Ingredients with Measurements:
- 1 lb beef eye of round roast
- 2 tbsp kosher salt
- 1 tbsp sugar
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/4 cup red wine
Special equipment needed:
- Butcher's twine
- Cheesecloth
- Meat slicer (optional)
Step-by-step instructions:
1. Trim any excess fat from the beef eye of round roast and tie it with butcher's twine to create a uniform shape.
2. In a small bowl, mix together the kosher salt, sugar, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and oregano.
3. Rub the spice mixture all over the beef, making sure to cover all sides.
4. Place the beef in a large resealable bag and pour in the red wine. Seal the bag and refrigerate for 7-10 days, flipping the bag over every day to redistribute the marinade.
5. After 7-10 days, remove the beef from the bag and rinse off any excess marinade. Pat the beef dry with paper towels.
6. Wrap the beef tightly in cheesecloth and tie with butcher's twine.
7. Hang the beef in a cool, dry place for 3-4 weeks, until it is firm to the touch and has a dark red color.
8. Once the bresaola is ready, remove the cheesecloth and slice the beef thinly with a meat slicer or a sharp knife.
Time:
Preparation time: 15 minutes
Marinating time: 7-10 days
Drying time: 3-4 weeks
Cooking time: N/A
Temperature:
Refrigerate at 40°F (4°C) during marinating time.
Hang at 55-60°F (13-16°C) during drying time.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 3g
Protein: 30g
Carbohydrates: 1g
Fiber: 0g
Sugar: 1g
Sodium: 2000mg
Substitutions for ingredients:
- Beef eye of round roast can be substituted with venison or elk.
- Red wine can be substituted with white wine or apple cider vinegar.
Variations:
- Add 1/4 cup of grated Parmesan cheese to the spice mixture for a cheesy twist.
- Use different herbs and spices to create your own unique flavor profile.
Tips and tricks:
- Make sure to tie the beef tightly with butcher's twine to create a uniform shape for even drying.
- Keep the bresaola in a cool, dry place away from direct sunlight.
- Use a meat slicer for thin, even slices.
Storage instructions:
Store the bresaola in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Bresaola is typically served cold and does not need to be reheated.
Presentation ideas:
Arrange the sliced bresaola on a platter with crackers, cheese, and olives for a charcuterie board.
Garnishes:
Garnish with fresh herbs such as thyme or rosemary.
Pairings:
Bresaola pairs well with red wine, such as a Chianti or Pinot Noir.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the bresaola is too salty, soak it in cold water for 30 minutes before slicing.
- If the bresaola is not firm enough after 3-4 weeks, continue to dry it until it reaches the desired texture.
Food safety advice:
- Make sure to use a clean, sanitized work area and utensils when preparing the bresaola.
- Keep the beef refrigerated during the marinating time to prevent bacterial growth.
- Hang the bresaola in a cool, dry place away from direct sunlight to prevent spoilage.
Food history:
Bresaola is a cured meat that originated in the Lombardy region of Italy in the 15th century.
Flavor profiles:
Bresaola has a salty, slightly sweet flavor with hints of garlic and herbs.
Serving suggestions:
Serve bresaola as an appetizer or snack with crackers, cheese, and olives.
Related Categories
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Region: Italian