Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun Salt-cured, air-dried beef, often served sliced and dressed with olive oil, lemon juice, and black pepper.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun Air-dried salt-cured beef fillet that has been aged about 2-3 months until it becomes very hard and a dark red, almost purple colour.

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[Italian, diminutive of Italian dialectal *bresada, past participle of brasare, to braise, from French braiser; see braise.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

Italian, from French braiser, to braise

Examples

  • Air-dried cured beef is called bresaola; this is delicious served like prosciutto as part of an antipasto plate.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • Air-dried cured beef is called bresaola; this is delicious served like prosciutto as part of an antipasto plate.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • Air-dried cured beef is called bresaola; this is delicious served like prosciutto as part of an antipasto plate.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • As an accompaniment to the region's air-cured beef called bresaola and a morsel of Grana Padano or robiola cheese, there is nothing better.

    BusinessWeek.com -- Top News

  • You can't help but try and sort out your favorites, learning to identify pancetta, bresaola, soppressata and mortadella.

    Cured, Sliced and Served

  • Made with a blend of Duroc and Berkshire pork, it's "kind of a reverse burger," Mr. Cruz said, with pork as the patty and beef — in the form of bresaola, or air-cured beef — as the bacon on top, and finished with Gouda and smoked pepper mayo.

    Neighborly Menu

  • A bresaola and pecorino taglierini, decorated with spring peas and ramps, is tasty and satisfying, and the special risotto, purple asparagus and artichoke with a healthy dose of Asiago cheese and crunchy caramelized shallots, offers a palate-pleasing meld of flavor and texture.

    Georgia’s Kitchen

  • Taking this as an invitation to dig in, Georgia smiled back, then scooped up some eggs and speared a few slices of bresaola and prosciutto.

    Georgia’s Kitchen

  • You can sample them alone or served alongside the meats I've mentioned, as well as specialty rolls with either ham and radicchio, bresaola and arugula, or smoked wild Alaskan salmon.

    Jay Weston: Obika: A Taste of Italy in LA

  • You can sample them alone or served alongside the meats I've mentioned, as well as specialty rolls with either ham and radicchio, bresaola and arugula, or smoked wild Alaskan salmon.

    Jay Weston: Obika: A Taste of Italy in LA

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