Bündnerfleisch

Step by stepInstructions

1. Combine the salt, peppercorns, juniper, garlic, bay, and coriander; rub the mixture all over the beef.
2. Place the beef in a dish, pour the wine over, cover, and cure in the refrigerator for 5 days, turning daily.
3. Wipe the meat dry, wrap it loosely in cheesecloth, and hang it in a cool, airy place (45–55°F) for 2–3 weeks, until firm and dried throughout.
4. Slice paper-thin against the grain with a very sharp knife or meat slicer and serve with dark bread and cornichons.