Saranak
Senior Member
Ciao everyone,
As we all know back in the day there were no fridges and freezers in homes certainly not in Napoli! So this is centuries old, I make rarely, maybe twice a year. because of the amount of beef it can last for ages and the marinade that the meat soaks preserves the meat. You will need a cold and dark place for this I use my garage. However keep it off the floor. When finished it can be sliced very thin similar to a soft Salumi.
Yes, it is expensive but gorgeous however, it takes a good two weeks.
You will need -
6 kilos of quality beef in one piece.
3 litres of good red wine.
3 litres of Balsamic.
Black pepper.
500 g Oregano.
500 g Basil.
A large plastic box with an airtight seal.
At least two litres of honey.
White calico cloth.
Method -
When dry it can be used in a similar way to Bresaola it makes a great base for many sauces and is fantastic in a sandwich. The Balsamic basically cooks the beef.
Sarana x
As we all know back in the day there were no fridges and freezers in homes certainly not in Napoli! So this is centuries old, I make rarely, maybe twice a year. because of the amount of beef it can last for ages and the marinade that the meat soaks preserves the meat. You will need a cold and dark place for this I use my garage. However keep it off the floor. When finished it can be sliced very thin similar to a soft Salumi.
Yes, it is expensive but gorgeous however, it takes a good two weeks.
You will need -
6 kilos of quality beef in one piece.
3 litres of good red wine.
3 litres of Balsamic.
Black pepper.
500 g Oregano.
500 g Basil.
A large plastic box with an airtight seal.
At least two litres of honey.
White calico cloth.
Method -
- Take the beef and wash, remove ALL FAT.
- Pour into the box all of the balsamic it must cover the beef!
- Add the Oregano and Basil.
- Rub the beef with the pepper. You want to get a crust going here.
- Put the beef in the box and seal, then forget it lives for 6 days.
- After six days open the box, drain off 3 1/4 of the balsamic and replace with the wine. The beef will have a dark colours. And should have started to feel firm.
- Leave for another 4 -5 days,
- Open the box and drain of every drop, Rub more pepper into the beef.
- Heat the honey and pour over the beef seal again.
- After another 3 -4 days open the box, take the beef and dry. The outside will be very dark now.
- Wrap the beef in the Calico, tie with string and hang to dry completely. It will be useful to have a small dish under to catch any drips.
When dry it can be used in a similar way to Bresaola it makes a great base for many sauces and is fantastic in a sandwich. The Balsamic basically cooks the beef.
Sarana x