Bresaola

Name: Bresaola
Cuisine: Italy
Ingredients: 4 kg/9 lb topside beef (after trimming); 3 cloves garlic, crushed; 24 cloves; 12 dried chillies; 40 black peppercorns; 750 g/1¾ lb coarse sea salt; enough red and white wine to cover the joint (equal amounts); 12 bay leaves; a large bunch of rosemary; 4 strips orange peel; fresh roughly ground black pepper; extra-virgin olive oil; chopped chives

Preparation info

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

We learned this recipe from a restaurant called Piperno in the Jewish quarter in Rome. The owner very kindly gave us the recipe and demonstrated the method.

Ingredients

4 kg/9 lb topside beef (after trimming)
extra-virgin olive oil
fresh roughly ground black pepper

Europe
Italy
Marche
Preserve
Spicy
Mediterranean
Gluten-free

Method

Trim the joint of beef, removing fat and sinews.

Put all the ingredients for the marinade in a large bowl, add the meat, cover and leave for 1 week in a cool place or until the meat feels firm.

Hang the meat in a dry, airy place for another week until it feels firm enough to be sliced thinly. It will feel solid, no give at all as you press with your fingers. Rub the joint with o