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Lamb bredie

Lamb recipes

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Bresaola

Beef recipes

Bresaola

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Bresaola

By Scott Parker

Serves Makes approx. 2 kg

Difficulty Easy

Prep Time 15 minutes, plus 6 weeks’ hanging time

Ingredients

For the brine:

1.5 litres red wine
1½ T glucose
2 T honey
2 star anise
2 t black peppercorns
2 T fine salt
1 T pink salt
2 T dark brown sugar
1 lemon, halved
1 orange, halved
5 juniper berries

For the beef:

2.5 kg beef topside

Method

1. Mix all the brine ingredients in a large plastic container.

2. Add the meat and soak in the brine in the fridge for 10 days.

3. Remove the meat from the brine, pat dry and wrap in muslin cloth.

4. Leave to hang for six weeks in the fridge.

5. After six weeks, it’s ready for slicing. Serve with bread, salads or as cold meat.

Find more beef recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom