Bündnerfleisch Platte

Name: Bündnerfleisch Platte
Total time: 624 h 25 min
Yield: 2 servings
Cuisine: swiss
Ingredients: 600 g Beef Topside; 18 g Kosher Salt; 2 tsp Black Pepper; 3 pcs Garlic; 2 tsp Juniper Berries; 2 pcs Bay Leaves; 4 pcs Cloves; 4 pcs Rye Bread; 80 g Mustard Pickles; 1 pcs Lemon; 2 tbsp Parsley

Silken air dried beef with rye bread, mustard pickles and a sharp Alpine finish.

Ingredients

600 g Beef Topside
18 g Kosher Salt
2 tsp Black Pepper
3 pcs Garlic
2 tsp Juniper Berries
2 pcs Bay Leaves
4 pcs Cloves
4 pcs Rye Bread
80 g Mustard Pickles
1 pcs Lemon
2 tbsp Parsley

Method

Pat {beef_topside} dry, then rub thoroughly with {kosher_salt}, {black_pepper}, {garlic}, {juniper_berries}, {bay_leaves}, and {cloves}. Pack tightly in a nonreactive dish, cover, and refrigerate until firm and deeply seasoned; this starts the cure that gives the meat its dense texture.
Keep the cured {beef_topside} refrigerated, turning it every day, until it feels noticeably firmer and aromatic. This steady cure draws out moisture and seasons the center evenly.
Wrap the cured {beef_topside} tightly and weight it in the refrigerator until compact and even in shape. Pressing gives the classic dense slice and helps moisture leave the meat.
Hang or rack the pressed {beef_topside} in a very cool, well ventilated space until dry to the touch, darkened, and concentrated in aroma. The slow air drying creates the signature Bündnerfleisch texture.
Slice the finished {beef_topside} as thinly as possible, then arrange with {rye_bread} and {mustard_pickles}. Cut {lemon} into wedges and scatter {parsley} over the board for a fresh final lift.