Cured beef from Frank Bonanno of Osteria Marco, Mizuna and Luca d’Italia.
Ingredients
1 gallon red wine vinegar
1 gallon white wine vinegar
3 pounds salt
1 pound sugar
1/8 cup crushed red pepper
1/4 pound fresh rosemary
1/4 pound fresh thyme
1/8 cup black peppercorns
4-5 pounds beef top round cut into pieces and trussed (consult your butcher)
TOOLS:
Large sauce pan, kitchen towel, cheese cloth, kitchen twine
Directions
Bring all ingredients except beef up to a boil then cool in refrigerator to 36 degrees.
Submerge beef in brine for 30 days in a cool, dark place.
Remove at the end of the month; pat dry and wrap in cheese cloth. Squeeze and knot both ends.
Hang to air dry for 3 weeks at 60-65 degrees (a basement works well).
Bresaola needs to be sliced extremely thin. If you don’t have a meat slicer, your best bet is taking it to your local butcher and asking them to slice it for you. It’s great in sandwiches, or just served on a plate, with cheese and bread.
