Bresaola - simple and tasty

Category: Meat dishes
Kitchen: italian
Bresaola - simple and tasty

Ingredients

Beef 1 kg
Nitrite salt 28 g
Black pepper, coarsely ground 3 g
Carnation 6 pcs
Kumin (zira) not ground 2 g
Garlic 2-3 cloves
Sugar 4 g
Pepper mix 4 g
Baking paper to taste
Forming net or twine to taste

Cooking method

  • Take a piece of beef without veins, fat and connective tissue not less than 1 kg
  • Bresaola - simple and tasty
  • We mix spices and rub our piece with this mixture
  • Bresaola - simple and tasty
  • Put the meat in a resealable plastic container and refrigerate for 2 weeks. Turn the meat over in the morning and evening. During this time, fermentation (autolysis) of meat occurs. It changes its structure and taste.
  • Bresaola - simple and tasty
  • After 2 weeks, carefully wipe the meat with a dry cloth, wrap it in 2 layers of baking paper, with the smooth side facing the meat.
  • Bresaola - simple and tasty
  • We wrap it with a shaping net or can be carefully tied with twine and hung in the refrigerator for 50 -70 days. Again, about the refrigerator, do not use the nofrost refrigerator, the probability of "hardening" will be VERY GREAT!
  • 50 days have passed. Shrinkage was 40%
  • Bresaola - simple and tasty
  • He took off the parchment. As expected, bresaola is covered with white "mold". You should not be afraid of her, it should be so. But if it is not there, then there is a reason to think about it.
  • Bresaola - simple and tasty
  • Well, a cut of the finished product. The taste is excellent! I advise you to repeat!
  • Bresaola - simple and tasty
  • Bon Appetit!
  • P. s. Ideally, instead of cumin, you should use juniper berries. But they do that too.

The dish is designed for

1300 g

Time for preparing:

65 days

max-mmsv
P. p. With - is made only from beef!
kavmins
oh, what a treat !! Does it taste like our basturma? must try, thanks for the detailed recipe
notglass
And we do not sell other refrigerators, only know frost.
It turns out that I can't see my own bresaola?
And myasko
GenyaF
I'll sign up and here Myasko is just awesome
Innushka
max-mmsv, Super, as always!)
eye
Quote: max-mmsv
the probability of "hardening" will be VERY GREAT!
Maxim, what does this mean?
max-mmsv
Quote: ok

Maxim, what does this mean?
Formation of the upper "crust", which will not allow the inside of the meat to wilt
Ikra
max-mmsv, and what is the solution for those who have the "wrong" refrigerators? Wait until winter and hang on the balcony?
Chance

max-mmsv, and what is the solution for those who have the "wrong" refrigerators? Wait until winter and hang on the balcony?
I'm sorry, but I'll be responsible for the author of the recipe. Get tempered. Then pack it under vacuum for two weeks and get a funky product. For a week or two, moisture will be distributed evenly over all layers of meat.
max-mmsv
Quote: Ikra
max-mmsv, and what is the solution for those who have the "wrong" refrigerators? Wait until winter and hang on the balcony?
I found a refrigerator on Avito for such purposes. The choice was quite large, and the price was just a gift. A year ago, for 2500 rubles, I took a two-chamber for pickles, dried))) Recently, I bought a not large refrigerator (height 1.2m) for 500 rubles
Ikra
max-mmsv, it is clear Further advice is required on how to expand the living space for a second refrigerator.
You just have to lick your lips for such deliciousness.
max-mmsv
Quote: Chance
Then pack it under vacuum for two weeks and get a funky product. For a week or two, moisture will be distributed evenly over all layers of meat.
Well, I would not dare to experiment like that, otherwise such experimentation may turn out to be excrement)))))


Added Monday 11 Jul 2016 07:37 PM

Quote: Ikra
max-mmsv, understandable Further advice is required on how to expand the living space for a second refrigerator.
You just have to lick your lips for such deliciousness.
I want to put a small refrigerator in the basement.Fortunately, it's dry there, and the mice can't get there
eye
I haven't tried beef, but pork (both tenderloin and carbonate) has already been successfully dried three times in a no-frost refrigerator, in gauze on a microwave oven rack. no tempering was observed. for me - the only acceptable option, since the combination of weather temperature and humidity throughout the drying period in our climate is to wait like the weather near the sea.
Chance

Well, I would not dare to experiment like that, otherwise such experimentation may turn out to be excrement)))))
What is the risk? The recipe indicates the use of nitrite salt, which has an inhibitory effect, which prevents the development of butulism. Considering that during drying it is quite difficult to maintain the necessary humidity and, accordingly, periodically getting hardened, vacuum helps out for a long time. But I will not impose my opinion.
Ketsal
max-mmsv, making beef according to your recipe. I've got juice from meat! merge? Close the container tightly?
max-mmsv
Quote: Ketsal
max-mmsv, making beef according to your recipe. I've got juice from meat! merge? Close the container tightly?
Do not drain the juice, do not close the container tightly
Ketsal
: pardon: juice drained ((((... do not close tightly.

It became soft
max-mmsv
Shouldn't have been drained. Salt the meat a little. What has become soft is normal within 3 days.
No mucus?
Ketsal
It's sticky, doesn't smell bad, smells like spices. I don’t know about salt. A piece of beef 800 g, and the same treasure as yours per kg. On the meat, the hole remains from the pressure. Here
max-mmsv
it should be a little sticky, the hole should remain.
Ketsal
max-mmsv, it's ready! Thanks for the recipe, it's delicious, just a speck of greenish mold on one end !!! it's very scary?
max-mmsv
Quote: Ketsal
max-mmsv, it's ready! Thanks for the recipe, it's delicious, just a speck of greenish mold on one end !!! it's very scary?
If it's not difficult, can I take a photo? In general, green mold is VERY bad! First, it could be due to a lack of salt. Secondly, they could have inseminated with some bacteria. Yes, and one more thing, did you use nitrite salt?
Ketsal
Everything is strictly according to the recipe. Nitrite salt
max-mmsv
Quote: Ketsal
Everything is strictly according to the recipe. Nitrite salt
It's strange where the green mold comes from ...
Yarik
max-mmsv, there is a question: yesterday I hung the meat dry, apparently wiped off the meat badly, soaked the parchment and torn in one place while pulling the net, do you think, wrap it over again or let it hang like that?
max-mmsv
Quote: Yarik

max-mmsv, there is a question: yesterday I hung the meat dry, apparently wiped off the meat badly, soaked the parchment and torn in one place while pulling the net, do you think, wrap it over again or let it hang like that?
Better to wrap it over again!
Yarik
Maxim, thanks, so we will!
Yarik
Maxim, it looks like my bresaola is ready))) shrinkage of 40%, there was no mold, including white, the report so far only in a piece, we will cut it for the new year. How to store it until NG?

Bresaola - simple and tasty
Yarik
Maxim, I report))) the meat turned out to be very tasty!

Bresaola - simple and tasty

Happy New Year!
Yarik
Maxim, and I again made your bresaola, while without a photo, cut it into ng. Thanks again!
max-mmsv
Quote: Yarik
Maxim, and I again made your bresaola, while without a photo, let's cut it into ng. Thanks again!
You're welcome)

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