How to make BRESAOLA at home

After preparing the SALAMI (spicy or not), the CAPOCOLLO, the PANCETTA, the COPPIETTE, the SOPPRESSATA, ... Today we prepare the BRESAOLA.
The recipe is super easy, just follow the video recipe.
Don't forget to share your experience by leaving a comment 👍🏼

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[AJ-pgxr]

This is one of the best channels ever.

[cairo]

Thank you so much! I am planning on making some for Easter this year...just making sure I documented the process correctly below:

Ingredients:

• 1000 g. Low or no fat Beef

• 30 g. Salt

• 7 g Sugar Cane

• 2 Cloves

• 3 Juniper Berries

• 2 Bay leaves

• ½ tsp. Black Pepper

• 1 Pinch Nutmeg

• 1 Pinch Cinnamon

• 1 large plastic bag

• 2 tbsp. Vinegar

• 1 cow gut



Prepping the gut:



Place gut in a container and add 2 tsp of vinegar. Mix in with your hands and set for a few minutes.

Prepping the meat:

Place the meat in the large bag. Add all ingredients in the bag and massage. Seal the bag and place in the fridge for 1 week. Remove from fridge each day and massage the meat for 10 minutes and place back in the fridge. After 1 week, remove the meat from the bag and rinse off well and pat dry. Place the meat in the cow gut and tie each end securely then poke small holes in the cow gut. Hang the meat at room temperature for 24 hours. Then place in a humid area with a temperature of 68-70 F. for 1 week. Then place in a dry area with a temperature of 59-60 F. for 1 week. Then place in the refrigerator for 2 months. Then remove the string and the cow gut from the meat. The meat is now cured and ready to eat.

thanks again!

[kollinafox]

I made this from one of our home grown rams! We finally tried it last night. It came out wonderfully!!! I'm so glad to know how to do this! ^_^

[andrewblack]

Thank you!! Grazzie!! Tutto. Really I fell in love with breasola in Italy. And my friend in Roma has taught me about it, but you have given me a good idea of the total method. I farm and ranch and I’ve now completed the entire cycle! Natural raised waygu beef, loved, cared for, over 5 years old. Dry aged for 20 days. Then we start with your method! We even grow the spices on the farm... I’ve now become like my ancestors. Thank you.

[barryrowe]

I made my first Bresaola 13 days ago, tomorrow I will wrap it in Collagen sheet and tie. I'll give it 24 hours at room temperature which is now 28.6c in Phuket. Then into my near full Curing Chamber which I made 2 weeks ago. I have over 26kg of Salami and Salumi in the Chamber now with room for 14 kg more. You inspired me to go to the next level making Charcuterie my friend, keep up the videos they are something I look forward to watching over and over as I learn from you.
I just made Pickled Giant Squid and Octopus with Squid Tentacles from Tesco Thalang and Japanese Octopus Tentacles from Macro Thalang. I pressure cooked the same weight 700g of each at the same time, then placed them in two jars and poured the same amount of Brine in and topped them of with Extra Virgin Olive Oil to seal them as the Jars were not full. Now I wait for 6 more days to have a taste and texture comparison.
I'm heading to Patong soon with my Wife to get some more Beef to make a bigger Bresaola I couldn't get a nice whole cut of Beef two weeks ago so had to settle for a small piece.

[TerryC]

Excellent! You are doing a wonderful service for regular home cooks. Anyone can duplicate your simple methods. Thank you!

[guirguisyoussef]

Fantastic fantastic fantastic really really really so wonderful and easy way for to make BRESAOLA at home
thanks my dear for sharing

[andrewblack]

And now I make 10 at once. I’ve changed the recipe slightly to increase the fragrance a bit. Thank you and aloha!! You have given a great gift !

[andrewblack]

I just finished another batch! I have made 15 at once. I increased the spices a bit and every time I share this people are very happy and surprised because they don’t know this meat candy!! Thank you! Aloha!!

[tracythomas]

This is a great recipe. The only changes I made is adding Cure#2 .25 percent of the wt of the meat and I wiped meat down with vermouth after curing before drying. The dried the meat in fridge wrapped in dry curing steak wraps until meat lost 35 percent of weight. Came out frickin delicious.

[NanookGaming]

I made your Italian Cured Pork Loin (the one with Pepper) out of Beef, If only I could post photo's here you'd be amazed. It turned out fabulous. Thanks all the way from Australia. Ciao.

[RalphGoodwin]

I just started watching your videos, I love curing meats and enjoy your methods and instruction... thanks!

[OniUnleashed]

I cant be the only one who loves the hand-waving while samlping😂

[dannyevans]

That is absolutely gorgeous! It’s so hard to be patient while these things are aging!

[delicioustv]

You have the best food in Italy i have ever tasted before and wine as well.
Your channel just amazing💎.
Thank you so much.

[JoseRodriguez-nfmz]

Genius. This guy is SPECTACULAR!!!! I love his italian satisfaction hand wave. Its great. Makes him lovable.

[LitoGeorge]

I know you are my inspiration Mr Chocolate Heart, but I took a recipe from River Cottage and made this Bresaola. My diet is 99% meat and fat, and cure all my own food. The Bresaola is hands down my favourite. Its so delicious. Slice it really thin and the flavours are incredible. I tip my hat, head and hand to you Sir, for inspiring me to try. I will try your recipe for Bresaola next, out of pure homage. Thank you!

[andrewblack]

My friend Carmella panella has a sandwich shop in Rome near the forum. 3 rd generation. He sources the most artesianl food items for his shop. The breasola there is just amazing! And the aged cheeses and the bread! Wow. What a treat. Slow food beats modern cuisine every time.

[eugeniuspirantel]

Absolutely cool awesome wooden shelf for the fridge! Quick and simple!

[tailslapexplore]

That look so amazing, thank you for all the hard work you put in for us, appreciate it.