Originally Posted by Moikel
Nice work.I think this is pretty close to how Italians make bresola although I think they hang it & air dry it. Its also not that far away from bastorma which is air dried salted beef made by Armenians ,Turks who stole it of the Armenians & Egyptians. It sells at $30 a kg at least but they use a good cut of beef. The Italians make it using girello which is I think eye of topside. Bastorma is used as a bacon or prosciutto substitute although the spice mix on outside is pretty lively. I followed the dudestrami method of turning corn beef into pastrami but put bastorma mix on the outside before I smoked it. I reckon if you looked up bastorma on the net you would get some good ideas for your next try. Nice to see people doing different stuff.
Yeah into trying new stuff here. I am goign to give it another try once we eat all this. Not cheap to make either using top cut of a whole sirloin.
Originally Posted by africanmeat
Looks great it gos to my to do list
For sure worth a try and I will be doing it again soon.
Originally Posted by Roller
Yep I am going to try this one soon..why did you cover it with a plate and cans ?
The recipe required you to keep it under pressure. so this is what i had that worked. :)
Originally Posted by Automan88
Very interesting I have never seen this done before, learn something every day on here. Thanks for sharing.
No problem thisis a great site and I feel since I am learning something new everyday her i can also give back by posting up my adventures.
Originally Posted by alelover
Sounds almost exactly like bresola except it hasn't been dried. Seems like a cross between bresola and carpaccio. Since carpaccio isn't actully preserved. It is served raw and sliced thin.
" from the Book Cured " They refer to this as Carpaccio Trentino Style and is similar to bresoala but that is marinated in red wine where this is raw and a dry rub.
Originally Posted by Moikel
Bresola. I went back to my book Preserving the Italian Way.Its by Pietro Demaio,hes a GP who collected traditional old school Italian recipes into a book. A lot of its Calabrian but then will have other regional variants set out as well. I love his book & used it for guidance when making sardines under oil but its got everything in it even how to make soap!! Some of his stuff is "old country" some is Australian /Italian its all well explained so people can keep traditional stuff alive.
Anyway heres his Bresola see what you think. 5kg of topside trimmed of all fat,4 litres red wine,1 kg coarse salt,12 branchs rosemary.1 bunch thyme,2 large white onions 6-8 cloves garlic crushed 1/2 cuo gbp.1/2 cup juniper berries crushed 1tbl chilli flakes peel of 2 oranges.
Put all ingredients into container & mix well.Put meat in submerge,leave 1 week in fridge. Remove hang in cool place for3 weeks or until it feels firm. If it developes white mould wash with vinegar,pat dry & rub with olive oil.Wrap in grease proof paper keep in fridge.
Serve sliced with rocket (arugula),olive oil shaved parmesan or crisp it in pan then make a salad with ,radicchio,pine nuts,or whatever else suits you.
My butcher makes it with girello which is the eye of the muscle from silverside. Enjoy.
thanks great information come out in this post.
There is a recipe inthe book for a Carne Saladia with Apple and Parmessan
7 ounces of Carpaccio Trentino Style thinly sliced
1 or 2 large crisp apples cut into match sticks and immersed in salt water until ready to serve.
2 tablespoons Parmesan shavings or Grana trentino
extra virgin olive oil for drizzling
fresh ground black pepper as desired.