Entree: Italy – Trentino-Alto Adige – Carne Salada (Salt-cured and air-dried beef from Trentino served thinly sliced)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 16 hrs

Additional 168 hrs

Total 184 hrs

Ingredients

- 2 lb (900 g) beef top round or eye round, trimmed
- 1/3 cup (75 g) coarse kosher salt
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) crushed juniper berries
- 1 tbsp (8 g) crushed black peppercorns
- 4 bay leaves
- 3 cloves garlic, lightly smashed
- 2 sprigs fresh rosemary
- 1 tbsp (15 ml) olive oil to rub after curing (optional)
- 2 tbsp (30 ml) extra-virgin olive oil for serving
- 1 lemon, juiced and zested
- 2 cups (60 g) arugula for serving
- 1/4 cup (25 g) shaved Parmesan for serving (optional)

Instructions

1. In a bowl combine the coarse salt, sugar, crushed juniper and crushed peppercorns. Rub the mixture all over the trimmed beef, pressing it into the surface.
2. Place the seasoned beef in a nonreactive container or a resealable plastic bag. Add the bay leaves, smashed garlic and rosemary around the meat. Cover and refrigerate for 7 days, turning the piece over once per day so the cure redistributes.
3. After 7 days remove the beef, rinse thoroughly under cold water to remove excess salt and pat dry with paper towels. If you prefer a drier, firmer result, tie the roast with kitchen twine and hang in the refrigerator (or place on a rack in a fridge-safe container) for 3–7 days to age and dry slightly.
4. To serve raw (classic preparation), slice the carne salada as thin as possible against the grain using a very sharp knife or meat slicer. Arrange slices on a platter, drizzle with 2 tbsp (30 ml) extra-virgin olive oil, a squeeze of lemon juice and a little lemon zest. Scatter arugula and shaved Parmesan over the top.
5. For a warm variation, heat a heavy skillet until very hot, briefly sear each thin slice 15–30 seconds per side just to warm and color, then plate and dress as above.
6. Store any unused cured beef tightly wrapped in the refrigerator for up to 2 weeks; slice only what you will serve to preserve texture and flavor.