I’m a podcast fiend. I’m that girl that starts off every other sentence with “I was listening to this podcast the other day…” It’s probably annoying. I don’t know. But I learn so much, and now I’m addicted to several podcasts. On that I love is Splendid Table. I was listening to it the other day when they started talking about wines with cured meats and it reminded me of my days working as a dishwasher at Les Caves in Corvallis. The Caves kitchen crew would always talk about the fact that they are a “from scratch kitchen” and that was no lie. They made their own charcuterie, and it’s where I had my first bresaola. Bresaola (brez-oh-lah) is a cured beef, and it’s not like a chopped up and formed cured meat like salami or sausages, it’s like on whole piece of beef that has been salted and air dried. According to Pinterest is one of the easier cured meats to make at home! This is something I’ll have to try.
So with the memories of my first bresaola swirling around in my mind while I listened to Lynne talk to Joshua Wesson about wine. Joshua pointed out that red wine actually over powers cured meats, and a lighter wine, be it sparkly or lightly chilled, is a great choice for cured meats.
This bresaola is so beefy and full of savory flavor, I paired it with a slightly sweet, but not too sweet, Lions Lair 2013 South African Rosé. It was lovely! An appetizer that I probably would have paired with a Cab Sav, prior to listening to the Splendid Table podcast episode. The bresaola went really well with a lighter wine that didn’t destroy my palate and allowed the flavor of the beef to open up in new ways. With such a strong flavor, something sweet to wash it down with softens the salt and brings out the unctuous flavor like I haven’t experienced before.
When I had bresaola at Caves, it was served very simply.
Here’s what you do: have your sliced bresaola nearby and get your hands on some sliced baguette or other fresh artisan style bread. Slice up a lemon into wedges. A decent olive oil is best here, like a peppery or fruity one, whatever you can afford as a finishing oil. If you don’t have a fancy olive oil, stop by Olive and Vine if you are in the Portland area. If you simple cannot find or afford another ingredient, use the olive oil you cook with, but at least make sure it’s relatively fresh.
To build your perfect bite, layer a pice of bresaola on the slice of bread, squeeze the lemon over it and drizzle it with olive oil. Then, take a bite. It’s salty, it’s fatty, it melts in your mouth.
These are really fun to build as you go, so when you serve it, show your fellow at home happy hour friends how to make their bites.
A note on the price of this cured meat: bresaola can be a bit expensive, but a little goes a long way because it is such a strong flavor. For example, the bresaola I got from New Seasons was 29.99 per pound, but I asked the guy at the meat counter for 8 or 10 slices, which is plenty for two people (for each “bite” you could even use half a slice of bresaola to stretch it a little more) and that only cost around $2.50. It’s great like this, on its own, or as part of a larger antipasto platter of cured meats.
- 8 slices bresaola
- 1 lemon, cut into wedges
- olive oil for drizzling
- baguette, sliced
- On a slice of baguette, layer a slice (or half) of bresaola. Squeeze lemon over the bresaola, drizzle with olive oil. Enjoy!
- Excellent served with a chilled white wine or Rose.
Wooden cutting board, West Elm