Cuisine:

Dried

Supposedly, beef bresaola valued for its ruby colors and deep, earthy smell that for me is associated with the cellars of my childhood. Yet, it could be…quite boring and mundane in its evenness. Hence, I’ve tried to “spice up” bresaola this time, using what I had at my disposal at the time.

Directions

This bresaola was made from the “round tip roast.” From beginning to the end, the process took two month and three weeks.
It all began when I’ve acquired two round tip roasts that the poor Ms. Cow – of blessed memory – gave up for our gastronomical pleasures. Such is the sad, sad world… I remember how years ago my son discovered that hishot-dogs were made from “little pretty cows.” He cried; yet, that did not affect the frequency and quantity of Max’ consumption of the hot-dogs at all… As they used to say in the old Rome, primum vivere, deinde philosophari: first live, then philosophize.
The recipe:

See salt: 2.75%; cure#2:0.25%; brown sugar: 0.2%; allspice: 0.05%. Some fresh oregano and jalapeno from the garden went to the cure as well together with 1\2 cup of Sambuca. Vacuum sealed; fridge for three weeks. Then washed, dried, kept overnight in the fridge; dusted with the combo of poivre du Sichuan, BP, Aleppo peppers and a bit of sweet Hungarian paprika. I did not case this bresaola, but scrubbed the mold once during the curing. Total weight loss 2nd came to 42%.