- Home
- Recipes
- Meat and poultry
- Bresaola
Bresaola
Save recipe
Makes about 600g bresaola
A little effort
Total time: 1 hr
+ curing + hanging
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Are you a fan of beefy bresaola? This simple recipe with juniper berries and thyme is super tender and packed with plenty of flavour. Serve as part of an antipasti board with a chilled glass of wine
Gluten free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
900g topside or silverside beef
trimmed of all fat and sinew (see notes below)
DRY CURE
-
100g sea salt flakes
-
100g brown sugar
-
5g black peppercorns
roughly ground
-
5g Prague powder No 2
(see notes below)
-
1 tsp juniper berries
crushed
-
4 sprigs, leaves only thyme
finely chopped
Nutrition: per serving
- kcal13
- fat0.6g
- saturates0.2g
- carbs0.2g
- sugars0.2g
- protein1.6g
- salt0.3g
Ad
Method
-
step 1
Precisely weigh out the dry cure ingredients using electric scales and combine in a bowl. Mix well and weigh the mixture again and put ½ aside in an airtight container for use in a week’s time.
-
step 2
Thoroughly rub the other ½ of the cure all over the surface of the beef. Put the meat into a freezer bag with all the cure mixture and seal. Put the bag into a large, lipped dish (to catch any leaking juices) and chill in the fridge for 1 week, turning the bag each day.
-
step 3
After a week, remove the beef from the freezer bag. Dry the meat with kitchen paper, then rub over the reserved cure mixture. Return the beef to a new, clean freezer bag, seal and put back in the fridge for another week, turning every day.
-
step 4
Remove the beef from the freezer bag, discard any liquid, and dry the joint using kitchen paper. Tie two pieces of butcher’s string along the length of the meat, then tie short tight butcher’s knots every 2cm-3cm along the joint. Wrap the joint in muslin, twisting each end like a cracker and tying with string to fix in place. Tie a loop of string at one end with which to hang the beef.
-
step 5
Weigh the wrapped-up beef and make a note of the weight. The bresaola will be ready when it loses 30% of its weight (our bresaola weighed 897g, so its target weight was 628g). Find a spot to hang the bresaola – somewhere cool, away from direct sunlight, not exposed to extremes of heat or cold. Weigh the bresaola every couple of days – ours took two weeks, losing 200g in the first week, and 120g in the second week.
-
step 6
When the target weight is reached, unwrap the muslin and cut off the string. The outside of the bresaola should look dark, dry and a little shrivelled. Using a sharp knife, cut the bresaola into wafer-thin slices to serve. Store the remaining bresaola in an airtight container in the fridge and eat within 1-2 weeks.
Good quality meat really makes a difference here – well marbled beef will result in a beautifully succulent bresaola. Prague powder No 2 is a curing salt – it helps preserve the colour of the cured meat and prevents spoilage. Buy it online at homecuring.co.uk and smokedust.co.uk. Feel free to experiment with different herbs and spices to flavour the bresaola – rosemary, cinnamon and nutmeg also work well.
Check out more of our easy Italian recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue