European
Switzerland - Starters
Dried Grisons Meat Bündnerfleisch
Chef's Menu Description
The regal Graubünden delicacy: paper-thin shavings of authentic air-dried beef (Bündnerfleisch) cured with alpine herbs, fanned across a wooden board with pickled gherkins and fresh black pepper.
Ingredients
- • 150g authentic Swiss Bündnerfleisch PGI (thinly sliced by butcher)
- • 10 sweet-and-sour pickled cornichons
- • 10 Swiss pickled pearl onions (Silberzwiebeln)
- • Coarsely cracked black pepper from a mill
- • Crusty Swiss rye bread or Ruchbrot
Preparation Steps
1
Phase 1
Ensure the Bündnerfleisch is sliced translucent-thin. Carefully separate the paper-thin slices with fingers so they do not tear.
2
Phase 2
Drape and fan the ruby-red beef shavings across a chilled slate or wooden platter in elegant overlapping waves.
3
Phase 3
Cluster the crunchy cornichons and translucent pickled pearl onions around the corners of the board for acidity.
4
Phase 4
Grind fresh black pepper directly over the cured beef, serving with warm slices of crusty Swiss country bread.