Brezaola is an Italian type of dried beef pre-marinated in wine. Insanely delicious thing, almost disappeared from the shelves of shops recently and standing absolutely inhumane money, which caused me mental suffering and made a hole in my wallet for a very long time.
Since I really enjoy unbelievable bresola (well, it's a very delicious thing), it always seemed to me something magical, exalted, that it can be cooked only by unicorns in a magical country and so on. But slowly, with the acquisition of experience drying and drying all sorts of different meats, the thought of trying to make an independent preparation of this thing came to my head more and more often. On YouTube there were different versions of recipes, in short, at one point in the refrigerator was a suitable piece of meat and I decided.
In fact, everything is simple enough and no magic ingredients, special dishes or special conditions are required. We need: a beautiful piece of beef (bresaola - it's about beef and only about it) without veins (fat content - to taste, but usually everything is made from lean enough meat), a standard "type Italian" set of herbs-spices: basil-garlic- rosemary-thyme, large salt (not iodized in any case) and nitrite salt, sausage, red dry wine. The preparation process is simple as two fingers, the proportions of the ingredients are calculated by eye.
We make a mixture of any of the aforementioned grass (I took it in dried form, quite normal), we smear this mixture with meat.
We take some vessel, in which the meat will be marinated. We put there the remains of grass, throw slightly crushed garlic. I did not have a better option than such a pitcher.
We put the meat in the bowl, for the meat - even the garlic, pour to the top with wine, so that the meat was completely under it (in the photo it's not quite right).
What for it is necessary and whether it is necessary - I do not know, but it was in many recipes, so I decided to repeat: from above creates a small layer of olive oil. We close the lid and put it in the refrigerator for two weeks.
After a couple of weeks we take out, pour out the marinade nafig, get meat and wipe it from excess moisture.
We take salt large ordinary, salt nitrite (I took about a tablespoon with a slide nitrite - most likely this is not enough, the meat turned out to be quite gray), and we roll meat in it.
Boneless meat in the salt is wrapped in gauze, tied with a cord and put into the refrigerator. 3 weeks is enough. Yes, bresaola - a simple thing, but requires patience.
Result:
