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Prime Grill’s Bresaola

Bresaola is a cured dried meat specialty that you can easily make at home and enjoy for weeks. Chef David shares his recipe to make your own charcuterie kosher.

  • Duration
  • Prep Time
  • ServingsServings


  • 4 pounds rib eye fillet in one rectangular piece (this is the center of a roast beef)
  • 1 bottle dry red wine

For the cure

  • 2 cups salt
  • 3 cups sugar
  • 1/2 cup coriander seeds, lightly crushed
  • 1/4 cup fresh rosemary
  • 4 bay leaves, crumbled
  • 1/4 cup crushed red pepper


1 Mix the salt, sugar, and spices together in a bowl, and place about 2/3 of the cure mixture in the bottom of a sealable storage container.
2 Place the meat into the container, pack it well into the cure mixture, and pack the remainder of the mixture over the meat.
3 Cover the container, and place in the refrigerator where it will remain, in the cure, for one week.  During this time, liquid will collect
in the container. This is normal.
4 After the week in the cure, pull out the meat, scrape off the cure and any crust that has developed, but do not rinse it. Discard the cure
5 Place the meat into a clean, sealable container, and pour the bottle of dry red wine over it until the meat is completely submerged.
Place in the refrigerator for 24-36 hours. After this time, remove the meat from the wine.
6 Using kitchen twine, tie the meat tightly, compressing it into a compact cylinder, so it dries evenly. Leave a string long enough
to allow it to be suspended in the refrigerator.
7 Tie it up and hang it in your refrigerator for 4-5 weeks. When done, it will be firm and almost as hard as a potato. Using a thin, sharp knife, cut off the white coating that developed during the drying process, and discard. Slice paper-thin to serve.

Contributed by Prime Grill Kosher Restaurant in NYC.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon - Summer 2012) - Get more articles like this delivered to your door when you Subscribe Now.

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