Ищу полный текст рецепта в проекте — пока вижу только название «Брезаола».
Description
It works for both special occasions and everyday meals. Making bresaola at home is quite easy. Finished bresaola has a spicy, slightly sweet meat flavor with a light note of wine. It is tender, soft, and incredibly delicious. Bresaola keeps for a very long time. It is magnificent thinly sliced and works excellently in salads. Italians serve bresaola with arugula, drizzle it with olive oil and freshly ground black pepper, and garnish it with thin slices of Parmesan, but you can simply serve thinly sliced bresaola. I want to share the recipe with you. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients. Take the beef as one large piece, without sinew, at least 1 kg.
- 2
Step 2
Grind the spices in a mortar.
- 3
Step 3
Add the garlic to the spices by pressing it through a garlic press, add salt. Mix well.
- 4
Step 4
Take a deep container in which the bresaola will be marinated. Wash it, pat dry with a paper towel, and place the meat in it. Generously coat the meat with spices on all sides.
- 5
Step 5
Pour in the wine. The wine must be natural, not powdered!
- 6
Step 6
Turn the meat over. Add butter and cover with a lid. Place in a cool spot for 12 days.
- 7
Step 7
During this period, turn the meat over several times. This is what it will look like at the end.
- 8
Step 8
After 12 days, remove the meat. Strain the wine; leave the spices.
- 9
Step 9
Place the spices on the meat.
- 10
Step 10
Take a large piece of cheesecloth.
- 11
Step 11
Tightly wrap the meat in cheesecloth. Tie it off.
- 12
Step 12
Hang it above the stove, or on a glazed balcony; you can also hang it in the refrigerator (but it will take longer to dry). At first, place a container under the bresaola, as liquid will drip from the meat.
- 13
Step 13
The meat should dry for 20–25 days. Try it, feel it—the bresaola should be firm on the outside but soft on the inside. In a cool place, the bresaola will take 40 days to dry.
- 14
Step 14
If you see a white coating on the meat, that means everything is going exactly as it should! That's mold! But the mold isn't dangerous—it's beneficial. This is noble mold. It is very often deliberately inoculated onto the product. Mold is a sign of high quality and naturalness of the product. You can rub the meat with oil or vinegar if it bothers you.
- 15
Step 15
From a 1500 g piece of beef, 800 g of bresaola was obtained.
- 16
Step 16
Slice the bresaola into thin slices. It is good both on its own and as an addition to salads.