• Porcje

    : 10

  • Czas przygotowania

    30 min.

  • Czas przyrządzania

    1:30 - 2 h

  • Temperatura grilla

    57° C

  • Metoda


Sposób Przygotowania


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

Wyposażenie specjalne

  • Smoker box, beef blend woodchips

Sposób Przygotowania

  • Soak the woodchips in water for at least 30 minutes.
  • Peel the ginger and garlic and chop coarsely, then work into a paste using a pestle and mortar.
  • 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.
  • Melt the butter in a pan, add to the mortar and then thoroughly blend the mixture.
  • Rub the spice mixture into the beef.
  • 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.
  • Place the beef joint over indirect heat.
  • 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.
  • 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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