Italian Beef Bresaola

Ingredients

• 1 1/2 to 2 kg beef eye of round (note 1)
• 50 g course/kosher salt (3% to weight of trimmed meat - note 2)
• 6 g cloves (note 3)
• 8 g chilli flakes
• 8 g fennel seeds
• 8 g peppercorns
• 8 bay leaves
• 2 sprigs rosemary
• 1/2 bunch thyme
• 5 cloves garlic
• zest of 1 orange
• zest of 1 lemon
• 750 ml dry red wine (note 4)

Instructions

1. 1

   --- Curing ---

2. 2

   clean equipment: Before you start make sure all your utensils, hands and work surfaces are spotlessly clean.We don't want to give bad bacteria a chance. (note 5)

3. 3

   trim meat: Trim up the beef until you have a clean looking piece.

4. 4

   mix cure: Mix all the dry ingredients together.

5. 5

   add beef to cure: Place the beef with your salt mix into a food-safe non-reactive container like plastic or stainless steel. Massage the meat with the salt mix making sure to get it everywhere.

6. 6

   place in fridge: Cover the container airtight and place it into the fridge for 4 days. Turning the meat once every day.

7. 7

   add red wine: On the 5th day add the red wine and place it back into the fridge. Covered airtight. Turn the meat once daily for 5 days.

8. 8

   remove meat from marinade: On the 6th day remove it from the fridge and wipe off any bits of herbs and spices. Do not wash it in water.

9. 9

   dry on towel: Dry the meat on a paper towel.

10. 10

    --- Drying ---

11. 11

    cut cloth: Cut a piece of muslin cloth or breathable sterilised material. (note 6)

12. 12

    wrap meat: Wrap the meat in the cloth, tying it tightly with butcher's string all the way around.

13. 13

    weigh meat: Weigh the meat and make a note of it. Don't worry too much about the weight of the cloth. It's minor. (note 7)

14. 14

    hang to dry: Hang the meat in your curing chamber or fridge for 5 days before optionally removing the cloth and continuing to hang it open. I do this so I can monitor and control any bad mould outbreaks and also so the good white mould has more surface to grow on. (note 8)

15. 15

    monitor for mould growth: If Not simply keep curing and monitor the meat every few days to check for mould growth. If you see any other colour than white mould growing simply wipe it off with vinegar and keep monitoring it.

16. 16

    check for doneness: Check the weight after about 4 weeks. The bresaola is ready when it has lost 30-40% of its weight.

17. 17

    serve: Store airtight or slice thinly to serve. (note 9)