Bresaola is air-dried, salted beef that has been aged for up to three months until it becomes hard and turns dark red. You'll need a bucket and 3 metres of muslin cloth for this recipe.
- 1 kg topside beef, excess fat trimmed
- 7 juniper berries
- 2 bay leaves
- 3 garlic cloves
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 2 tbsp olive oil
- 3 litres red wine (can be good cooking wine, such as claret)
- 4 tbsp sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 weeks
Hanging time 2 weeks
Makes 1 kg
Cut the beef into long strips of about 8â€“10 cm, to form a long rectangular shape. In a metal bowl, combine the juniper berries, bay leaves, garlic, thyme, rosemary and olive oil.
Place the beef into the bowl and rub the mixture all over. Place the beef and remaining mixture in a bucket. Cover with red wine and place a plate over the top to submerge the beef completely. (The oil will float to the top and act as a seal.) Refrigerate for 2 weeks.
Take the beef out and rub the sea salt all over it. Wrap the beef in muslin and tie with string. Hang the beef in a cool, well-ventilated area for about 2 weeks at 14Â°C. (If you live in a hotter climate, put the beef in a fridge and allow a little longer for the curing process â€“ up to 4 weeks.)
Unwrap the bresaola and thinly slice. Serve with good-quality olive oil.