English
brési
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Brési or braisi is beef which has been salted, dried and smoked, which is made in the canton of Jura and in Jura bernois in Switzerland and in the department of Doubs in France. It resembles Grisons Buendnerfleisch. Brési is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues.
In the Vinony graph
Within Vinony's link graph, brési is referenced by 7 other articles, and connects out to France, Brazil and Switzerland.
It sits within the topics Dried meat, French cuisine and Smoked meat.
Its subject is documented across 5 Wikipedia language editions.
Wikidata facts
- Subclass of
- dried meat
- Has part
- oxen
- Image
- Brési.JPG
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- Commons category
- Brési
Sources (2)
via Wikidata · CC0
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Encyclopedic overview
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- See also
- References
Brési or braisi is beef which has been salted, dried and smoked, which is made in the canton of Jura and in Jura bernois in Switzerland and in the department of Doubs in France. It resembles Grisons Buendnerfleisch. Brési is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues.
Brési first appears in works on gastronomy from about the 15th century. Its name derives from its rich red colour reminiscent of brazilwood, the (at that time highly prized) Asian timber, which at about the same time gave its name also to Brazil.
Excerpted from Wikipedia’s “brési” article, available under the CC BY-SA 4.0 licence.