Smoked Rosemary & Caper Beef with Radish and Cucumber Pickles
A smoked prime piece of beef stuffed with a rosemary and caper mustard and served with a zingy radish and cucumber pickle.
|Preparation Time:||15 minutes|
|Cooking time:||2 hours|
- 1.2kg whole beef scotch fillet
- freshly ground black pepper
- ROSEMARY AND CAPER MUSTARD
- 1/4 cup fresh rosemary sprigs
- 4 large cloves garlic, peeled
- 2 teaspoons capers
- 1 tablespoon seeded mustard
- 1 teaspoon cumin
- RADISH AND CUCUMBER PICKLES
- 2 tablespoons red wine vinegar
- 1 tablespoon caster sugar
- 1 teaspoon salt
- 1 teaspoon caraway or fennel seeds
- 1 small onion, peeled, thinly sliced
- 4 radishes, thinly sliced
- 4 dukes (baby cucumbers), thinly sliced
Stand the beef on its end, and using a sharp knife, cut a deep, narrow pocket from the top towards the end, without cutting all the way through. Stuff with half the Rosemary & Caper Mustard and secure the opening with a skewer. Lay down flat and spread the remainder of the mustard over the top of the beef. Season liberally with pepper. Place in the centre of the pre-heated smoker and smoke at 121°C (250°F) until the internal meat temperature is 48°C (120°F). Remove and allow to rest, tented with foil, for 15-30 minutes before slicing and serving with Radish and Cucumber Pickles.
Note: the beef can be kept warm in the oven at 100°C for a few hours.
ROSEMARY AND CAPER MUSTARD
Combine all the ingredients together in a small blender or mortar and pestle and blend to a coarse paste. Use as required.
RADISH AND CUCUBER PICKLES
Combine vinegar, sugar, salt and caraway seeds together. Mix in onion, radishes and cucumber and refrigerate for at least 15 minutes or overnight. Use as required.
Cooking time will vary widely depending on a number of factors, in particular, the temperature management of the smoker, the fuel used and the size and quality of the meat. Allow 2 hours.