Silverside smoked on the barbecue
This silverside preparation consists of three steps. First, the beef is brined, then coated in a spice rub, and finally smoked on the barbecue and finished in the oven. This creates a spicy, smoky, and tender end product.
Allergens & dietary requirements
- Mustard
Ingredients
- 1 silverside
- 9 kg water
- 580 g treacle sugar
- 300 g salt
- 13 g coriander seeds
- 10 g mustard seeds
- 10 g black peppercorns
- 4.5 g fennel seeds
- 1 chilli flakes
- 3 bay leaf
- 4 star anise
- 75 g brown sugar
- 75 g salt
- 72 g black peppercorns
- 55 g coriander seeds
- 10 g garlic powder
- 7.5 g chilli flakes
- 10 g mustard seeds
Preparation method
- To prepare the brine, mix together the water, treacle sugar, salt, coriander seeds, first quantity of mustard seeds, black pepper, fennel seeds, first quantity of chilli flakes, and star anise. Allow the silverside to brine for at least 24 hours.
- To create the spice rub, crush together the treacle sugar, salt, black peppercorns, coriander seeds, garlic powder, second quantity of chilli flakes, and second quantity of mustard seeds. Rub the spice mix onto the meat.
- Sear the meat all over on the barbecue.
- Add the wood chips for smoking and smoke the eye of round for ten minutes.
- Continue cooking the meat in an oven at 145°C until the centre reaches a temperature of 51°C.
Serving suggestions
- Slice thinly for a cold starter with components of onion, fennel, butterhead lettuce, asparagus, etc.
- Served lukewarm and thinly sliced as a component in a salad.