When a vacation in Italy is not planned, and the dreams of prosciutto and Parma do not leave, it is time to take matters into your own hands and cook the marinated in wine and wilted beef. This is one of those Italian delicacies, the preparation of which can be dealt with without training and special skills, and which does not need a Mediterranean climate to get to condition.
The name of this meat is bresaol. The time for preparing breazole is large – about 25-30 days. White bloom may appear on the surface during this time – a bloom, but the meat itself will remain good.
How successful Bresaol will turn out depends on what was the humidity in the room where it was kept. If the air is dry, the surface of the meat will turn into a hard crust, while inside the piece will remain soft. Provided that the air is moist and the surface and the inside will remain soft. Both options have their fans. If you look for an ideal place for bresaola within the apartment, then it will be a window overlooking the shaded north side. It is advisable that this window is still open for micro-ventilation, so that a light draft is around the bresaol.
Many beginner breeders panic when mold appears on the surface of the meat. In fact, flowering on the surface is a sign that the process is going as it should. A not very good sign is the appearance of mucus or black mold on the meat, but this is not a disaster either. When you notice such mold, wipe the meat with 9% vinegar. It is necessary to check how things are going with meat 3-4 times a day. Only in this way you can keep the process under control and have time to correct the situation if something goes wrong.
The most important sign that the meat goes bad is the smell. If the meat smells bad, then there’s nothing to fight for. Until this happens, all other manifestations are not so significant.
- beef tenderloin – 1 kg
- vegetable oil – for lubrication
- for marinade:
- dry red wine 400 ml
- salt – 2 tbsp. l
- a mixture of “Provencal herbs” – 1 tbsp. l
- coriander – 1 tsp
- chili pepper – 1 tsp.
- black pepper – 1 tsp.
- juniper – 5 berries
- dry ground garlic – 1 tsp.
- bay leaf – 3 pcs.
- cloves – 4 pcs.
- pink pepper peas – 1 tsp
Remove absolutely all the films that will be on the surface of the clipping. You should have such a clean piece of meat.
All dry ingredients for the marinade, except bay leaf, mix and rub this mixture with meat. We spread it in a container in which it will be pickled in the refrigerator for many days. It is best to take glass or enameled.
Pour the meat with wine. The liquid should cover the meat. Add bay leaf. We close the container with a lid or tighten with a film and put in the refrigerator for 5 days.
Every day, we turn the meat from side to side. When the five days have passed, we stop turning over and leave the meat to lie in the marinade for another 5 days. After this, the wine needs to be drained, and try to leave the spices with which the meat was pickled.
The meat needs to be wiped and thoroughly kneading by hands. There is no need to delicate, apply force, do intensive massage to the tenderloin. Our goal is to ensure that all the flavors soaked in the flesh are evenly distributed throughout the piece.
Now we need gauze or a loose-woven fabric. We will wrap the meat in it and hang it in this form. The fabric should be laid out on a table and laid out on the surface of the fabric, evenly distributing the remaining spices from the marinade. Now wrap the meat in a cloth, and tie the top with thread or twine.
Hang meat for 30 days, periodically check. When the time has passed, remove the fabric, spices can be peeled off, but you can leave.
Rub a piece of vegetable oil. Traditionally, for these purposes, aromatic oils are used – peanut, sometimes sesame.
Cut meat as thin as possible and serve to wine, add to pasta, use as topping to cream soups!