Bresaola Recipe

After the curing process remove meat from bag and rinse off cure under running water. 1 beef bung casing.

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Weigh your beef and write down this weight this is important and key in figuring out when your bresaola is done.

Bresaola recipe. Fresh mozzarella cheese arugula leaves freshly ground pepper and 4. Sliced thin it makes a superb antipasto when drizzled with a mixture of oil lemon juice and black pepper it great in a sandwich and is delicious just eaten out of hand. Mix the crushed cure ingredients with the salt and sodium nitrate.

Store the remaining bresaola in an airtight container in the fridge and eat within 1. Grind up all the cure ingredients from salt to juniper berries in a spice grinder until a fine powder is achieved. When the target weight is reached unwrap the muslin and cut off the string.

Cover it and leave it at room temperature. Start by trimming down your piece of beef. In this case I used beef bungs.

Transfer to UMAi Dry and place place on an open wire rack to dry in your refrigerator four to eight weeks or until 35-40 reduction in weight. Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure. Trim the meat of all silverskin and external fat.

Today we prepare the BRESAOLAThe recipe is supe. Bresaola is a cured and air-dried beef from Italy. Rub half the cure into the surface of the meat and seal it into a freezer bag.

Bresaola is salted and air-dried meat made from the tenderloin or fillet. Either scrape some white mould from a commercial salami or from one of your own and add a pinch of sugar and a couple of tablespoons of bottled water or any other drinkable water without chlorine or preservatives. The aim is to release the natural oils and not to make a fine powder.

Rub half of the cure mixture in to the eye of round making sure. This is one salume people worried about cholesterol and fat dont have to feel guilty about eating. After preparing the SALAMI spicy and not the DRY MEAT the PANCETTA the CAPICOLLO the SOPPRESSATA.

Bresaola and Parmesan parcels a quick and easy starter My Little Italian Kitchen. Bresaola with Arugula and Mozzarella Williams-Sonoma. But the total preparation time is several weeks because you have to air-dry the Bresaola.

After the bresaola was cased a toothpick was used to puncture any air holes that may have been evident and could harbor the growth of bad bacteria. Its taste is similar to the Swiss Bündnerfleisch. Bresaola Parmesan cheese olive oil lemon juice chives rocket leaves and 1 more.

The outside of the bresaola should look dark dry and a little shrivelled. So lets get to how it can be made at home. Bresaola is a regional Italian speciality of cured beef fillet from Lombardy.

The sodium nitrate is optional as it serves as a preservative to retain the red colour of the meat. Place the meat in the fridge and allow to marinate turning daily. Using a sharp knife cut the bresaola into wafer-thin slices to serve.

The bresaola will be dried in a casing. It has a very dark red color and is sliced thinly with olive oil lemon juice and black pepper. A raw beef fillet is cured in salt then air-dried for several months during which time it turns a deep red colour.

Remove all the fat and sinew from the outer parts dont try to do internal surgery just clean it up nicely all around. The preparation takes about 30 minutes. Place the meat in a small container and coat it with the salt cure mix.

I soak them in water before using them to allow them to stretch out before using them to case the bresaola. The Bresaola is often eaten as antipasti or. After a week take the meat out of the bag dry it.

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