One of the best ways to get into curing meats is to do a home made bresaola, air-cured of some sort of red meat. Thinly sliced, it is a magnificent piece of art, deep red color &, the aromatic smell of spices. Bresaola is the easiest air cued meat project you can make, other than bacon or salami. It’s is nothing more than lean meat, salted and air-dried.
One of the main secrets is the kind and the quality of the Beef meat. The meat should be lean part ( muscle ) with no fat .Remember that curing process is matter of patience. The more patient you are , the delicious , rich taste your Bresaola will be.
Lets start with the ingredients :
- 1 kg beef, should be lean meat ( fats if found, should be trimmed with very sharp knife)
- 2 bay leaves
- 3 garlic cloves
- Fresh Parsley
- 1 tsp black pepper
- 3 tsp olive oil
- 3 liters red wine ( Dry wine , works perfect )
- 4 tsp Himalayan salt
Step by Step:
Bring an empty bowl ( cleaned very well ) and put in it black pepper, fresh parsley , garlic , bay leaves. After that, put the beef inside the bowl and pour red wine till covers all the beef. If you noticed that that meat is going up , so you can place small plate or any weight , just to make sure that the beef is covered in wine. Remember , we do not want the air to penetrate to the meat and that’s we will use 2 tsp of olive oil , just to make sure no air going inside. Once we add the oil , we can cover the bow and place it in dark & in room temperature place for 2 weeks.
I did picture how it looked after 14 days. Dont follow about the white color on the meat. This is a good bacteria that cure the meat and this is a very good sign that our Bresaola is ready to b e served.
Hope you try it and hope you try it. It tastes so delicious . Once you cut it , you will feel the smell of all the flavors inside the meat. Outstanding masterpiece !
Write to us about your final product. How it tasted . We would be very happy to answer any of your questions.