Text 9652, 93 rader
Skriven 2008-06-27 12:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: tastes 482
======================
-=> Quoting Burton Ford to Dave Sacerdote <=-

 sas-> We ate what may well have been the last
 sas-> remaining jars of Buddig real shaved chipped beef that was not from
 sas-> a "chopped and formed" mass.  Such is my love for you all that I
 sas-> willingly served up that rare delicacy from my secret and jealously
 sas-> guarded hoard.

 BF> Mmmmhh makes my heart rattle just to think of good old fashioned 
 BF> creamed chipped beef on both toast and mashed potatoes!

All is not lost. Find a good European deli and look for French
Viande des Grisons, Swiss Buendnerfleisch or Bresi or Italian
Bresaola. It will cost you an arm and a leg but it is the most
amazing air dried beef you'll ever taste. Or get an invitation to
Dave's place; he's making some soon.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bresaola
 Categories: Beef, Italian, Preserving, Marinades, Wine
      Yield: 6 pounds
 
     10 lb Top round roast; trimmed
           -of all fat
      4 l  Red wine
  2 1/2 lb Coarse salt
     12    Branches rosemary; each
           About 6 to 8"
      1 lg Thyme bunch
      8    Bay leaves
      2 lg Carrots; quartered
      2 lg Onions
      8    Cloves garlic; crushed
    1/2 c  Peppercorns
    1/2 c  Juniper berries; crushed
      1 tb Pepper flakes
      2    Oranges, peel only
 
  PREPARATION OF THE MARINADE
  
  Put all of the ingredients except the meat into a tub - plastic or
  otherwise - large enough to hold the marinade and the meat. Mix
  well for a minute or two.
  
  PREPARATION OF THE BRESAOLA
  
  Place the meat in the marinate. All of the meat should be covered.
  Cover the container and place at the back of the refrigerator.  
  Leave for a week or until the meat feels quite firm. (We have left
  it for as long as ten days as the refrigerator used is cooler than
  a basement or root cellar. ) Turn the beef over once at the
  mid-cycle of the marinating process. At the end of the marinade
  period, remove from the marinade, dry and wrap in two layers of
  cheesecloth. Hang in a cool place to dry.  Place paper on the
  floor as the meat drips a bit during the first few days of drying.
  The meat should be hanged for at least a 3 weeks.  At the end of
  this time the meat should feel firm with no give when you press
  with your fingers. (We have let two 9 pound bresaolas hang for as
  long as a month and they were excellent.) For a 12 pound top
  round, three  weeks should be sufficient, but we cannot offer a
  definitive time period. The firmness test is the best method to
  judge readiness. Mold will form during the drying.
  
  When drying is complete, remove all of the mold with a brush and
  scraper. Wash the Bresaola with vinegar. Pat dry and rub the
  entire bresaola with olive oil. Wrap in grease proof paper, and
  keep in the refrigerator.
  
  Serve sliced very thinly. We suggest it be served with arugula,
  olive oil and shaved parmesan. Alternatively serve with salsa
  verde, or wrap it around quartered figs. [For a richer taste, top
  each fig quarter with a teaspoon of teleme cheese, then wrap the
  bresaola around the fig and cheese.] Alternatively, crisp some
  bresaola, break into small pieces and make a salad of spinach,
  Radicchio, and pine nuts dressed with olive oil and balsamic
  vinegar.
  
  Shalom, Susan
 
MMMMM




Cheers

YK Jim


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