RE: [CH] Recipe Title Missing
T. Matthew Evans (matt.evans@ce.gatech.edu)
Wed, 5 Sep 2001 13:55:48 -0400
>From: owner-chile-heads@globalgarden.com
>[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Constance Allen
>Chile heads,
>Help!
>I copied a recipe from the list for a rub(??? I think) but forgot to
>title it. Could
>anyone tell what I have by these ingredients????
Sounds extremely similar to an Italian dry-cured beef called Bresola (sp?).
Typically, what is done is that one takes a variety of sweet/savory spices,
toasts them, and grinds them. The spices are then mixed with a little brown
sugar and used to thoroughly coat a whole beef tenderloin. The tenderloin
is then placed, uncovered, on a rack in your fridge and allowed to dry-cure
for, say, seven days. The meat is then seasoned with kosher salt and
allowed to further cure for, say, a day. The whole tenderloin is then
grilled and sliced very thinly.
The above description sounds quite labor intensive (and it is, I used to
make two of these a week), but OH MY GOD. This is truly a case wherein the
results far outweigh the effort you will expend. There is no describing of
the finished product -- you simply must make it and have it for yourself.
Good Luck.
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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