Bresaola
4 servings
Prep: 10 mins
Chill/rest/proof: 2 hrs
Bresaola, north Italian air-dried beef, is a brilliant part of any antipasti offering. Making your own isn’t as scary as it sounds, and this wet cure could be your first step into charcuterie. The trick is to use good-quality meat and trim it of all excess fat and sinew. Ask your butcher to do this for you, but also request beautifully marbled meat to ensure a rich, succulent, dark, almost purple result. We just use thyme but you can experiment with different herbs and spices.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (5)
1.5 kg | whole topside beef — trimmed |
40 g | coarse salt |
60 g | brown sugar |
750 ml | red wine |
100 g | fresh thyme |
Tap for ingredients