Bresaola
5 servings
20 minutes
For bresaola, traditionally the tenderloin from the inside of the leg is used, and it must be cleaned of veins and films very carefully, so that the taste is more intense. The author of this recipe is the chef of the Olivetta restaurant Dmitry Zotov.
1
Thoroughly clean the meat from tendons, fat, and membranes, and pat it dry with a towel. Place it in a ceramic or glass dish, sprinkle with salt, and leave it in the refrigerator for 10 hours.
- Beef: 1 kg
- Coarse salt: 500 g
2
After rinsing the meat under running water, pat it dry with a napkin. Roll it in crushed pepper, and optionally add spices: ground cinnamon or nutmeg. The prepared meat should be dried in a ventilated room at 4 degrees or in a special chamber for four to six months.
- Beef: 1 kg
- Black allspice: 50 g
3
The ready bresaola can be served with a little olive oil or without it.
- Beef: 1 kg