We all reap the benefits when Chef Tommy gets to experimenting in the High Sabatino test kitchen. Not only do the recipes taste amazing, the ingredients are fresh and the food is cooked to perfection. We guess that's the benefit of having an in-house chef with unlimited access to top-notch industrial and restaurant-quality equipment at his fingertips. Today we're sharing his recipe for the amazing bresaola, cooked in the Carter-Hoffman TenderChef.
Bresaola is a special dish that originated from Italy. It is usually made with beef, but has also been known to be venison or pork, less commonly. It got its name from the term "braised." Bresaola is an air-dried salted beef that, when aged, turns into a dark red (nearly purple) color. It also has a musty-sweet smell. The strict timing and attention to detail is what makes this menu option a true piece of art though, and the Carter-Hoffman TenderChef takes most of the guesswork and human error out of the equation.
Chef Tommy is sharing his secret recipe for everyone today, and we hope you enjoy this step-by-step process of how to make the perfect bresaola.
- Trim the beef and weigh each piece
- Place beef in TenderChef in "charcuterie" mode
- Let beef dry cure in TenderChef for 2 weeks
- Remove from TenderChef and rinse off remaining cure from the beef
- Lightly salt the beef
- Wrap beef in cheesecloth and cure until it has lost 20% of it's original weight
- Once the meat has lost that weight, slice and serve