Today, let’s see how easy it is to make homemade bresaola at home. There are various types of bresaola, distinguished by the meats used, such as horse, deer, beef, and many others, as well as by the materials chosen for stuffing and the procedures followed for preparation.
We will use the classic casing and beef eye of round. If you prefer, you can also use veal parts, but I recommend a piece of meat without nerves or fat.
INGREDIENTS
|
BEEF |
1 kg |
|
SALT |
28-30 g |
|
BROWN SUGAR |
5-7 g |
|
JUNIPER BERRIES |
3 |
|
CLOVES |
2 |
|
GARLIC |
1 clove |
|
BAY leaves |
2 leaves |
|
PEPPER POWDER |
1/2 teaspoon |
|
NUTMEG |
1 pinch |
|
CINNAMON |
1 pinch |
INSTRUCTIONS
1) Place the beef inside a plastic food bag.
2) Prepare the spices.
3) Cut the bay leaves into small pieces, do the same with the garlic, and crush the juniper berries with a knife or halve them.
4) Insert all the spices into the bag with the meat.
5) Seal the bag and massage it to evenly distribute the spices.
6) Store our future homemade bresaola in the refrigerator.
7) Repeat the massage regularly for 7 days.
8) Take the natural casing, if available, rinse it, and place it in a bowl with water and a couple of tablespoons of apple cider vinegar.
9) Remove the meat from the bag, rinse it under running water, and pat it dry with a cloth.
10) Stuff the meat into the casing. Tie the ends with twine and the center like a salami. Prick the casing with a toothpick and hang at room temperature for 24 hours. Our homemade bresaola may release some liquid, so I recommend placing a plate underneath the casing.
CURING HOMEMADE BRESAOLA
11) Store the homemade bresaola in a cellar or a place where the temperature is around 20°C – 68°F with some humidity and let it sit for a week. During this week, you will notice mold forming on the casing, which should be white; if it’s black, it needs to be removed.
12) After 7 days, move the bresaola to a location with a temperature of around 12°C – 53°F. If, like most people, you don’t have such a place, you can store the bresaola in the refrigerator and wait for about 2 months.
At this point, your homemade bresaola is ready, and you can enjoy it to your heart’s content.
TIPS: Serve it with diced cherry tomatoes, arugula, shavings of Parmesan cheese, extra virgin olive oil, and a drizzle of balsamic vinegar 🤪.
