- 5lb beef (topside)
- 1½ pint red wine
- 1½ pint white wine
- 1lb sea salt
- 1 bunch rosemary
- 24 cloves
- 12 bay leaves
- 40 black peppercorns
- 3 crushed garlic
- 4 strips orange peel
- 12 dry chillis
breasola
Ingredients
Method
Method
Cover beef in all ingredients.
Marinate until firm (at least a week).
Hang in a dry, airy place for a least a week or until firm enough to slice.
Rub with olive oil, wrap in greaseproof paper and chill until needed.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
