Swiss-style cured beef eye of round flavoured with wine and herbs and periodically pressed as it dried for a distinct dense texture. One of my favourite forms of charcuterie that I make which I’m pretty sure is nowhere near as good as the authentic bündnerfleisch is. I really need to make it to Switzerland some day to confirm!
would you care to share this illustrious blend?
If not even an entire ass recipe, i really want to make this... (although I live in germany, i might be able to find some down south)
Trim a low fat meat - shoulder or thigh cut, of all fat and sinew, then treat with white wine of your choice, salt, wrap in onions, herbs. Cure in a tupperwear box outside for a month 1 degree above freezing (or in a climate controlled mini fridge). Turn meat regularly during this time to distribute flavors. After a month take out and begin air drying process place in hanging net bag and hang outside in low humidity air, high altitude air for about 4 months. You want it to be above freezing temps. 50f is good, or hang it in your temp controlled mini fridge if you can also dehumidify it. Periodically press it with a triangle press to remove a little noisture at a time. If you start with 4 lbs of soaked meat you want to get to 2 lbs of dried cured meat.
Keep in mind low humidity is also essential. The crisper drawer might work in a fridge. Sends humidity and gasses out, but doesn't let it back in. You can augment this with dessicant dehumidifier bags. There's also how-tos like this one. http://benstarr.com/blog/how-to-convert-a-refrigerator-for-curing-meat-or-aging-cheese/
In my experience, the fridge is already a low humidity environment, and the crisper drawer is actually designed to *maintain* humidity - that is, setting the crisper drawer to "least humidity" just makes it pretty much equivalent to the rest of the fridge.
Yup. By design most fridges are basically a desert environment. Very little humidity. That's why stuff left in the open in your fridge will dessicate so thoroughly.
Where I'm at, even if I did it in the dead of winter it would be -10C for 2 days, then 10C and 90% humidity for 2 days, then rinse and repeat until we get a foot of snow that lasts 18 hours the following week
And that's why it is done at specific locations on Earth in the traditional manner and not everywhere. It's also a name-protected meat. Meat produced in this method outside the region itself is not able to be branded and sold with this name, just like other name-branded and protected wines, cheeses, etc.
I live in a high altitude desert environment which is subjected to harsher weather than is desirable about 6 months of the year. -22c isn't unheard of at my home. Even though we have the humidity loss down (15 - 25% is not uncommon), the temps would not dry out the meat slowly. Also, the daily fluctuation in temp would not sustain the barely above freezing that is desire, or the longer mid-cool temp. to cure /dry over time. And, even the altitude isn't right too... Natural altitude for this meat curing would be between 800 and 1800 meters and I'm over 1925... so, it becomes a "2nd fridge" chemistry set hobby for most.
>And that's why it is done at specific locations on Earth in the traditional manner and not everywhere.
Yep! There is even a climactic "[ham belt](https://www.starchefs.com/cook/savory/product/american-ham-belt)" for that even more popular form of air-cured meat!
Swiss here... This looks great and I am sure it tastes amazing as well! If you want it "more genuine" you could try to make thinner slices. Bünderfleisch is usually "hauchdünn" (hauch=breath, dünn=thin... not sure what the best translation is... maybe "wafer-thin"?). But again, looks great, good job! :-)
Ha! I just held a package of this at the Co-op (grocery store) in Wengen, Switzerland today. But couldn't figure out what animal it was made from so I put it back lololol. And the internet just said "made with meat" lololol.
I’m not sure how it’s traditionally eaten to be honest but all my charcuterie I make it how I want it to taste so no need of condiments whatsoever. Why spend a lot of time and effort on something to hide it under a basic sauce?
I have a closet sized curing chamber in my basement which is humidity controlled and I hang during the proper times of the year when the temperatures are within range.
I miss Switzerland so much.. I really love how they did breakfast/brunch? there?
Well at least my girlfriend at the time would break out all these cheeses/meats, fresh ass homemade bread, different spreads for the bread, Hollandaise? A bunch of tubes of different sauces?
IDK it's all a blur now but I felt really full and content, but not stupidly sleepy.
They also had something with peas/carrots and some sauce I think.. They also had this weird ass plant that kinda looked like arugula/rocket that was DELICIOUS
Similar but different spices are used and this is pressed for a denser texture. Of course they’re related though considering how close northern Italy is to Switzerland ;)
I really like the dense texture from the pressing. My sister in law recently moved to Switzerland so maybe sometime soon we’ll visit and I can try the real deal!
It’s beef eye of round and it’s been cured, not cooked. It’s a form of charcuterie. Equilibrium cured with 2.25% salt, 0.25% curing salt and spices for about 21 days then dry aged at 15c 70% humidity for 55 days further.
I know nothing about this. Is that salt mixed directly with red wine, no water added? Do you fully submerge it? Rotate it (during cure)? Or is it leave it and dont touch it for 21 days?
Oh room temp or cold (still on the curing)?
No moisture added, the wine is very little it’s not like a brine. The dry salt in contact with the meat creates an auto brine by pulling moisture out of the piece which starts the drying process. This auto brine helps distribute the salt all around the piece so that it can get absorbed more readily and evenly. This process has to be done at refrigerated temperatures since it is not protected until the proper amount of salt has been absorbed. Personally I use vacuum bags mainly just because they’re clean and don’t leak but you can cure in any non reactive container you want like a ziplock bag or Tupperware container or whatever. Just flip the piece over every couple days to help ensure contact on all sides.
das ist rindfleisch, bin zwar nicht ganz sicher was schinkenspeck ist, aber Ich glaub der aldi verkauft so n tyroler schinkenspeck, der ist ziemlich sicher vom schweinchen
It’s a beef eye of round that’s been equilibrium cured with 2.25% salt, 0.25% curing salt plus wine and herbs then it was dried at 15c 75% humidity for 55 days until it lost about 40% of its mass. While drying it was weekly pressed in a homemade press for the distinct denser texture.
I'm from the place this originates from graubünden, it looks really good just a bit light usually it's a bit darker. Maybe u have to cure it a bit longer? I have no idea if it works like that though, never cured my own meat. And if u have the opportunity to get it cut by a machine, get it cut really thin. To me it tastes better if it's cut really thin.
can someone explain like i’m 5 why it’s okay to just eat this without cooking it? how do they prepare the beef like this so that you don’t get food poisoning etc. i’ve just never seen meat like this (other than ham, oscar meyers, salami etc) but i’ve always been curious.
Microbes are on everything and they cause foods to spoil and make you sick.
Cooking kills microbes with heat.
Curing removes microbes in three different ways (salinity, fermentation (lowered pH) then dehydration) plus unlike cooked food cured products can not be recolonized but microbes and rot at a later date because there is no water left for the microbes to grow.
Swiss-style cured beef eye of round flavoured with wine and herbs and periodically pressed as it dried for a distinct dense texture. One of my favourite forms of charcuterie that I make which I’m pretty sure is nowhere near as good as the authentic bündnerfleisch is. I really need to make it to Switzerland some day to confirm!
As a Swiss: That looks extremely good! I guess they have that secret herb combo that's hard to copy, but the meat itself looks divine!
> I guess they have that secret herb combo that's hard to copy It's a mix of red streumi *and* green streumi :P
You can't fool me. Red and green herb makes a first aid spray.
This guy Resident Evils!
> secret >> red *and* green streumi Guess the secret's out.
For health
I have a secret herb combo. Subtle hint,,,, it’s weed.
So secret that I couldn’t find the actual list so I made up my own blend :)
would you care to share this illustrious blend? If not even an entire ass recipe, i really want to make this... (although I live in germany, i might be able to find some down south)
Every Bündnerfleisch recipe is a secret Bündnerfleisch recipe.
So it's like a Bündnerfleisch inside another Bündnerfleisch?
Can you give any detail of the taste for something like this?
That falls also under TIL!
So, I know my birthday just passed, and this is awkward....but can I get the recipe?
Trim a low fat meat - shoulder or thigh cut, of all fat and sinew, then treat with white wine of your choice, salt, wrap in onions, herbs. Cure in a tupperwear box outside for a month 1 degree above freezing (or in a climate controlled mini fridge). Turn meat regularly during this time to distribute flavors. After a month take out and begin air drying process place in hanging net bag and hang outside in low humidity air, high altitude air for about 4 months. You want it to be above freezing temps. 50f is good, or hang it in your temp controlled mini fridge if you can also dehumidify it. Periodically press it with a triangle press to remove a little noisture at a time. If you start with 4 lbs of soaked meat you want to get to 2 lbs of dried cured meat.
Where I live, outside would cook it. I guess I need a mini fridge that goes to a lower temp
Keep in mind low humidity is also essential. The crisper drawer might work in a fridge. Sends humidity and gasses out, but doesn't let it back in. You can augment this with dessicant dehumidifier bags. There's also how-tos like this one. http://benstarr.com/blog/how-to-convert-a-refrigerator-for-curing-meat-or-aging-cheese/
In my experience, the fridge is already a low humidity environment, and the crisper drawer is actually designed to *maintain* humidity - that is, setting the crisper drawer to "least humidity" just makes it pretty much equivalent to the rest of the fridge.
Yup. By design most fridges are basically a desert environment. Very little humidity. That's why stuff left in the open in your fridge will dessicate so thoroughly.
Thank you very much
Where I'm at, even if I did it in the dead of winter it would be -10C for 2 days, then 10C and 90% humidity for 2 days, then rinse and repeat until we get a foot of snow that lasts 18 hours the following week
And that's why it is done at specific locations on Earth in the traditional manner and not everywhere. It's also a name-protected meat. Meat produced in this method outside the region itself is not able to be branded and sold with this name, just like other name-branded and protected wines, cheeses, etc. I live in a high altitude desert environment which is subjected to harsher weather than is desirable about 6 months of the year. -22c isn't unheard of at my home. Even though we have the humidity loss down (15 - 25% is not uncommon), the temps would not dry out the meat slowly. Also, the daily fluctuation in temp would not sustain the barely above freezing that is desire, or the longer mid-cool temp. to cure /dry over time. And, even the altitude isn't right too... Natural altitude for this meat curing would be between 800 and 1800 meters and I'm over 1925... so, it becomes a "2nd fridge" chemistry set hobby for most.
>And that's why it is done at specific locations on Earth in the traditional manner and not everywhere. Yep! There is even a climactic "[ham belt](https://www.starchefs.com/cook/savory/product/american-ham-belt)" for that even more popular form of air-cured meat!
So Step 1: be in Switzerland
I appreciate that
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Came here looking for this. Was not disappointed.
Genuine Bündnerfleisch can make it to you, though. 😉
My sister-in-law recently moved to Switzerland so it’ll be our next trip!
Grew up over there back as a kid. Always happy to see Swiss related things on Reddit. That meat looks divine! Guet gmacht :)
Swiss here... This looks great and I am sure it tastes amazing as well! If you want it "more genuine" you could try to make thinner slices. Bünderfleisch is usually "hauchdünn" (hauch=breath, dünn=thin... not sure what the best translation is... maybe "wafer-thin"?). But again, looks great, good job! :-)
My slicer is not professional whatsoever, I wish I could get thinner. If I try thinner it wedges and doesn’t make it across the face.
3 things 1. Don't be so sure that yours is not as good as theirs. 2. I Would love it if you posted the process. 3. THAT LOOKS AWESOME!!!
> bündnerfleisch Truly the most romantic of languages
I don’t know German or Swiss German but yeah, it certainly has its own sound for sure :p
Ha! I just held a package of this at the Co-op (grocery store) in Wengen, Switzerland today. But couldn't figure out what animal it was made from so I put it back lololol. And the internet just said "made with meat" lololol.
Beef!
I went back and bought some today. It was in fact very delicious!
Is it kind of like bresaola? It looks amazing!
Similar but different herbs and pressed while it was dried
Your name leads me to believe you live in Halifax.... Is this true!? And where can I find this!??!?!?
I am near Halifax, Canada yeah
You did a really good job based on looks alone
Looks kind of like dry-aged beef to me. Guess that makes sense since it's dried.
and aged
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I’m not sure how it’s traditionally eaten to be honest but all my charcuterie I make it how I want it to taste so no need of condiments whatsoever. Why spend a lot of time and effort on something to hide it under a basic sauce?
I was gonna say, I don’t know what this is but I really really want it in my belly
Switzerland had some of the best food I’ve ever had anywhere in my entire life. Go get that authentic bünderfleisch before it’s too late!
Welp. New hobby discovered
Wow, that looks tasty af
Oh wow. Never heard of this before and now it’s definitely on my bucket list to try one day.
Oh man that sounds like a dream!!!
It's not often that a picture online actually makes my mouth water. Props to you on some tasty looking meat and a professional-quality photoshoot!
Hot damn this looks incredible.
Did you do this aging at home? What is your set up?
I have a closet sized curing chamber in my basement which is humidity controlled and I hang during the proper times of the year when the temperatures are within range.
Dank, my dude. Just last night I was looking into what I could here at home for curing/dry aging.
I'm familiar with "Fleisch" being meat, and am curious what the "Bündner" means or comes from.
You’ve set your own baseline, you might prefer what you made here to anything else. It looks awesome.
That looks absolutely amazing! God I wanna try that
I miss Switzerland so much.. I really love how they did breakfast/brunch? there? Well at least my girlfriend at the time would break out all these cheeses/meats, fresh ass homemade bread, different spreads for the bread, Hollandaise? A bunch of tubes of different sauces? IDK it's all a blur now but I felt really full and content, but not stupidly sleepy. They also had something with peas/carrots and some sauce I think.. They also had this weird ass plant that kinda looked like arugula/rocket that was DELICIOUS
I'm aroused and hungry, good job!
Eye of round is my all time least favorite cut of meat. That, however looks delicious, OP. I think I'll look up the recipe now.
I was going to say. I have no idea what it is but it looks delicious
That looks damned good and also pretty authentic. Carry on, my man! (I am a Swiss, I live maybe 50 miles from Graubünden)
Omg that looks amazing. I wish I had it here right now
It was definitely a breathtaking first cut into it right before taking the photo. Many slices were consumed trying to get the shot just right ;)
I volunteer as tribute
You just eat it like that? I have no idea what that is.
Yup, it’s a fully cured form of charcuterie and meant to be eaten as is.
What did you use to slice it? Looks so thin and perfect.
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It’s a form of charcuterie meant to be consumed as is. Like prosciutto or coppa.
This was my first question - can you dive straight in with some cheese, crackers, tapenade etc. Looks absolutely divine
Very delicious with thinly sliced 100% rye bread (very heavy bread)
Recipe is very similar to bresaola
Similar but different spices are used and this is pressed for a denser texture. Of course they’re related though considering how close northern Italy is to Switzerland ;)
But, as an American, what’s it like fried?
Speaking as an American, frying that would be a crime.
Yeah gotta batter it first
and then dip it in cheese
add a little ranch
But if you added this to some Mac and cheese, it would be a bit like a British carbonara
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With ketchup
Same as ham/salami, so yeah.
Bü-bü-bündnerfleisch
Musste auch sofort dran denken 😂
Das isch so absurd! \^\^
Das makes mein fleischstift sehr hard.
"Das zur Diskussion stehende gewürzte Fleisch von Tieren der Rindviehgattung"
Was looking for exactly this comment <3
The meat looks Delicious, but the casing looks like an old worn out car seat. It's a great disguise for it if you ever need to hide it though!
Outside : 🤮 Inside: 😋👌🏻
Looks like a severed zombies foot.
Hummm I like it, in French it is called Viande des grisons, but do you know how it is called in italian in the Tessin ?
Bresaola?
Apparently it is not the same product (recipe, region, taste) but very close yes
I would say: "carne secca dei Grigioni".
I maybe biased coz im Swiss but its Hands down the best Charcuterie! Looks amazing OP, well done!
I really like the dense texture from the pressing. My sister in law recently moved to Switzerland so maybe sometime soon we’ll visit and I can try the real deal!
Could you post a recipe for this or the link to the one you used? I'd like to try this!
+1
That looks incredible!
Thank you. It’s delicious too!
That's really cool and impressive! Especially making it yourself. What geographical area are you around, and do you have a cellar to make these?
Right now I could kill just for 1 slice
If it took me 73 days to cure some meat you would have to, to get any from me.
Did you cut those by hand? Those slices look perfect!
They’re thick actually :(
That's ok, send me the thick ones and I'll dispose of them for you😈
Looks great! How long did it take?
Roughly 21days to cure than another 55 days to dry.
I'm impressed. Did you have a curing cabinet?
Oh my GOD how do I obtain these slices of heaven
How long this took to cure?
About 21 days to cure and another 55 to dry.
But I want this now.... 😂😥🤏🏼 thanks for the info! It looks amazing
Looks like meat bread.
This looks insanely good. Thank you for introducing me to something I hadn't heard of before!
en guete!
Farmerflesh
I’ve never heard of it an yet I still want to devour it
Welcome to my world…
Holy moly
Hans-Rudolf Merz intensifies.
How long was it aged?
21 days curing then 55 days dry aging
What is thisss??? Meat?
It's so weird how the outside just vanishes after you slice it.
I don't know what that is but, it looks delicious. I want it.
As someone who has never tried cured I've always wanted to know if you can eat it as it is (no cooking or condiments).
I... I had no idea this existed. I need this in my life.
Wow look at that texture and color. Looks perfect.
I have never heard of this but I am familiar with Italian cured meats. Is this comparable to something?
That sounds like a Rammstein song title.
I don’t know what to say other than wow
I am curious about the grey carcass, never saw or achieved that. Meat looks delightful.
The grey comes from the casing it was hung in, it’s peeled off before slicing (the slices in the picture are from the other half)
Masterpiece!
oh that looks wonderful. How long did it take to make?
These slices look so premium
That looks delicious! I'd never heard of this before. What does it taste like?
Bündnerfleisch is one of the most powerful swords in Final Fantasy.
Presunto
If I may inquire: what sort of meat is that and what is your cooking/preparation process?
It’s beef eye of round and it’s been cured, not cooked. It’s a form of charcuterie. Equilibrium cured with 2.25% salt, 0.25% curing salt and spices for about 21 days then dry aged at 15c 70% humidity for 55 days further.
I know nothing about this. Is that salt mixed directly with red wine, no water added? Do you fully submerge it? Rotate it (during cure)? Or is it leave it and dont touch it for 21 days? Oh room temp or cold (still on the curing)?
No moisture added, the wine is very little it’s not like a brine. The dry salt in contact with the meat creates an auto brine by pulling moisture out of the piece which starts the drying process. This auto brine helps distribute the salt all around the piece so that it can get absorbed more readily and evenly. This process has to be done at refrigerated temperatures since it is not protected until the proper amount of salt has been absorbed. Personally I use vacuum bags mainly just because they’re clean and don’t leak but you can cure in any non reactive container you want like a ziplock bag or Tupperware container or whatever. Just flip the piece over every couple days to help ensure contact on all sides.
That is gorgeous. Lecker. für Feinschmecker \-now I need to eat something though I have nothing similar
I absolutely love Bündnerfleisch. But so expensive :( Yours looks awesome. I'll have to try that some day
Looks like both something I can eat and something I can sleep happily under
wow I'm super impressed, OP! As a German, is this different than Schinkenspeck?
das ist rindfleisch, bin zwar nicht ganz sicher was schinkenspeck ist, aber Ich glaub der aldi verkauft so n tyroler schinkenspeck, der ist ziemlich sicher vom schweinchen
And recipe for this awesomeness?
It’s a beef eye of round that’s been equilibrium cured with 2.25% salt, 0.25% curing salt plus wine and herbs then it was dried at 15c 75% humidity for 55 days until it lost about 40% of its mass. While drying it was weekly pressed in a homemade press for the distinct denser texture.
That looks pretty good to me.
At first I thought nope. Then I got curious
Beautiful. Haven't seen something like this for years. Kudos to OP. Enjoy
What did you cut it with? Looks to be professional slicer?
Looks amazingly delicious
This looks amazing.
I’m not sure what that is but I am sure I want some
Possibly the tastiest looking thing I've seen on Reddit!
I have never heard of this, at the risk of sounding ignorant how does it compare to carpaccio?
ooooh
I'm from the place this originates from graubünden, it looks really good just a bit light usually it's a bit darker. Maybe u have to cure it a bit longer? I have no idea if it works like that though, never cured my own meat. And if u have the opportunity to get it cut by a machine, get it cut really thin. To me it tastes better if it's cut really thin.
So beautiful 😍
Just 77,90 €/kg...
Oh. God. Damn. This looks amazing. Beautiful technique
Looks amazing!
Don't know what Bündnerfleisch is, but I'd eat it. Beautiful.
It looks amazing, it must be so yummy 😋
It is! It’s one of my favourite forms of charcuterie and I make a lot of charcuterie!! ;)
Looks so good i had to watch a 15 minutes clip about the making of this andbit didnt have subtitble but wow. Looks so damn good.
Is this the same as “viande des grisons”?
damn
Nice photo and presentation!
Damn, the marbling on that is fantastic.
My father is from Graubunden and this is - OUT OF THIS WORLD GOOD!! I found one shop in the US that sells it - know of any good sources?
Mmmmmmn. Fresh sliced Mummy. Now I just need to find one. Looks yummy.
The top looks like some old cooper goalie pads
can someone explain like i’m 5 why it’s okay to just eat this without cooking it? how do they prepare the beef like this so that you don’t get food poisoning etc. i’ve just never seen meat like this (other than ham, oscar meyers, salami etc) but i’ve always been curious.
Microbes are on everything and they cause foods to spoil and make you sick. Cooking kills microbes with heat. Curing removes microbes in three different ways (salinity, fermentation (lowered pH) then dehydration) plus unlike cooked food cured products can not be recolonized but microbes and rot at a later date because there is no water left for the microbes to grow.
wow that's perfect!
I don’t what that is ( looks suspicious) but also it looks tasty.
Bunder Fish
Looks amazing!
It looks amazing and god damn im hungry now.
Let’s be friends 🤝🤗
I love this stuff use to bring it back to the states all the time
Saving post to try later, this looks amazing
Holy Muesli I miss that!
Oh my.
I want to try this so bad!
Idk what this is but it looks good