Tag Archives: Beef

Bresaola

Some time back we had the opportunity to visit the farmgate of Wuk Wuk Beef, where I purchased a girello roast on the advice that it would make a lovely carpaccio. Unfortunately the carpaccio was not to our taste and I thought I would just have to roast the rest. Then, in a light bulb moment, I decided to do a little research with a view to turning it into a Bresaola. For those of you who don’t know, Bresaola is an Italian air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour, with the help of the red wine included in the cure. During my research, I discovered that some people use a wet cure, others use a dry cure… The recipe I finally decided on was that of another fellow blogger from The Apple Isle – Tasmania. The blog is Tasmanian Artisan and the post is for Wine Salt Bresaola . There is a recipe on the blog for the wine salt used in the brine, but it just so happened that I had purchased some merlot salt from a stall holder at the Queen Victoria Market in Melbourne, and decided to use that instead.

Given the girello I had was only 750g, I got to and did all of the calculations to ensure that I had the correct ratio of ingredients for the size of meat that I would be curing. (I must say, I love a dry cure, it’s a simple process and takes much less room in the fridge than the wet cure.) dsc05957-r

The ingredients were prepared and set out, and the meat trimmed and set on a plate. Then it was time to massage the cure into the meat, taking time to ensure that it got into all the cuts and folds, and, of course, that it was evenly distributed over the meat. dsc05959-r

The meat, together with any of the cure that was left on the plate was then popped into a snap-lock/resealable plastic bag, ensuring that all the air was squeezed out, before being placed in a dish and then put in the fridge. For the next 12 days I turned the bag and gave the meat a little massage to ensure an even distribution of the cure.

After 12 days I was happy with the feel of the meat, and moved onto the next stage. So after removing the meat from the bag, it was rinsed under cold water to remove any excess cure, and patted dry with some paper towel, before being placed on a wire rack,on the

kitchen bench, for a couple of hours, to allow it to come back to room temperature.  The meat was weighed and the weight recorded on my kitchen calendar on the date it was hung, so that I would know how long it had been hanging, and could keep track of the weight loss. Finally it was wrapped in muslin and then hung. dsc06156-r

Given the weather at this time in Australia, I had to hang it in the fridge, not exactly ideal, I know, but we have a second fridge in the garage, so I placed a couple of small trays of Himalayan rock salt under the bresaola to help manage the humidity.

Each week the meat was taken down, unwrapped and checked to ensure there were no nasty moulds developing, and weighed to check the progress of the cure – the weight needs to reduce by at least 30%.

Finally the big day came and it was time to slice and taste…

The verdict – I hope it lasts until Christmas so the family can taste it – yes, its really, really good.

To star the Bresaola, I decided to create a lovely Bresaola, Beetroot, Orange and Goats Cheese Salad, the flavours worked amazingly well together.

Thank you Tasmanian Artisan, your recipe and guide were easy to adapt and follow.

Until next time…

Bon appétit!

Links:

Bresaola, Beetroot, Orange and Goats Cheese Salad

Wine Salt Bresaola

Tasmanian Artisan

Wuk Wuk Beef

 

 

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Aussie’s 18th Birthday Celebrations.

Last weekend we hitched up the trailer, packed up some food, a couple of birthday cakes, bedding and a little wine and hit the road. We had a six hour drive ahead of us, as we headed to central Victoria for a weekend of camping, birthday celebrations and loads of fun. When we arrived at camp, those that had already arrived had settled in around the camp fire and were enjoying pre-dinner drinks, so instead of unpacking we decided to join them. But finally thought it prudent to get unpacked and set up so that we could start thinking about dinner.

In planning for the weekend, Dave, Sonnie, Aussie and I had prepared a meal plan so that we knew what food to bring. The main thing was to keep it as simple as possible…

  • Friday night – pizzas cooked in the camp pizza oven that Dave says was inspired by me. (apparently I suggested that a pizza oven would be great at the camp site, so Dave googled and then set about making one, a few years ago) we would also cook sausages cooked at the camp fire.
  • Saturday lunch – homemade bread cooked in the pizza oven, rissoles, potatoes cooked in the camp oven with toppings, and coleslaw.
  • Breakfasts – everyone to look after themselves.
  • Saturday night – birthday dinner at the Logan Pub

13939407_10208694780598884_8744332955621302759_nAs we unpacked and set up, Sonnie, Cath and Aussie prepared the pizza toppings, and when I got our Esky out I sent down the food that I had bought to add to the evening. Everyone got to make their own pizzas selecting from the toppings available, and Dave was in charge of cooking them in the pizza oven – What a treat… What an eye opener for Fabien, a friend and chef from Paris who was visiting with us for six weeks. With the sausages cooked at the camp fire, we all sat around enjoying some laughs and catching up on recent happenings. The night was freezing, everyone was tired, so we all decided to head off to bed for the night.

The next morning we were up nice and early, the DSC03986night had been a very cold one, and the campfire was inviting, as was a nice hot cup of tea. Brekky for our family was bacon and egg sandwiches. The fun was beginning. There were quad bikes and motor bikes to ride, a drone to fly, the camp fire to keep burning, the pizza oven to get fired up, wood to cut, more people arriving etc. etc. While the men, or should I say, boys, hooned around on the bikes, and cut wood, Cin learned how to ride the quad bike and she and Chris took our grandson Cooper to see the bah bahs (AKA sheep). For the rest of the day that is all he wanted to do – go see the bah bahs…

As the morning wore on it was time to make the bread, so, using bread mixes, I added the yeast and water, and worked the dough making it ready to set it aside for its first rise – I did this by placing the dough into very large, floured pots and setting them close to the camp fire. When they had proved and doubled in size, I knocked them down, formed them into loaves and set them on trays, again, covered by the large pots and put them back by the fire for their final rise before they went into the pizza oven. While this was happening, I sat and individually wrapped a stack of potatoes in foil ready to be cooked. When everything was ready, Sonnie and I jumped on the quad bikes and took off while Dave, Jan and I’m not sure who else looked after the cooking of the bread and the potatoes.

When we come back the bread was cooked, and all that was to be done was to cook the rissoles that I had made, put out bread, the amazing coleslaw that Sonnie had made, and

the toppings for the potatoes, and let everyone help themselves. It was a late lunch and I can tell you, there was not much left at the end of the meal.

Late afternoon we took to whatever mode of transport was available and went and watched as the sunset on what had been a wonderful day…

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Sunset Perfection (Photo by Chris Malyon)

But all was not finished.   There were cakes (Chcolate Mud Cake and Nana’s Chocolate Cream Cake) to be decorated before we set off then we set off to the Logan Pub Aussie’s 18th birthday dinner. (They sent a bus to pick us up from the middle of a paddock, in the middle of nowhere, and took us to the pub.) We settled in and had a great meal, cake and a lot of banter before we all headed back to the camp site. After more time around the camp fire, it was time to turn in and get some rest.

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The next morning we had to break camp fairly early, as we had to get back home and prepare for the next trip in a couple of days time. There was a lot of work to do and very little time to do it in…

Happy Birthday Aussie, we hope it was the best one yet!

Until next time…

Bon appétit!

Links:

BBQ Beef Rissoles

Thai Flavoured Pork Rissoles

Our Mum’s Dressing for Coleslaw

Nana’s Chocolate Cream Cake

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