Bresaola
Appetizers • Italian
Description
For bresaola, the inner part of the leg is traditionally used, and it is essential to carefully trim away any sinews and membranes to ensure a richer flavor. The author of this recipe is Chef John Smith from a popular American restaurant.
Ingredients
- Beef 0 lbs
- Coarse Salt 20 oz
- Ground Black Pepper 0 oz
Step-by-Step Guide
Step 1
Thoroughly trim the meat of any sinews, fat, and membranes, and pat it dry with a towel. Place it in a ceramic or glass dish, sprinkle with salt, and let it sit in the refrigerator for 10 hours.
Step 2
After rinsing the meat under running water, pat it dry with a paper towel. Coat it in crushed pepper, and if desired, you can add spices such as ground cinnamon or nutmeg. The prepared meat should be air-dried in a well-ventilated area at a temperature of 40°F or in a special chamber for four to six months.
Step 3
The finished bresaola can be served with a drizzle of olive oil, or without it.
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