Bresaola is a cured dried meat specialty that you can easily make at home and enjoy for weeks. Chef David shares his recipe to make your own charcuterie kosher.
Prime Grill’s Bresaola
Servings
Ingredients
- 4 pounds rib eye fillet in one rectangular piece this is the center of a roast beef
- 1 bottle dry red wine
- 2 cups salt
- 3 cups sugar
- 1/2 cup coriander seeds lightly crushed
- 1/4 cup fresh rosemary
- 4 bay leaves crumbled
- 1/4 cup crushed red pepper
Instructions
- 1 Mix the salt, sugar, and spices together in a bowl, and place about 2/3 of the cure mixture in the bottom of a sealable storage container. 2 Place the meat into the container, pack it well into the cure mixture, and pack the remainder of the mixture over the meat. 3 Cover the container, and place in the refrigerator where it will remain, in the cure, for one week. During this time, liquid will collect in the container. This is normal. 4 After the week in the cure, pull out the meat, scrape off the cure and any crust that has developed, but do not rinse it. Discard the cure mixture. 5 Place the meat into a clean, sealable container, and pour the bottle of dry red wine over it until the meat is completely submerged. Place in the refrigerator for 24-36 hours. After this time, remove the meat from the wine. 6 Using kitchen twine, tie the meat tightly, compressing it into a compact cylinder, so it dries evenly. Leave a string long enough to allow it to be suspended in the refrigerator. 7 Tie it up and hang it in your refrigerator for 4-5 weeks. When done, it will be firm and almost as hard as a potato. Using a thin, sharp knife, cut off the white coating that developed during the drying process, and discard. Slice paper-thin to serve.
- Contributed by Prime Grill Kosher Restaurant in NYC.
- As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon – Summer 2012) – Get more articles like this delivered to your door when you Subscribe Now.
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