Gastronomixs

Eye of round bresaola

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Eye of round bresaola

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Ingredients

1

 

eye of round (2.5kg)

180

g

salt

20

g

sugar

750

ml

red wine (Lombardia)

4

 

bay leaves

2

sticks

cinnamon

2

sprigs of

rosemary

6

 

juniper berries

3

 

cloves

2

g

fennel seeds

Preparation method

  • Rub the meat with the salt and sugar and allow to brine for at least two days.
  • Remove the meat from the brine and marinate in the red wine mixed with the rest of the herbs and spices.
  • Allow to marinate for another two days.
  • Remove the meat from the marinade and wrap it in a linen cloth.
  • Allow to air-dry for three months.

Serving suggestions

  • Cut into very thin slices as an antipasto.
  • In a salad with rocket and goat's cheese dressing.

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