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Pickled beef rosemary with picadillo rub
Rundershortrib brined in salt, sugar, bay leaves, pepper and beer with rub of garlic, oregano and chilli flakes served with wraps and avocado.
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Ingredients
- 2,4 liter tap water
- 200 g sea salt
- 200 g granulated sugar
- 2 dried laurel leaves
- 1 el black peppercorns
- 600 ml Double bock
- 2 twig sprig of rosemary
- 1 kg shortrib of the salesman
- 2 toe garlic
- 3 twig fresh oregano
- 1 tl chili flakes
- 1 el picadillo
- 1 jalapeño pepper
- 15 g fresh coriander
- 1 avocado eats
- 390 g Veg chili beanz
- 12 miniwrap
- 125 g creme fraiche
Kitchen Stuff
Directions
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Boil the water with salt and sugar and let the salt and sugar roast.
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Turn off the heat and add the bay leaf, pepper, water and beer.
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Put the brine in the refrigerator. Ris the needles of the sprigs of rosemary, cut finely and rub the meat.
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Place the meat in a lockable container and pour the brine into it, making sure the meat is underneath. Leave for 24 hours in the fridge covered.
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Make the herbal rub. Slice the garlic and the oregano and mix with the chilli flakes, picadillo and pepper.
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Remove the meat from the brine, rinse and pat dry.
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Rub the meat around with the rub and let it come to room temperature in 1 hour.
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Light the barbecue.
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Place the meat in an aluminum disposable oven dish and cook in a closed barbecue on low heat for 6 hours. Pour the fat regularly.
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Take the dish of the barbecue and let loosely covered with aluminum foil rest for 20 minutes.
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Meanwhile cut the stalk of the jalapeño pepper and cut the flesh into thin rings. Cut the coriander coarsely.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into thin strips.
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In the meantime, heat the beans on low heat for 10 minutes in a pan and heat the wraps on low heat on the barbecue.
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Pull the meat apart from the bone with 2 forks.
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Put the meat, beans, wraps, pepper, coriander, avocado and crème fraîche on the table and touch! .
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Nutrition
610Calories
Sodium0% DV1.605mg
Fat54% DV35g
Protein80% DV40g
Carbs10% DV30g
Fiber28% DV7g
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