Gastronomixs

Rump hot smoked on jasmine tea

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Rump hot smoked on jasmine tea

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Ingredients

 

 

rump

150

g

ginger, finely chopped

2

bunches

spring onion

4

cloves

garlic, chopped

2

 

cinnamon sticks

20

 

Szechuan peppercorns

200

g

honey

30

g

salt

200

ml

kecap manis (thick, sweet soy sauce)

1

tbsp

lapsang souchong tea

30

g

Darjeeling tea

150

g

raw, uncooked rice

30

g

sugar

Preparation method

  • Make a marinade from all the ingredients, except for the meat, tea, rice, and sugar.
  • Marinade the rump in the mixture for 4 hours.
  • Cover a large pan with aluminium foil and place the rice, tea, and sugar on top. The aluminium foil prevents the ingredients from sticking to the pan.
  • Caramelise on low heat so that sufficient smoke is released.
  • Put a rack in the pan and place the meat on top.
  • Cover the pan with a lid and leave to smoke for 40 minutes. Make sure the meat reaches a core temperature of 53°C.
  • Set to cool.
  • Sear the meat on all sides in a pan with clarified butter as you would do with roast beef.
  • Set to cool. 

Serving suggestions

  • Serve, for example, with rice, avocado, mushroom, cucumber, or spinach components.

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