radishes, recipes & rudi

 

Serves: 6

2 Tbsp (30 ml) olive oil
30–40 slices cured beef (see recipe)
200 g labneh balls
24 ribbons pickled carrot, rolled
12 fresh figs, sliced
mustard greens or wild rocket
20 g toasted pine nuts
Maldon salt
black pepper
balsamic reduction (optional)

Place five to six slices of cured beef on each plate.
Top with balls of labneh, pickled carrot, sliced fig and the salad greens.
Season with salt and black pepper. Drizzle with olive oil and balsamic reduction (if using).

Cured Beef

Makes: 40–60 slices

600 g beef sirloin cut into a log, trimmed, fat and sinews removed (fillet can also be used)

Curing rub:
¾ C (185 ml) sea salt
1/3 C sugar (80 ml)
1–2tsp(5ml) cumin seeds, toasted and crushed
¼ C (60 ml) crushed black pepper
¼ C (60 ml) fresh thyme
1 Tbsp (15 ml) lemon zest
½–1 tsp (2.5–5 ml) toasted and crushed coriander seeds

Crust:
1 Tbsp (15 ml) lemon zest
2 Tbsp (30 ml) fresh thyme
2 Tbsp (30 ml) finely crushed black pepper

Cut the beef lengthwise into two equal pieces.
Lay a dishtowel out on the table. Sprinkle salt and sugar onto the dishtowel. Sprinkle the cumin, black pepper, thyme, lemon zest and coriander seeds on top. Place the meat in the centre of the dishtowel, wrap neatly and place in the refrigerator.
Refrigerate for 6–12 hours, depending on how much you want the meat to cure.
Remove meat from the dishtowel and gently wipe off the excess rub.
Mix the crust ingredients together and place on a plate or cutting board. Roll the meat in it to cover the meat lightly. Thinly slice the meat and reserve for plating.

The quantity of spice is subject to taste. Adding a little rosemary or chilli, will also work well. Also add more pepper if desired.