Rump cooked in hay
Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.
Makes 3 kilograms.
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Ingredients
|
3 |
kg |
rump |
|
1 |
|
bottle of white wine |
|
As needed |
|
hay |
|
As needed |
|
salt and pepper |
Preparation method
- Bring the barbecue or kamado up to approx. 300°C.
- Soak the hay in cold water for 20 minutes.
- Season the rump with salt and pepper, and cook on the grill.
- Place the meat and the hay in a pan and leave to slowly braise on the kamado at about 180°C.
- Sprinkle regularly with the wine to prevent the hay from burning.
- Cook the rump until it has a core temperature of 52°C.
Serving suggestions
- As part of a composition with potato, red sweet pepper, garlic, celeriac, onion, and carrot components.