Bresaola

Ingredients:

• 2 each Eye Of Round (Beef (split))
• 100 g Salt
• 80 g Sugar
• 18 g Prague Powder #2
• 20 g Oregano (fresh)
• 20 g Rosemary
• 40 g Thyme (fresh leaves)
• 110 g Granulated Garlic (or fresh)
• 12 g Black Peppercorns
• 3 g Bay Leaf Dried (leaves)
• 500 g Red Wine
• 3 g Chili Flakes

Method:

Prepare the Beef:

1. Begin by carefully removing the sinew from the beef. Then, split the beef into halves to ensure proper curing and flavor absorption.

Create the Brine:

1. In a Vitamix or similar blender, combine all the brine ingredients except for the beef. Blend for about 30 seconds until a smooth mixture forms. Divide this brine into two equal portions.

Curing Process – Round One:

1. Choose vacuum-seal bags that can comfortably hold the beef along with the brine. For this step, two bags will be used. Place one half of the beef in each bag and evenly distribute half of the prepared brine into each bag.
2. Seal the bags using a cryovac machine, ensuring a tight seal. Allow the beef to cure in the refrigerator for 3 days. During this period, flip the bags over after 1.5 days to ensure even curing.

First Curing Completion:

1. After the initial 3-day curing process, carefully remove the beef from the bags. Rinse the beef thoroughly to remove any excess salt from the brine. Pat the beef dry with paper towels. Discard the liquid from the bags.

Curing Process – Round Two:

1. Repeat the process using the second half of the prepared brine. Distribute this brine evenly between the bags containing the beef halves.
2. Seal the bags again with the cryovac machine and let the beef cure for an additional 3 days. Similar to before, flip the bags midway through this period.

Second Curing Completion:

1. After the second 3-day curing period, remove the beef from the bags once more. Rinse the beef again to remove any remaining salt. Pat it dry with paper towels. Discard the liquid.

Check Weight and Hang:

1. Before proceeding to the next step, weigh each beef piece. This weight will be used as a reference point.
2. Truss the beef and prepare it for hanging.

Hanging and Weight Loss:

1. Hang the beef in a controlled environment. Monitor the hanging process until the beef reaches a 25-30% weight loss from its initial weight. This drying and aging step contributes to the flavor development and texture of the bresaola.

Drying and Storage:

1. Allow the product to age until they lose 20-25% moisture.
2. Once dried, product can be stored vacuum-sealed for future use.
3. It’s important to follow food safety guidelines and ensure that all equipment and surfaces are clean and sanitized throughout the process.