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Serves: 10

Spicy & Smoky Rump of Beef

Prep Time
30 min.
Cooking Time
1:30 - 2 h
BBQ Temperature
57° C
Method
Indirect
Prep Time
30 min.
Cooking Time
1:30 - 2 h
BBQ Temperature
57° C
Method
Indirect

Ingredients

Recipe1 Steak 1900X941 Medium1
  • 2.5 kg rump of beef
  • 20 g peppercorns, coloured, whole
  • 5 g allspice, whole
  • 10 g ginger
  • 10 g garlic
  • 2 g chilli flakes, to taste
  • 30 g sea salt, coarse
  • 10 g sugar, brown
  • 80 g butter
  • 60 ml Madeira

Special Equipment

  • Smoker box, beef blend woodchips

Instructions

  • 01 Soak the woodchips in water for at least 30 minutes.
  • 02 Peel the ginger and garlic and chop coarsely, then work into a paste using a pestle and mortar.
  • 03 Roast the coloured peppercorns and allspice in a pan over a low heat until fragrant, then add to the garlic-ginger paste and pound until a medium-fine consistency is achieved. Mix together with the chilli flakes, sea salt and sugar.
  • 04 Melt the butter in a pan, add to the mortar and then thoroughly blend the mixture.
  • 05 Rub the spice mixture into the beef.
  • 06 Prepare the barbecue for indirect heat at 140–160° C. Drain the woodchips and place them in the smoker box. Place the smoker box on the barbecue and wait for the chips to start smoking.
  • 07 Place the beef joint over indirect heat.
  • 08 Stick a meat probe into the centre of the joint, close the barbecue lid and cook until a core temperature of 58° C is reached.
  • 09 For a more powerful smoky aroma, more soaked woodchips can be added. Baste the beef periodically with the Madeira to keep it moist.

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