Bresaola – air-cured girello in red wine brine

Bresaola – air-cured girello in red wine brine

By
From
Meat
Makes
1 bresaola
Photographer
Dean Cambray

Girello is one of the muscles that sit next to the silverside at the back of the animal’s thigh. It’s a muscle that gets a lot of use, so really needs long, slow cooking to tenderise it. Alternatively, you can turn it into the classic Italian cured beef called bresaola.

As with other European air-dried smallgoods, such as prosciutto di Parma, jamòn de Serrano and jambon de Bayonne, girello is sliced wafer-thin and eaten raw. I like to drizzle it with extra-virgin olive oil and sprinkle it with salt flakes before serving with pickled cherries and crunchy grilled croutons.

Ingredients

Quantity Ingredient
1 x 1.5kg beef girello
1.25 litres Red wine brine

Method

  1. Trim the girello of any fat or sinews. Place it in the brine, making sure it is completely submerged. Place a weighted plate on top to keep it immersed. Cover and refrigerate for 7 days, turning it around in the brine every day. Discard the brine after using.
  2. Remove the girello from the brine and pat it dry. Tie it up with string and hang it in a cool, dry spot with good air circulation. (If you live in a temperate climate, then the garage is an ideal place!) Leave it for 4–6 weeks, by which time much of the moisture will have evaporated from the meat. It will feel hard to the touch and you may see a white mould forming on the surface. Don’t worry, this is good mould, not bad mould.
  3. To serve, slice the girello as finely as you can and arrange in overlapping layers on a large serving plate. Drizzle with extra-virgin olive oil and sprinkle with sea salt before serving.
Tags:
Meat
Adrian
Richardson
La
Luna
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