Sophisticated and the perfect accompaniment.
A gourmet’s dream.
It’s Saturday evening. The lawn has been mown, the vegetable garden has been weeded and the plants have been watered. A small platter of Bündnerfleisch is served before dinner. Thinly sliced pieces are enhanced with a pinch of black pepper and served with fresh rye bread and a glass of red wine to start with.
Anything that tastes good in summer should also tickle your taste buds in winter. After a snowshoe tour, a rapid descent or a walk over snow-capped hills. As an accompaniment to fondue or raclette.
Some other things we can recommend: a Bündnerfleisch carpaccio with olive oil and grated Parmesan. And when cut into thin strips or diced finely, it adds delicious flavour to numerous Grisons dishes. For instance, stuffed Grisons style breast of veal, Pizokel or Grisons barley soup.
We have noted down the recipes for you.
Cool and dry.
How the Grisons speciality is stored.
Whole Bündnerfleisch is covered in a towel or wrapped in wax paper and stored in a cool, dry place in the refrigerator or basement. This enables it to be kept for several months. If packaged in a protective atmosphere and stored at a temperature of between ten and twelve degrees Celsius, it will keep for up to ten weeks, and if it is vacuum-packed for up to six months. On the other hand, Bündnerfleisch which is freshly cut into thin slices by a specialist retailer should be eaten on the same day, because that is when it looks most tempting. You can of course also serve the meat one or two days later, but by then it will have turned a dark colour after having come into contact with oxygen. However, this oxidation will not affect the flavour.
No matter how you store the speciality air-dried beef, take it out of the refrigerator and open the packaging at least five minutes – ideally an hour – before you intend to eat it. For the delicacy will only develop its full flavour at room temperature.