Bresaola, gamble down farm short horn home cured, pickled vegetables

servings4
20 minutes

Ingredients

Bresaola

  • 1.5l red wine
  • 20ml of glucose
  • 25g of honey
  • 2 star anise
  • 10g of black peppercorns
  • 30g of salt
  • 15g of pink salt
  • 30g of dark brown sugar
  • 1 lemon, zested
  • 1 orange, zested
  • 5 juniper berries
  • 2.5kg top round cut beef leg meat

Pickled vegetables

  • 200g of baby carrots
  • 2 shallots
  • 1 globe artichoke
  • 5 radishes
  • 250ml of white wine vinegar
  • 100g of sugar
  • 4 star anise
  • 2 bay leaves
  • 1 sprig of fresh thyme
  • 1 pinch of pink peppercorns

To plate

  • lemon oil

Method

1
For the beef, mix together all the brine ingredients in a large non-reactive container. Add the leg meat and soak in the wet brine in the fridge for 10 days
  • 1.5l red wine
  • 20ml of glucose
  • 25g of honey
  • 2 star anise
  • 10g of black peppercorns
  • 30g of salt
  • 15g of pink salt
  • 30g of dark brown sugar
  • 1 lemon
  • 1 orange
  • 5 juniper berries
  • 2.5kg top round cut beef leg meat
2
Remove the meat from the brine, pat dry and wrap in muslin cloth. Leave to hang for 6 weeks in a cool dark environment with good air circulation, ideally a fridge or loft
3
For the pickled vegetables, bring all the ingredients, except for the carrots and artichoke, to the boil. Place the vegetables in a suitable container and cover with the hot pickling liquid
  • 200g of baby carrots
  • 2 shallots
  • 1 globe artichoke
  • 5 radishes
  • 250ml of white wine vinegar
  • 100g of sugar
  • 4 star anise
  • 2 bay leaves
  • 1 pinch of pink peppercorns
4
Serve the beef by slicing very thinly and serve with a selection of pickled vegetables dressed with lemon oil
  • lemon oil