When I considered what to name this kosher charcuterie, I did not know what this delicacy should be called or how to categorize it.
It is neither Capicola nor Bresaola, but it is delicious and combines the flavors of meat and wine.
Thus, I decided to call it “French Bresaola!”
Combining the color and texture of Bresaola together with the flavor and aroma of the red wine, and being that the French like to pair wine with everything, the name seemed appropriate.
This recipe does not require a lot of work, but it requires a lot of patience!
For ease, we will split the process into three phases:
Phase 1 – Curing
Phase 2 – Drying
Phase 3 – Equalizing
CURING:
I start off with a fat cap, which is the section that sits on top of the rib roast. You will have to ask the butcher for it, as it is not an item you will find on the shelf with other cuts of meat.
I clean off any membrane so I’m left with only pure fat and meat.
I usually select a low-level wine, but something I would drink myself (don’t judge my wine preference). In this case, the Binyamina, Yoggev, Cabernet Sauvignon-Shiraz.
Put the meat into a Ziploc bag and fill it with wine. Make sure the meat is fully submerged.
Seal bag and leave it in the fridge for 2 weeks.
I flip the bag daily to ensure both sides soak up the wine.
After 2 weeks, drain out all the liquid and pat the meat dry. You will notice the meat has taken on a nice purple color.
I then wrap the meat in a paper towel and leave it in the fridge for an hour or so with some weight on it to draw out more moisture.
Then, to remove the rest of the moisture, I use a method called “The Salt Box.”
Salt, at one time valued and traded like gold, has always been associated with food. In the absence of refrigeration, rubbing salt onto food and waiting a few hours or days for it to penetrate began as a method of food preservation. Salt spelled the difference between life and death.
Take a glass or plastic container (not an aluminum pan!) and spread a nice amount of Kosher salt, between ¼ inch to ½ inch thick.
Lay the meat on the salt and then cover the sides and top with more salt.
You can pack it down a bit.
I calculate 24 hours for every kilo (using metric for curing makes the math easier, and the rest of the world agrees with me).
After several hours or halfway through, you might need to replace some of the salt.
Once the salt phase is over, you will notice the meat is now a lot stiffer.
Rinse off all the salt and dry the meat well by patting with paper towels.
DRYING:
The ideal environment is consistent, with relatively high humidity (~70%), fairly cool temps (50-60°F), and the absence of light. A curing chamber will achieve that.
Some dry curing recipes state that it is okay to hang uncooked meats in a closet or garage for extended periods of time, but frankly, I do not advise you to go that route.
Another method is to use UMAi bags.
UMAi is a unique technology. The membrane forms a protective bond with the proteins on the surface of the meat, allowing moisture release and oxygen exchange while blocking odors and cross-contamination.
At this point, you can add some herbs like rosemary or thyme.
Now, here is where patience is important.
You want the meat to lose approximately 35% of its weight.
To calculate your target, take your start weight and multiply by 0.65 to get your target finish weight.
For example if your start weight is 800gr x0.65=520gr target weight.
Take into account that the fat doesn’t really lose moisture.
This process can take a few months depending on the size of the meat.
Once you hit the weight loss target, pull the meat out and cut it into sections. It can be halved or cut into thirds depending on the size, but ideally, it should be at least 2 inches each.
EQUALIZING:
The outside usually dries faster than the center, and we need that to even out throughout the meat.
Using vacuum bags will pull the moisture to the outer layer.
You can drizzle rum or bourbon on the meat before sealing the bag.
The longer you wait, the better, but I usually wait at least 3 months and I’ve even waited a year.
After all the waiting, it’s finally time to enjoy the fruits of your labor.
Slice the meat as thin as possible, using a very sharp knife or deli slicer.
This is not salami, so please don’t stuff your face with two or three slices at a time. Enjoy each slice on its own, and for additional enjoyment, you could pair the French Bresaola with your favorite booze.
Kosher Food and Drink 
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