Red wine brine

Red wine brine

By
From
Meat
Makes
1.25 litres
Photographer
Dean Cambray

It is strong in colour and flavour and works particularly well with dark red meats, such as beef. This is the brine I use to cure girello for making bresaola.

Ingredients

Quantity Ingredient
1.25 litres red wine
2 cups water
150g salt
1 tablespoon black peppercorns
1 tablespoon allspice berries
2 bay leaves

Method

  1. To make the brine, combine all the ingredients in a large non-reactive saucepan or casserole dish and heat gently until the salt has dissolved. Increase the heat and boil vigorously for 2 minutes. Remove from the heat and leave to cool overnight before using.
Tags:
Meat
Adrian
Richardson
La
Luna
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