When I first set eyes on this latest painting from the wonderful Bonnie Lalley, I was immediately reminded that I had not made any of my own bresaola for over two years! Not good. The time is ripe for making another – thank you for the prompt, Bonnie! Lemon and beef are such an Italian pairing – they squidge a shot or two of lemon over their carpaccio and their bresaola at will. And basil and lemon are seemingly ever present in any mediterranean kitchen – as essential for summer cooking as a bucket and spade are for a trip to the beach!
Bresaola is an air dried beef, aged traditionally for two to three months. I always use topside – it is possibly the best thing for this cut I reckon. You could use silverside too if you cannot get hold of a piece of topside.
The word Bresaola (formerly Brazaola, Brisaola or Bresavola) has uncertain origins.
Its etymology can be found in words like “brasa” (embers) or “brisa“: “brasa” were braziers used to dry air in the rooms used for seasoning process while the second one, brisa, is a dialect word for “salting”. It comes from a valley called Valtellina in the Northern Italian Alps in the Lombardy region. There are of course similar products around the world – chipped beef in the States, cecina in Spain, dendeng from Indonesia and brési from France.
Bresaola can be traced back to the 14th century in Italy and like so many cured meats, it was mostly farmers and their families who ate it – it was very much a way of simply preserving meat and it only escaped from Italy in the 19th century, first being exported to Switzerland, just across the border. It seems to be available in lots of places now, though I assure you, supermarket bresaola is nothing compared to those you can buy in Italy – or off a deli counter here in the UK. or indeed to your own home made version!
It is served mostly as an antipasti – or with salads – and is often seen added at the last moment to the magnificent pizzas they serve in the Piazza Navona in Rome, with large curly shavings of parmesan and a handful of fresh green glimmering rocket, drizzled with olive oil and lemon juice.
(Now my mouth is watering-enough)
Right, my home cured bresaola is based on Hugh Fearnley-Whittingstall’s version from his magnificent tome simply entitled, ‘Meat‘.
You will need the following:
3-4kg joint of topside beef
Then for the marinade:
1kg sea salt
12 sprigs of rosemary
20 cloves
4 garlic cloves, peeled and crushed
1 tbsp black peppercorns
2 tsps of dried chilli flakes
5 strips of orange zest and 5 of lemon
1 bottle of a decent red wine
Mix together all the ingredients in a non metallic container that will hold the joint comfortably – indeed snugly. Add the meat and turn over to coat it well. Cover and leave in a cool place – a fridge will do if you have one large enough – otherwise an out house is fine. It needs to stay there for 5 days – but twice a day turn the joint over. After 5 days, remove the joint and pat dry with a clean tea towel. Wrap it in a double layer of muslin cloth, tie up with string and hang it in a dry but cool and draughty area, such as an outbuilding or covered porch. Let it hang for at least 10 days. 15 would be even better. You will feel that it has become hard to the touch. Wonderful!
Trim before serving. Take away the outer 5mm from the bit you are going to slice. Slice very thinly across the grain of the meat. It will be browner on the outside than the centre – that is as it should be. It can be hung in a cool place for a month and used as and when you need it. If the weather gets too warm you could pop it in the fridge. Always keep it wrapped in the muslin. Never cling film! It needs to breathe. That is why the stuff you buy from the supermarket in clear air tight plastic trays needs to be opened at least an hour before you serve it.
I made my first home cured bresaola one with my daughter, Hannah, and she loved the whole process. It is a great thing to do – fun indeed for all the family! And richly rewarding!
Ciao!
What a great & neat idea! I will make this recipe for sure! Waw even! xxx
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Thank you!
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You are welcome! x
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What a beauty! If only we could grab a slice via photo! 🙂
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I must make this right now! I absolutely love bresaola but have not read up on how to make it thus far in my culinary adventures . . . . I just hope my butcher will know what a joint of topside of beef is . . . if not I will need to go to my specialty butcher who is across town. Man does this look and sound delicious! Years ago I found a recipe from Judy Rodgers of Zuni Cafe in SF (she recently passed away) for a salad using bresaola and peaches and I believe almonds. Oh my gosh I love that salad!!!!! Thank you for posting!
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Wow – what a salad that sounds! So glad you are going to give it a go! I think in the US topside is called top round…try that anyway. Let me know how it all turns out!!
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thank you!
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I’ve always wanted to try this Keith but was never quite sure how to go about it…now I do! Thanks for sharing your process – great post!
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That’s great news! Thank you! I hope you give it a go!
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Reblogged this on Bonnie Lalley artist illustrator writer and commented:
A new and inspiring recipe from Chef Bradbury illustrated by Bonnie Lalley!
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My mouth is watering!
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Wait til you taste some! Thanks for dropping by!
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I just purchased an electric slicer so it would be really cool to make this delicacy! How cool does it have to be to hang the meat after the 10 days?
As FYI, an “outhouse” in North America is an outdoor W/C!
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That’s funny! An outhouse here is a kind of utility room – maybe and a washing machine or a dryer or a place to jeep wood for the fire. I’d reckon no more than 10’c temp wise.An electric slicer would be ideal!
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During our morning walk, I talked about possibly trying this recipe but sadly I don’t think I’ve anywhere appropriate for aging it. Even though our home was built in 1928, we don’t have a cold cellar.
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You could hang it in any hall way or room that is not heated – maybe one where you could leave the window open.
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Does it make the house smell like meat?
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No! Absolutely not! No smell at all!
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I worked in a restaurant that made this from venison. The lemon married beautifully with the strongly flavored game. I can almost smell Ms. Lalley’s lemon! Very nice.
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Yes, I’ve had venison done this way too – wonderful.
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I’ve never had braesola, but the blend of flavors sounds very appealing and Bonnie’s painting is a perfect accompaniment.
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So true, Margie. Bonnie is a fine artist and very inspiring for my writing. Thank you for dropping by and if you ever get the chance – try the bresaola.
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Reblogged this on From Alfredo's With Love and commented:
Time I was making some more of this! I adore this recipe!!1
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This looks so good. I love all of the flavors included. What would we do without charcuterie?!!!
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