Name: Home-cured Beef (Bresaola) with Baby Leeks
Yield: About a Dozen Main – Course Servings
Cuisine: Italy
Ingredients: salt and freshly ground black pepper; 8 oz (225 g) carrots, sliced; 4 oz (100 g) brown sugar; ½ bottle red wine; 5 fl oz (150 ml) good olive oil; 1 sprig fresh thyme; 3 lb (1.3 kg) small leeks olive oil; 1 × 4 lb (1.8 kg) piece of beef topside; 1 egg yolk; ¼ oz (7.5 g) saltpetre; 1 cinnamon stick; 2 tablespoons sherry vinegar; 1 tablespoon Dijon mustard; 1 tablespoon juniper berries, crushed; 1 tablespoon black peppercorns, crushed; 1 lb (450 g) salt; 6 chillies

Preparation info

About
a Dozen
Main – Course Servings

Difficulty
Complex

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

This Italian dish is similar to eastern Switzerland’s Bunderfleisch. Lean joints like topside or rump work best. The basis of the recipe was given to me by Franco Taruschio who makes it particularly well in his Welsh restaurant, The Walnut Tree, at Llandewi Skirrid, near Abergavenny.

There is no point in making two or three portions of bresaola at a time. Make plenty; it keeps for ages, hanging, or, once trimmed, in the fridge – treat it like salami or Parma ham. The m