes, cayenne pepper, or smoked paprika in the curing blend.

Recipe overview

Enjoy the delicious, savory flavors of homemade Bresaola with our easy-to-follow recipe. Bresaola, a traditional Italian air-dried, salted beef, has a rich, distinctive taste enjoyed by people worldwide. This recipe takes a bit of patience, requiring about six weeks from start to finish, but the end result is worth the wait! First, you'll be curing the beef with a mix of herbs, salt, and spices, then allowing it to air-dry until it reaches the desired texture. This hearty, flavorful delicacy makes a lovely addition to charcuterie boards or can be enjoyed simply on its own. Follow along with our step-by-step instructions to create Bresaola at home.

Common questions

  1. How long does the beef need to cure? - The beef should be cured for at least 2 weeks in the refrigerator.
  2. How often should I turn the bag during the curing process? - It is recommended to turn the bag every few days to ensure the curing mixture is evenly distributed.
  3. How long should the beef be dried? - The beef should be hung to dry for at least 4 weeks in a cool, dry place.
  4. What temperature and humidity is ideal for drying the beef? - The temperature should be between 50 and 60 degrees Fahrenheit, with about 70% humidity.
  5. How can I tell if the bresaola is ready? - The bresaola should feel firm to the touch and have darkened in color after 4 weeks of drying.

Serving dishes and utensils

  • Knife - A sharp knife is essential for slicing the bresaola into thin, even slices.
  • Cutting board - Use a sturdy cutting board to safely slice the bresaola without damaging your countertop.
  • Cheesecloth or meat netting - Wrap the bresaola in cheesecloth or use a meat netting to hang it during the drying process.
  • Kitchen twine - Use kitchen twine to tie the beef tightly to help it hold its shape while drying.
  • Sealable plastic bag or vacuum-sealed bag - Use a bag to store the beef along with the curing mixture during the curing process.
  • Large dish - Use a large dish to hold the beef while applying the curing mixture.
  • Bowl - Mix the curing ingredients in a bowl to create the curing mix.
  • Paper towels - Pat the cured beef dry with paper towels after removing it from the curing bag.

Origin stories

Bresaola has an intriguing past, deeply rooted in the Lombardy region, northern Italy. Its origin story dates back to the Middle Ages when preservation of meat was of utmost necessity due to scarcity of resources. The hill-dwellers of Valtellina, a valley located in Lombardy, discovered that they could preserve excess meat by curing it with a mix of aromatic herbs, spices and salt, then air-drying it in the cool, crisp alpine air. These techniques not only extended the shelf life of the meat but also endowed it with a unique flavor profile that we've come to love today. This centuries-old traditions have been passed down through generations, making Bresaola a much-loved staple of Italian antipasto platters.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.