In his new cookbook Cured, San Antonio chef Steve McHugh introduces a bold Italian flavor to the classic charcuterie board. “Bresaola is an Italian air-dried beef that typically would cure for a few days and then dry for months. My version is a bit faster than that. Never use previously frozen meat for cured meats, as they don’t take on the salt properly.”
recipe 
yields
Makes just under 2 pounds
2 pounds center-cut beef tenderloin or top round, trimmed of any connective tissue and fat
½ cup (124 grams) salt
2 rosemary sprigs, leaves stripped from stems and roughly chopped
2 bay leaves, crushed
¼ cup packed light brown sugar
1 garlic clove, crushed
1 tablespoon black peppercorns, cracked
Zest of 1 orange
1 tablespoon red pepper flakes
ingredients
steps
Note: Begin recipe a week before using.
- Slice beef in half lengthwise so that you have two pieces about 2 to 3 inches thick.
- Combine salt, rosemary, bay leaves, brown sugar, garlic, peppercorns, orange zest, and red pepper flakes in a mixing bowl. In a resealable plastic bag, combine beef and cure, turning beef several times, pressing seasonings into all sides, and making sure some of the cure is under the meat.
- Refrigerate for 4 days. Every day, move meat around in the bag, rubbing cure into all sides. You should notice that it is starting to pull moisture from the muscle—this is a good thing.
- Remove beef from cure and use clean or gloved hands to wipe off any cure sticking to the meat. Rinse beef and pat dry with a paper towel.
- Place beef on a racked sheet pan and return to fridge, uncovered, for 2 to 6 days longer to dry. The outside will harden, but the inside will stay smooth, and when you squeeze the bresaola, it should have a slight give to it—it should not be rock hard.
- Slice bresaola very thinly across the grain to serve. If not eating immediately, wrap tightly in plastic wrap and store in an airtight container for up to 2 weeks
Date Published: 07.22.25
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- Recipe by Steve McHugh
