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Bresaola Recipe With Cured, Pickled Vegetables
4
20 minutes
Ingredients
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
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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