Ingredients
Scale
- 1 kg top quality beef (eye of round works best)
- 50 grams coarse sea salt
- 10 grams black pepper
- 5 grams garlic powder
- 5 grams dried thyme
- 5 grams crushed juniper berries
- Olive oil, for drizzling
- Fresh arugula, for serving
- Parmesan cheese, shaved, for garnish
Instructions
- Season the beef thoroughly with coarse sea salt, black pepper, garlic powder, dried thyme, and crushed juniper berries.
- Vacuum seal the seasoned beef in a plastic bag, ensuring all air is removed.
- Refrigerate the sealed beef for a minimum of 3 weeks, flipping the bag every few days.
- After curing, unwrap and slice the beef as thinly as possible to reveal its deep red color and firm texture.
Notes
- Store any leftover bresaola beef wrapped in butcher paper or parchment in an airtight container in the refrigerator.
- Bresaola can be enjoyed for up to 2 months, but the flavor is best within the first few weeks.
- Serve with various cheeses, olives, or in a salad with arugula and a drizzle of olive oil for best flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Curing
- Cuisine: Italian
- Diet: Low-fat, High-protein
Nutrition
- Serving Size: 100 grams
- Calories: 300 Kcal
- Sugar: 0 grams
- Sodium: 850 mg
- Fat: 14 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 0 grams
- Fiber: 0 grams
- Protein: 36 grams
- Cholesterol: 70 mg