Bresaola, gamble down farm short horn home cured, pickled vegetables

  • medium
  • 4
  • 20 minutes
Not yet rated

Bresaola is beef that's traditionally cured for months to achieve its trademark taste and texture. In his bresaola recipe, Luke Holder reduces the preparation time drastically, without compromising on flavour. You will still need to begin 7 weeks in advance so make sure you plan ahead.

First published in 2015

Ingredients

Metric

Imperial

Bresaola

Pickled vegetables

To plate

  • lemon oil

Method

1
For the beef, mix together all the brine ingredients in a large non-reactive container. Add the leg meat and soak in the wet brine in the fridge for 10 days
2
Remove the meat from the brine, pat dry and wrap in muslin cloth. Leave to hang for 6 weeks in a cool dark environment with good air circulation, ideally a fridge or loft
3
For the pickled vegetables, bring all the ingredients, except for the carrots and artichoke, to the boil. Place the vegetables in a suitable container and cover with the hot pickling liquid
4
Serve the beef by slicing very thinly and serve with a selection of pickled vegetables dressed with lemon oil
  • lemon oil
First published in 2015

Luke Holder, chef director at Hartnett Holder & Co at Lime Wood, a five-star hotel in Hampshire, is a man well versed in provenance. He champions local, sustainable produce, creating cuisine that is simultaneously rustic and sumptuous.

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