« Beef Week: Foe Beef | Main | Beef Week: Duck Beef »



So can you "git" bresaola down there? If not, Fergus Henderson has an intriguing recipe for fridge-cured beef tenderloin. It is pretty much the only recipe in the book that doesn't feature offal, i.e., that the other would eat, so it is sad that I haven't tried it yet. But you can.

The relevant translation: Crush some juniper berries in a mortar, and incorporate into room-temp. butter; then refigerate for an hour. Not much of a receipt, really.

"Bread of saws" is rye bread.


I sussed out the juniper thing more or less. I am intrigued--almost like gin you can spread on toast. I am a big Fergus Henderson fan--cinetrix got me the book, but I have not cooked from it yet, inexplicably. Actually, explicably--I have ambitous plans for curing whole animal legs based on his receipts which I have failed to get to, so the easier ones fall by the wayside. Also, my university's abbatoir is not easy to get to from my office.

The comments to this entry are closed.

My Photo

Be my imaginary friend

  • Gurgling Cod's Facebook profile