Watermelon Radish “Bresaola”
Rainbow Radishes, Dry-Aged Beef Fat Scraps, Olive Oil, and Maldon Salt
Chef Will Horowitz of Harry & Ida's | New York
Yield: 5 to 8 servings
INGREDIENTS:
⅔ cup salt
2 tablespoons dry oregano
4 cloves garlic, finely chopped
1 tablespoon cracked black peppercorns
6 large rainbow radishes
8 ounces dry aged beef fat, diced small
2 tablespoons extra virgin olive oil
1 tablespoon Maldon salt
METHOD:
In a medium bowl, whisk to combine salt, oregano, garlic, peppercorns, and 1½ quarts water. Into a Cambro or crock with the radishes, pour brine, making sure radishes are submerged. Place a weight on top to keep radishes submerged. Cover with cheesecloth. Place in a dark, cool spot 2 to 3 weeks. Heat oven to 250ºF. In a saucepot, combine beef fat and ½ cup water; cover. Cook in oven 3 hours. Strain liquid fat through a chinois, discarding any solids. Transfer radishes from their liquid to a sheet tray. Dry on speed rack 2 to 3 hours. In a vacuum bag, combine radishes and liquid fat; seal. Set aside overnight. Drain radishes and transfer to a sheet tray lined with a wire rack. Dry 2 to 3 hours. Prepare and heat smoker to 225ºF. Smoke radishes 6 hours; cool completely. Hang smoked radishes in a room set up for aging meat, or place in a 120ºF-dehydrator for 8 hours; cool completely. Using a meat slicer, slice radishes paper thin. Arrange on a serving dish and drizzle with olive oil. Finish with salt.
