- 1 bottle red wine
- 900g salt
- 15g saltpetre
- 200g brown sugar
- 2 tbsp black peper corns
- 2 tbsp juniper
- 400g carrot/sliced
- 6 chillies
- 1 L water
- 3k topside
Bresola
Ingredients
Method
Combine all the stuff bring to boil and cool
In a plastic bucket but the meat with the liquor and leave in the fridge for 4 days
Pat dry and hang in a warm dry place for 2 to 3 weeks untill dry
cut the outside off and slice thinly
Should be served with Pamesan and olive oil, maybe some pickled veg.
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