Smoked Livar rack from the Big Green Egg
Ingredients (for 8 persons)
Ingredients
- 1 Livar rack with 8 ribs
For the brine
- 1 bulb of fresh garlic
- 320 g coloured salt (Colorozo)
- 1 sprig of thyme
- 1 sprig of rosemary
- 3 bay leaves
- 1 piece of mace
- 10 cardamom pods
- 10 cloves
- 10 juniper berries
- 1 tbsp caraway seeds
- 1 tbsp fennel seeds
- 20 black peppercorns
For the white cabbage salad
- 1 white cabbage
- 200 ml sunflower oil
- 2 tbsp sushi vinegar
- 1 tbsp icing sugar
- 4 tbsp coarse German mustard
For the sweet potato
- 8 purple sweet potatoes
- 3 tbsp olive oil
- 4 sprigs of parsley
Required accessories
- 2 cherry wood smoke chunks
- 2 applewood smoke chunks
- ConvEGGtor (heat shield)
- stainless steel grid
- core thermometer
- For the brine, bring 2.5 litres of water to the boil. Meanwhile, halve the bulb of garlic widthwise. Turn off the heat and add all ingredients for the brine to the water. Allow the brine to infuse for about 15 minutes.
- Pour 2 litres of cold water with the brine and allow to cool completely before using the brine.
- Place the rib piece in the brine. Make sure it is completely submerged. Leave to brine in the fridge for 48 hours.
- Light the charcoal in the Big Green Egg and heat, without accessories, to a temperature of 150 °C. Meanwhile, remove the rib eye from the brine and pat dry with kitchen paper. Cut the fat crosswise.
- Place the smoke chunks between the glowing charcoal. Place the convEGGtor and place the grid in the Egg. Place the rib eye on the grid and close the Egg lid. Let the ribs smoke for about 1.5 hours; by placing the convEGGtor, the temperature in the Egg will drop to about 110°C, keep the Egg at this temperature during smoking. Meanwhile, for the white cabbage salad, heat the mustard, sunflower oil, sushi vinegar and icing sugar in a saucepan while stirring to 60 °C so that the dressing will bind. Let the warm dressing cool.
- Cut the white cabbage into thin strips. Mix the cooled mustard dressing into the white cabbage. Keep covered in the fridge until serving.
- For the puffed potato and sweet potato puree, wash the sweet potatoes and pat them dry. Rub them with 2 tablespoons of the olive oil. Wrap each potato in a piece of aluminium foil. Bring the temperature of the Egg to 150 °C. Insert the pin of a core thermometer into the core of the meat and set the core temperature to 70 °C. Place the sweet potato packets next to the rib steak on the grill and roast for about 50 minutes until the potatoes are soft. Let the meat cook until the set core temperature is reached. Let the white cabbage salad come to room temperature beforehand.
- Remove the rib eye from the Egg. Remove the sweet potatoes from the Egg and carefully remove the foil. Halve 4 of the sweet potatoes, scoop out the flesh from the skins and mash with a fork. Mix the flesh with the rest of the olive oil and add salt and pepper to taste. Halve the rest of the puffed sweet potatoes.
- Serve the rib eye on a nice board with the white cabbage salad and the puffed and mashed sweet potato, garnished with the parsley.
Make this dish with...
Livar Rack
€ 105,00
Livar Rack culinary
€ 120,00
Livar Rack with rind
€ 145,00
