Bresaola on a Bed of Melon Gazpacho and Mint Coulis

Your hospitality experience at the David Citadel Hotel is a fusion of tradition, luxury and elegant cuisine.
This combination is all the more significant during these days of Rosh Hashanah, when facing the stunning Old City Walls and enjoying the festive atmosphere of hope, renewal and growth.
In honor of the New Year, we are excited to present you with a celebratory booklet, containing Kiddush, blessings, and selected recipes from
The David Citadel’s Chef, Kfir Misnikov, so the hotel delicacies can melt in your mouth all year long!
Wishing you and your family a Shana Tova uMetuka, a sweet New Year!

Ingredients
1 Chunk of beef cut #16 (foreshank)
100g of coarse salt
50g sugar
2 pieces allspice
1 star anise
1 cinnamon stick
Half a cup of lemon juice
4 Celery stalks
100g mint
20g canola oil
200g French melon
Red chili cut into rings
A bunch of mint
Pomegranate seeds

Preparation
Marinate the meat chunk with a mix of coarse salt, sugar, allspice, anise and cinnamon stick.
Cover the beef with the mix and marinate for 1 night.
Wash the meat with water, wipe, and then hang in the refrigerator for 4 days. Slice thinly.

Gazpacho
Grind melon, 6 leaves of mint, celery and lemon juice in a blender, and season with salt and sugar.

Mint oil
Grind 1 cup of mint leaves and canola oil in a blender until the oil heats up to 80ºc. Filter the oil through a fine sieve with a diaper cloth.

Dish assembly
Using a small yakitori skewer, skewer the French melon wrapped in sliced bresaola. Pour the gazpacho into a personal bowl and drizzle mint oil on it. Place the bresaola skewer in the bowl and garnish with mint leaves, red chili rings and pomegranate seeds.