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

  • Main
  • medium
  • 4
  • 20 minutes, plus 7 weeks brining

PT20M

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Ingredients

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Imperial

Bresaola

Pickled vegetables

To plate

  • lemon oil
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
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