Gastronomixs

Smoked cube roll as a cold cut

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Smoked cube roll as a cold cut

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Ingredients

1

whole

cube roll

400

g

coarse sea salt

100

g

brown caster sugar

1

bunch

rosemary

1

bunch

thyme

5

cloves

garlic

30

g

crushed black peppercorns

Preparation method

  • Clean the garlic and puree it with the salt, sugar, pepper, and herbs.
  • Rub the cube roll with the mixture and pull vacuum. Leave to marinate in the refrigerator for one day.
  • Rinse the marinade off the meat. Cook in an oven at 95°C until the centre reaches 45°C.
  • Cold smoke the meat for three hours in the smoke house.
  • Allow the cube roll to cool completely in the refrigerator.
  • Cut the cube roll into thin slices on a meat slicer. 

Serving suggestions

  • Serve in a light salad with dandelion greens, rocket, thin croutons made from French bread, pickled gherkins, and a mustard vinaigrette.
  • As a sandwich filling.
  • On a wooden plank as part of a selection of charcuterie. 

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