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Bresaola, gamble down farm short horn home cured, pickled vegetables
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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
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Ingredients
Metric
Imperial
Bresaola
- 1.5l red wine
- 20ml of glucose
- 25g of honey
- 2 star anise
- 10g of black peppercorns
- 30g of salt
- 15g of pink salt
- 30g of dark brown sugar
- 1 lemon, zested
- 1 orange, zested
- 5 juniper berries
- 2.5kg top round cut beef leg meat
Pickled vegetables
- 200g of baby carrots
- 2 shallots
- 1 globe artichoke
- 5 radishes
- 250ml of white wine vinegar
- 100g of sugar
- 4 star anise
- 2 bay leaves
- 1 sprig of fresh thyme
- 1 pinch of pink peppercorns
To plate
- lemon oil
SAVE RECIPE
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
- 1.5l red wine
- 20ml of glucose
- 25g of honey
- 2 star anise
- 10g of black peppercorns
- 30g of salt
- 15g of pink salt
- 30g of dark brown sugar
- 1 lemon
- 1 orange
- 5 juniper berries
- 2.5kg top round cut beef leg meat
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
- 200g of baby carrots
- 2 shallots
- 1 globe artichoke
- 5 radishes
- 250ml of white wine vinegar
- 100g of sugar
- 4 star anise
- 2 bay leaves
- 1 pinch of pink peppercorns
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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