Bresaola, mark II

[madbaker]

The first batch of bresaola (air-dried beef) that I brought to the Saluminati meeting was tasty, but too wet. It was almost beef tartare although it had a great herby flavor. This batch I let dry a month longer. Sadly, I let it get a bit too dry. I probably should have spritzed it every other day, but I didn't.

The wife commented that when I unwrapped it, it looked like a hunk of evil. (I compared it to ebony.)

So, yeah. The outside bits are almost jerky-like. Great chewiness and flavor. It will go well with olive oil/lemon/dry cheese/roasted peppers/etc. And I'll have to start more, but probably not for another two-three months since the fridge will be taken up with lonza and coppa.

Comments

[vittoriosa.livejournal.com]

an image just flashed into my brain of roasted padron peppers topped with shavings of hard salty cheese and the bresaola...

[madbaker.livejournal.com]

I was thinking fire-roasted Italian sweet peppers in olive oil (we gave you a jar for your birthday) - but I bet that would work well too. Hmm, and I have 1 pound of padron peppers on order for pickup Thursday...

[vittoriosa.livejournal.com]

ah yes, those were splendid peppers! thank you again. :-)

there's one farm at our saturday market that has been selling padrons for a song (i guess they had a glut this year, not that i'm complaining!) so i've been feasting on them all summer. i've been thinking about putting them up in oil but can't decide if it's worth it...they're so good just fresh out of the pan, i can't much imagine eating them any other way... and even though they are a bargain for padrons, they're still $1-2/lb more than the larger sweet pepper varieties.