Bresaola

Bresaola is a wonderful somewhat citrus cured beef. The beef is fist submerged in red wine and various spices for about 10-15 days then left to air dry for a further month or so. Sliced very thinly, serve with some arugula (rocket) and grated parmesan (don't forget the drizzle of olive oil and a squeeze of lemon). See Wiki: Bresaola

Formula:
1kg Beef

1ltr Red wine
3/4 cup Salt
3 Sprigs fresh Rosemary
1 Sprig of Thyme
4 Bay leaves
4 Garlic cloves, crushed
2Tbs Black pepper
2 All Spice
1Tbs Dry chilli flakes
1 Orange - peel
1 Lemon - zest
3 cloves
1/2tsp cumin

Mix all ingredients together and submerge beef in mixture. Cover with some cling wrap and place in fridge for 10-15 days. After which, remove from liquid and pat dry. String up and hang in a cool room for a month or so (or until it has lost 38-40% of its original weight). Slice very thinly and enjoy!