wittdog
Master Chef
Bresaola
Servings: 30
Yield: 2 pounds
Notes: This air dried beef is common in the mountainous regions of northern Italy. A very lean, intensely flavored preparation, it's usually sliced paper thin and drizzled with olive oil and lemon juice. You might also serve it with shaved Parmigiano-Reggiano, some greens, and thin slices of toasted baguette.
Recipe from Charcuterie
2 tablespoons kosher salt
2 tablespoons sugar
3/4 teaspoon insta cure 2
1 1/2 teaspoons fresh ground black pepper
1 tablespoon fresh chopped rosemary, chopped
1 teaspoon fresh thyme
5 berries juniper berries, crushed
3 pounds eye of round, no more then 3 in diam trimmed of fat sinew and silver skin
1. Combine all the spice cure ingredients in a spice or coffee grinder and grind to a fine powder.
2. Rub half the spice cure all over the meat, rubbing it in well. Place in a 2 gallon Ziploc bag or a non reactive container and refrigerate for 7 days, turning it every couple of days
3. Remove the beef from the liquid (discard it) and rub in the remaining spice cure Return to fridge for 7 more days
4. Rinse the beef thoroughly under cold water to remove any remaining spices and pat dry with paper towels. Set on a rack on a backing sheet uncovered at room temp for 2-3 hrs
5. Tie the beef with butchers twine. Hand the meat (ideally at 60F with 60-40% Humidity) for about 3 weeks. The meat should feel firm on the outside and silky smooth when sliced.
I’m going to rub this up and start curing it today….pics to come.
Servings: 30
Yield: 2 pounds
Notes: This air dried beef is common in the mountainous regions of northern Italy. A very lean, intensely flavored preparation, it's usually sliced paper thin and drizzled with olive oil and lemon juice. You might also serve it with shaved Parmigiano-Reggiano, some greens, and thin slices of toasted baguette.
Recipe from Charcuterie
2 tablespoons kosher salt
2 tablespoons sugar
3/4 teaspoon insta cure 2
1 1/2 teaspoons fresh ground black pepper
1 tablespoon fresh chopped rosemary, chopped
1 teaspoon fresh thyme
5 berries juniper berries, crushed
3 pounds eye of round, no more then 3 in diam trimmed of fat sinew and silver skin
1. Combine all the spice cure ingredients in a spice or coffee grinder and grind to a fine powder.
2. Rub half the spice cure all over the meat, rubbing it in well. Place in a 2 gallon Ziploc bag or a non reactive container and refrigerate for 7 days, turning it every couple of days
3. Remove the beef from the liquid (discard it) and rub in the remaining spice cure Return to fridge for 7 more days
4. Rinse the beef thoroughly under cold water to remove any remaining spices and pat dry with paper towels. Set on a rack on a backing sheet uncovered at room temp for 2-3 hrs
5. Tie the beef with butchers twine. Hand the meat (ideally at 60F with 60-40% Humidity) for about 3 weeks. The meat should feel firm on the outside and silky smooth when sliced.
I’m going to rub this up and start curing it today….pics to come.
