Craft a Tasty Bresaola Recipe at home in easy to follow simple steps. Enjoy the authentic Italian flavors in every thinly sliced bite.

Tasty Bresaola Recipe 1
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Bresaola, a cured and air-dried beef delicacy, offers a burst of flavor that can elevate your family dining experience. Originating from the Lombardy region in Italy, this traditional charcuterie staple has been cherished for centuries. By preparing the Bresaola Recipe at home, you not only get to savor the authentic taste but also control the quality of the ingredients used.

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Origin of Bresaola Recipe

Bresaola traces its roots back to the Valtellina valley in Lombardy, Italy. This specialty is typically crafted using the eye of round beef, renowned for its leanness. To commence the process, ensure you have around 2 pounds (900g) of top-quality eye of round beef, thinly sliced. The traditional seasoning mix includes 1 cup (240ml) of coarse sea salt, 1/2 cup (120g) of granulated sugar, 2 tablespoons (30g) of crushed black pepper, and 1 tablespoon (15g) of dried thyme. For a hint of aromatic freshness, add 4 bay leaves and 4 garlic cloves, minced. These ingredients, combined with time and patience, yield a sumptuous bresaola dish for a family of four.

Bresaola Recipe

Bresaola Recipe
shutterstock/New Africa

Ingredients for Serving 4:

  • 2 pounds (900g) eye of round beef, thinly sliced
  • 1 cup (240ml) coarse sea salt
  • 1/2 cup (120g) granulated sugar
  • 2 tablespoons (30g) crushed black pepper
  • 1 tablespoon (15g) dried thyme
  • 4 bay leaves
  • 4 garlic cloves, minced

Steps to Prepare:

  1. Combine salt, sugar, black pepper, thyme, minced garlic, and bay leaves to create the seasoning mix.
  2. Rub the mixture evenly over the beef slices, ensuring each piece is well-coated.
  3. Place the seasoned beef in a sealed plastic bag and refrigerate for 5-7 days, turning the bag daily.
  4. After curing, rinse off excess seasoning, pat dry, and tie the beef slices with kitchen twine.
  5. Hang the beef in a cool, dry place for 2-3 weeks until it achieves the desired firmness. Slice thinly and serve.

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Things to Remember and Pro Tips:

  • Maintain consistent refrigeration during the curing process to prevent spoilage.
  • Use high-quality beef for optimal results.
  • Regularly turn and massage the beef during the curing period for even flavor distribution.
  • Ensure the curing area is well-ventilated to aid in the air-drying process.
  • Adjust seasoning quantities based on personal preference for a customized flavor profile.

FAQs

Q1: What cut of beef is best for making bresaola?

A1: The ideal cut for bresaola is the eye of round beef. Its leanness and tenderness contribute to the perfect texture once the curing and air-drying process is complete.

Q2: Can I adjust the seasoning quantities to suit my taste preferences?

A2: Yes, absolutely. Feel free to modify the quantities of salt, sugar, pepper, and other seasonings to achieve the flavor profile that best suits your preferences.

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