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Bündnerfleisch
Bündnerfleisch: Graubünden air-dried beef sliced paper-thin with bread and pickles
Bündnerfleisch is the lean beef of Graubünden, salted with mountain herbs, pressed into its square shape and air-dried for months in the cold, dry mountain air around Davos and the Engadine, until it is deep red, tender and intensely savoury. It is sliced paper-thin and served on a wooden board with rye bread, butter, gherkins and pickled onions, often with a glass of something on a mountain terrace. It needs the mountain climate and is bought ready-made, not made at home. As a raw cured meat, it is not for pregnant women, young children or anyone with a weakened immune system. A common mistake is slicing it thick, which makes it chewy. Chef's tip: slice it as thin as paper and leave it for 10 minutes at room temperature before serving, so the flavour opens up.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the platter
- 8 slices rye bread
- 1 ⅜ oz butter
- 8 gherkins
- 1 pinch black pepper
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Method
0/3 doneStep 1: Take 7 oz Bündnerfleisch (air-dried beef) out of the fridge 10 minutes before serving.
10 minStep 2: Slice it paper-thin with a very sharp knife or slicer. Common mistake: thick slices; chewy meat.
Step 3: Fan the slices on a board, grind over 1 pinch black pepper and serve with 8 slices rye bread, 1 ⅜ oz butter, 8 gherkins and 16 pickled silverskin onions.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 24 g
- Carbs
- 22 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bündnerfleisch take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of pickled silverskin onions?
- 2 shallots per onion.
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