[ bruh-soh-luh, ‐zoh-; Italian bre-zah-aw-lah ]
/ brəˈsoʊ lə, ‐zoʊ-; Italian ˌbrɛ zɑˈɔ lɑ /


an Italian dish of sliced salt-cured, air-dried raw beef, served typically as an appetizer with a dressing of olive oil, lemon juice, and black pepper.

Origin of bresaola

1955–60; < Lombard Italian bresada “braised,” equivalent to standard Italianbrasata “braised (cooked) cutlet,” noun use of past participle of brasare “to braise Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019