Bundnerfleisch

Name: Bundnerfleisch
Yield: 4 servings
Cuisine: Swiss
Ingredients: 1kg beef, trimmed; Coarse salt; Juniper berries and black pepper

Bündnerfleisch/BUND-ner-flysh/

About this dish

Air-dried, thinly sliced beef, seasoned simply and cured over several months.

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Ingredients

🥩1kg beef, trimmed

🧂Coarse salt

🌰Juniper berries and black pepper

Method

Serves 4

Rub the beef generously with salt, juniper, and pepper.

Cure in a cool place for a couple of weeks, turning regularly.

Hang the cured beef to air-dry in a cool, dry place for several months.

Slice paper-thin to serve.

✓ What Makes it Authentic

Bündnerfleisch is a specialty of the Graubünden canton, valued for its intense flavor from long air-drying in the alpine climate.

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