So…did a little experiment yesterday. Maybe I should start with the background to why I did this:
I have a few cuts of beef in the freezer that I usually use for slow-cooking stews as they’re quite tough and require a long cooking time (e.g. Chuck). Frankly, I don’t feel like eating stews this time of year…I prefer eating them during autumn/winter to warm me up + the rest of the ingredients being in season then.
However, these cuts are usually much cheaper by the pound than other, less tough, cuts (at least that’s the case around here). Therefor I thought I should find some good ways to make “summer dishes” out of these cuts.
What I used for this experiment is what I think is the equivalent for what is called “Rump Steak” (literally translated from Swedish it’s the “outer thigh”, but the way the butchers cut the meat differs between e.g. Sweden, US an UK, so that is why it’s hard to find an exact translation…).
Anyway, this cut is also quite tough so I thought it would be good for the experiment.
With that said, here comes the recipe:
1 Rump Steak.
3 Onions, peeled and cut in quarts.
5 cloves of Garlic.
4 Bay Leaves.
2 tsp dry Rosemary.
1 tbsp Balsamic Vinegar.
1/2 cup (1 dl) of Water.
(I just mixed some Smoked Paprika powder, Chipotle powder, Fennel Powder, Onion Powder, Garlic Powder, Black Pepper, Cumin, dried Oregano, dried Marjoram and Salt.)
A few handful soaked wood chips (I used Hickory).
Grill with lid.
Place onions, garlic, bay leaves, peppercorns, water and balsamic vinegar in the bottom of the slow-cooker.
Stick the thermometer in to the middle of the thickest part of the meat, and place it on top of the onions. Slow-cook until inner temperature of the meat is about 160-175F (70-80C), and then let it rest and cool.
Fire up the grill and prepare for indirect grilling (coal at the sides, dripping pan in the middle).
Coat the meat in mustard and cover all surfaces with rub.
Place the meat over the dripping pan and put two handful wood chips on the coal.
Put the lid on and barbecue for an hour or so (remember, the meat is all ready cooked, this step was just for flavor), and add new wood as needed.
When done cut it in thin slices.
I served this with a salad and a cold sauce I made of 1 cup Turkish Youghurt, 1/2 cup (1 dl) unsweetened Apple Sauce, a little bit of crushed Black Pepper, a little bit of chopped Parsley and peeled, diced Cucumber (just mix it in a small bowl).
The taste was great with a nice BBQ flavor in the rubbed outer edges. The sauce was a very fresh contrast to the meat.
However, the meat was still a bit chewy…so the experiment of turning tough cuts into summer dishes is far from over ;)
– Both Paleo (depending on what sauce you choose) and LCHF!
If anyone has ideas, experiences or suggestions on how to succeed with this experiment, please let me know! :)