Bresaola

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

Method:

Place the beef in a deep tray.

Use a wooden spoon to mix the salt and sugar together in a bowl. Use this as a rub to smother the meat, covering it on all sides.

Cover with clingwrap and place in the fridge for 2 hours. This will draw out any moisture in the beef.

Lift the beef out of the leeched-out liquid and pat dry with paper towel.

Discard the liquid from the tray and return the beef to the tray. Add the red wine, ensuring that the meat is covered.

Return the tray to the fridge, covered with clingwrap, and marinate overnight.

The next day, lift the beef out of the liquid (the meat should have a deep-red colour from curing in the wine) and hang it in a biltong box, if you have one, or a store cupboard with a fan.

Allow the meat to hang and cure for at least three to four days, but it can also keep for up to two weeks.

Serving suggestion

Best sliced super-thin and served as it comes. You could also add a little olive oil and lemon juice.

Recipe extract from Vergelegen’s latest recipe book: A Cape Table. A Cape Table was produced by Quivertree Publications, with words by Clare O’Donoghue, photographs by Craig Fraser, creative director Libby Doyle, food styling by Anke Roux, and illustrations by Chris Lochner.