Recipe for making bresaola?

Question

Im looking for a recipe to make Itallian Bresaola (ham) I need ingredients and cure times either dry rubbed or brine

Answer 1

BRESAOLA

The recipe originally used was found in "Leaves From The Walnut Tree" by Ann and Franco Taruschio. It has been modified to incorporate our tastes as well as the ingredients in a Piedmontese recipe obtained from friends.

Many meats such as sausage, prosciutto and salami develop mold as they cure. In the book "Preserving" by Oded Schwartz (DK Publishing, NY, 1996, ISBN# 0-7894-1053-2) he offers the following in the section of the book entitled Trouble Free Preserving. "Because so many factors affect the preserving process, it is possible that the end product may not look, smell or taste the way you expected. If that is so, you need to know what went wrong and, more importantly, whether the food is safe to eat. The most common problems encountered during preserving are listed below."
Salami & Cured Meat

Problem: There is white mold on salamis or cured meat -- This naturally occurring mold is encouraged by the right storage conditions. It is harmless and adds to the flavor of the product.

Problem: There is green or black mold on salamis or cured meat -- The salt solution was too weak, or the meat was not cured properly, or the storage atmosphere was too damp and warm. Discard the product immediately.


Ingredients:

10-12 Lb. Beef top round - trimmed of all fat
4-5 Liters Red wine - inexpensive burgundy
2.5 Lb. Coarse salt
12 Branches Rosemary - each about 6-8 inches.
1 Lg. Thyme - bunch
6-8 Bay leaves
2 Lg. Carrots - quartered
2 Lg. Onions - white
6-8 Lg. Garlic cloves - crushed
1/2 Cup Peppercorns - black
1/2 Cup Juniper berries - crushed
1 Tbl. Pepper flakes - hot
2 Oranges worth of orange peel

Preparation of the Marinade

Put all of the ingredients except the meat into a tub - plastic or otherwise - large enough to hold the marinade and the meat. Mix well for a minute or two.

Preparation of the Bresaola

Place the meat in the marinate. All of the meat should be covered. Cover the container and place at the back of the refrigerator. Leave for a week or until the meat feels quite firm. (We have left it for as long as ten days as the refrigerator used is cooler than a basement or root cellar. ) Turn the beef over once at the mid-cycle of the marinating process. At the end of the marinade period, remove from the marinade, dry and wrap in two layers of cheesecloth. Hang in a cool place to dry. Place paper on the floor as the meat drips a bit during the first few days of drying. The meat should be hanged for at least a 3 weeks. At the end of this time the meat should feel firm with no give when you press with your fingers. (We have let two 9 pound bresaolas hang for as long as a month and they were excellent.) For a 12 pound top round, three weeks should be sufficient, but we cannot offer a definitive time period. The firmness test is the best method to judge readiness. Mold may form during the drying process.

When drying is complete, remove all of the white mold [See Preserving note above] with a brush and scrapper. Wash the Bresaola with vinegar. Pat dry and rub the entire bresaola with olive oil. Wrap in grease proof paper, and keep in the refrigerator.

Serve sliced very thinly. We suggest it be served with arugula, olive oil and shaved parmesan. Alternatively serve with salsa verde, or wrap it around quartered figs. [For a richer taste, top each fig quarter with a teaspoon of teleme cheese, then wrap the bresaola around the fig and cheese.] Alternatively, crisp some bresaola, break into small pieces and make a salad of spinach, Radicchio, and pine nuts dressed with olive oil and balsamic vinegar.

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Answer 2

Here is a recipe for it but from what I understand there is a ban on the type of ham used to make it. Want something a little more elaborate? Try Bresaola Al Carpaccio
6 ounces (150 g) Italian bresaola, sliced paper-thin
24 small prepared marinated mushrooms or wild mushrooms, sliced
3 tablespoons finely chopped Italian parsley
A 3-ounce (75 g) piece of Grana Padano or Parmigiano cheese, finely slivered using a potato peeler
4 or more tablespoons extra-virgin olive oil
Freshly ground black pepper
1 lemon, cut into 6 wedges
Lay the bresaola slices out on a platter, overlapping them slightly. Sprinkle the mushrooms over the bresaola, and then the parsley. Arrange the slivers of cheese over the bresaola, drizzle all with olive oil, and sprinkle with black pepper. Serve with lemon wedges. Will serve 6. This is a bit more elaborate than I'd usually make, but will in any case be good. Don't have bresaola in a nearby store? Though the people of Valtellina have done their best to keep the recipe secret, there are versions of it on the net. The best I've found is from the Artisan.

Answer 3

Making Bresaola

Answer 4

Bresaola Salad

Ingredients:
8 cups arugula
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Coarse salt
A small chunk Parmigiano, 1/3 pound minimum
1 pound bresaola (cured beef, like prosciutto) available at deli counter
1 can artichoke hearts in water, drained
4 sprigs rosemary
A handful flat-leaf parsley
1/2 cup caper berries, drained
Aged balsamic vinegar, for drizzling (look for 6 plus years of age, widely available in many markets)

Method:
Place arugula in a bowl and dress with lemon juice, extra-virgin olive oil and salt. Divide the arugula among dinner plates or place on a serving platter and mound the greens up. Use a vegetable peeler to shred some cheese on top of the arugula. Arrange the meat in a thin layer all around the plate, draping it over the arugula. The plates or platter should look like a mound of beef. Thinly slice the artichokes, finely chop rosemary and parsley and slice the caper berries. Decoratively arrange the artichokes, chopped herbs and capers all over the meat. Drizzle the completed salad with aged balsamic vinegar and serve.


Bresaola Antipasto

Ingredients:
4 ounces Italian bresaola, sliced paper-thin
2 ounces grana padano shards
3 tablespoons extra-virgin olive oil
juice of 1 lemon
freshly ground black pepper

Method:
Arrange the bresaola slices, slightly overlapping, on a large serving platter. Cover with the grana padano shards. Drizzle with the olive oil and the lemon juice. Season with the black pepper. Serves 4

Answer 5

check here

http://www.recipetips.com/kitchen-tips/t-22-345/Beef-Dried.asp

Answer 6

RachaelRay.com click on tv show or go to allrecipes.com