Carne Salada e Fasoi
A classic Trentino dish of lean beef dry-cured with juniper and spices, briefly seared and served alongside warm, olive oil-dressed borlotti beans.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Cast iron skillet or heavy frying pan
- •Saucepan
- •Non-reactive glass or ceramic dish
- •Sharp carving knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 20 g
- carbs
- 28 g
- fibre
- 8 g
- protein
- 46 g
- calories
- 480 kcal
Instructions
- 1
Mix the coarse salt, crushed juniper, cracked pepper, garlic, rosemary, and crumbled bay leaves together.
- 2
Rub the spice cure thoroughly into every surface of the beef topside.
- 3
Place the beef into a non-reactive dish, cover tightly, and weigh it down with a heavy can.
- 4
Refrigerate for 3 to 5 days, turning the meat in its extracted juices once every 24 hours.
- 5
Rinse the cured beef under cold water to remove excess surface salt, then pat completely dry.
- 6
Slice the meat across the grain into rounds roughly 3 millimetres thick.
- 7
Gently cook the diced onion in one tablespoon of olive oil in a saucepan until sweet and soft.
- 8
Toss the borlotti beans into the pan with a splash of water and simmer for 5 minutes.
- 9
Season the beans with salt, pepper, vinegar, and a generous pour of olive oil, then keep warm.
- 10
Heat a heavy skillet over high heat with a light film of olive oil until smoking hot.
- 11
Sear the meat slices for 30 seconds per side until lightly browned on the outside but still pink inside.
- 12
Transfer the seared beef immediately to warm plates alongside a generous spoonful of warm beans.
Chef's tips
Do not overcook the meat in the pan; it needs only seconds on high heat to remain tender and juicy. For safe home curing, keep the meat consistently below 4°C in the refrigerator. If you prefer, freshly cured carne salada can also be sliced paper-thin and eaten raw as a carpaccio with olive oil.
Ingredient substitutions
- beef topside or rump → store-bought authentic Trentino carne salada to skip the curing step
- cooked borlotti beans → cannellini beans, although borlotti provide the traditional nutty flavour
- Garda extra virgin olive oil → any mild, delicate extra virgin olive oil
Storage
Store leftover sliced cured meat tightly wrapped in the refrigerator for up to 3 days, and cooked beans separately in an airtight container for up to 3 days.
Reheating
Reheat beans gently in a small saucepan over low heat; the meat is best eaten immediately after its initial flash-sear and should not be reheated.
Common mistakes to avoid
- •Searing the beef for too long, which turns the delicate cured meat tough and leathery.
- •Skipping the rinsing and drying step after curing, which makes the dish overly salty.
- •Serving the beans cold rather than gently warmed through.
Serving suggestions
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