Smoked Short-Rib Bourguignon

Smoked Short-Rib Bourguignon TOTAL TIME: 5 hours (includes smoking) SERVES: 4 For the short ribs: 2 tablespoons coarse sea salt 2 tablespoons freshly ground black pepper 1 (6-8-pound) rack bone-in beef short ribs 4-6 short ribs) Grapeseed oil For the onion jus: 2 tablespoons butter, plus more as needed 2 tablespoons olive oil 2 large […]

Caroline McCann’s pastrami on rye with deli mayo and pickles

Ingredients: 2 kg Grassfed beef deboned brisket – fat on! Wet Pickle Ingredients: 3 cups water 1/4 cup Kosher salt 1/4 cup brown sugar 2 x Bay leaves tablespoon coriander seeds crushed teaspoon peppercorns crushed tablespoon mustard seeds crushed Place all in a pot and heat till sugar dissolved. Then using your Stainless Steel Flavour Injector inject into meat. […]

Smoked Beef Short Rib Stew with steamed rice

Recipe courtesy of chef Gerhard Koekemoer and cooked at a recent EGGcademy class. Ingredients:  2kg Deboned beef short rib trimmed 240ml Passata 250ml Tomato juice 1 Onion finely chopped 3tbs Cider vinegar 2tbs Worcestershire sauce 2tbsp Tabasco sauce ¼tbsp ground cinnamon 250ml Wolftrap Red wine 1 x Small cappuccino Pinch of salt and pepper Method: […]

Chargrilled picanha steak with NoMu roast rub

Ingredients: 800g Braeside Picanha steak Olive oil 15g NOMU Roast rub Method: Set the Big Green Egg for direct cooking. Score the steak on all sides and drizzle with olive oil. Massage the NOMU roast rub into the meat taking care to let the rub settle into the scored lines of the meat. Cover in […]

Beef Fillet with a Coffee, Peppercorn and Thyme Rub

Ingredients: 1kg Trimmed fillet Rainbow peppercorn mix Dried Thyme 100ml Coconut oil Coarse salt 4 Crushed garlic cloves 50g Coffee grind Method: Place the fillet on cling wrap. Rub with the coconut oil and garlic. Then rub with coffee rub and sprinkle with the dried thyme. Close with the cling wrap and set in the […]