This is a recipe given on there .
ngredients:
10-12 Lb. Beef top round - trimmed of all fat
4-5 Liters Red wine - inexpensive burgundy
2.5 Lb. Coarse salt
12 Branches Rosemary - each about 6-8 inches.
1 Lg. Thyme - bunch
6-8 Bay leaves
2 Lg. Carrots - quartered
2 Lg. Onions - white
6-8 Lg. Garlic cloves - crushed
1/2 Cup Peppercorns - black
1/2 Cup Juniper berries - crushed
1 Tbl. Pepper flakes - hot
2 Oranges worth of orange peel
Preparation of the Marinade
Put all of the ingredients except the meat into a tub - plastic or otherwise - large enough to hold the marinade and the meat. Mix well for a minute or two.
Preparation of the Bresaola
Place the meat in the marinate. All of the meat should be covered. Cover the container and place at the back of the refrigerator. Leave for a week or until the meat feels quite firm. (We have left it for as long as ten days as the refrigerator used is cooler than a basement or root cellar. ) Turn the beef over once at the mid-cycle of the marinating process. At the end of the marinade period, remove from the marinade, dry and wrap in two layers of cheesecloth. Hang in a cool place to dry. Place paper on the floor as the meat drips a bit during the first few days of drying. The meat should be hanged for at least a 3 weeks. At the end of this time the meat should feel firm with no give when you press with your fingers. (We have let two 9 pound bresaolas hang for as long as a month and they were excellent.) For a 12 pound top round, three weeks should be sufficient, but we cannot offer a definitive time period. The firmness test is the best method to judge readiness. Mold may form during the drying process.
When drying is complete, remove all of the white mold [See Preserving note above] with a brush and scrapper. Wash the Bresaola with vinegar. Pat dry and rub the entire bresaola with olive oil. Wrap in grease proof paper, and keep in the refrigerator.
Serve sliced very thinly. We suggest it be served with arugula, olive oil and shaved parmesan. Alternatively serve with salsa verde, or wrap it around quartered figs. [For a richer taste, top each fig quarter with a teaspoon of teleme cheese, then wrap the bresaola around the fig and cheese.] Alternatively, crisp some bresaola, break into small pieces and make a salad of spinach, Radicchio, and pine nuts dressed with olive oil and balsamic vinegar. .
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