Gastronomixs

Dry-brined and marinated striploin, cold smoked

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Dry-brined and marinated striploin, cold smoked

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Ingredients

1

kg

striploin

120

g

sugar

280

g

coarse sea salt

40

g

five-spice mix (ground)

10

g

freshly ground black pepper

20

g

garlic, finely chopped

Preparation method

  • Mix all the ingredients well, except for the striploin.
  • Cover the striploin with the mixture and leave in the refrigerator to infuse for two days until the striploin is well brined.
  • Rinse the striploin with cold water for 5 minutes to remove the mixture and pat dry.
  • Cold smoke the meat for three hours.
  • Place the smoked meat in a vacuum bag and pull vacuum to allow the smoky flavour to permeate the meat.

Serving suggestions

  • As a basic ingredient in a starter with components such as apple, tomato, potato, or radish.
  • Goes well with artichoke in a salad or with cauliflower piccalilli.
  • Delicious as an amuse-bouche with aubergine purée and blue cheese.

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