- 1 Wagyu Tenderloin (note: choose the best quality that you can afford. The better quality the tenderloin, the better quality bresaola)
- Red wine (note: you will need enough to be able to submerge the beef – we use approx 7 litres, but again, choose the best that you can afford in a suitable quantity)
- 10 peppercorns
- 10 juniper berries
- 10 cloves
- 2 cloves of garlic
- Bunch of Rosemary
- Bunch of Thyme
- Zest of 1 lemon
- 10 tbls Salt
- 8 tbls sugar
- Olive Oil
- Butcher’s twine
- Muslin cloth
- Blitz herbs, spices, garlic and lemon zest until a rough powdery consistency is achieved.
- In a large, airtight container place tenderloin and then coat with the spice mix, half the salt, and sugar and thoroughly massage your tenderloin (no need to be delicate!)
- Once your tenderloin is fully coated, pour your red wine into the container until it is fully submerged.
- Add olive oil to the container until it rises to the top and acts like a layer of film to protect the beef and wine.
- Store the container in a fridge for approximately 1 month, checking on it at around Week Two to ensure the wine is penetrating the beef and the beef is firming up.
- After one month remove the beef from the wine and dry it off using a cloth, then lightly and evenly coat in remaining salt.
- Wrap in muslin cloth, secure with butchers twine and suspend in a well ventilated fridge. A temperature of 12 degrees is ideal, but the fridge will be suitable – it will just take longer to cure!
- Check for firmness around 3 weeks later, although your Bresaola will more than likely take around 1 month until ready.
- Slice the finished product as thinly as possible, and serve with a drizzle of good quality olive oil and a pinch of sea salt – enjoy!