BRESAOLA fatta in casa

Trim the beef eye of round to remove any excess fat.

In a bowl, mix together the kosher salt, sugar, black pepper, crushed juniper berries, and herbs.

Rub the spice mixture all over the beef, ensuring it is well coated.

Place the beef in a resealable plastic bag, pour in the red wine, and seal the bag, removing as much air as possible.

Refrigerate the beef for 2-3 weeks, turning the bag every few days to redistribute the curing mixture.

After the curing period, remove the beef from the bag and rinse it under cold water to remove excess salt.

Pat the beef dry with paper towels and wrap it tightly in cheesecloth.

Hang the wrapped beef in a cool, dry place (ideally around 50°F) for 2-3 weeks to dry further.

Once dried, slice the bresaola thinly and serve with arugula, parmesan, and a drizzle of olive oil.

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