Pulled boiled beef with braised Altbier onions and mashed potatoes
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4–6 people
Preparation time:
⧗ individual
Grilling time:
⧗ about 5 ½ hours
Grill(s) & Equipment:
• Grill or smoker
• Cast iron pot or pan
Ingredients
For the boiled beef:
• 1 boiled beef, approx. 2–3 kg
• BBQ rub as desired ,
alternatively salt & pepper
• 1 bunch of thyme
• Baking paper & aluminum foil
• Oil
For the mashed potatoes:
• 500 g potatoes
• 1 knob of butter
• 150 ml milk
• 1 pinch of nutmeg
• 1 tbsp salt
For the Altbier onions:
• 4 large onions
• 1 small bottle of Altbier
• 2 tsp smoked salt
• 2 tsp pepper
• 1 tbsp garlic powder
• 2 tbsp paprika powder
More dishes from the cast iron pot can be found in the bookazine Black Pots
Eddy the Butcher:
The price per kilo for boiled beef is between €13 and €15 . The well-known large steak is cut from the whole rear of the roast beef and is also known as prime rib, high rib or scaly rib. It is usually very thick, has three to four bones and weighs around three and a half to six kilograms. A piece of meat that is appreciated by many meat lovers. The quality of rib roast depends on factors such as the genetics of the animals, husbandry, feeding, slaughter and processing - with husbandry and maturation being the most important. For the standing rib roast, I prefer meat that has been dry aged for five to six weeks, i.e. traditionally dry-aged."
preparation
➊ Set the grill or smoker to 120 °C. Massage the boiled beef all over with oil and season with the BBQ rub or salt and pepper. Then wrap the meat together with the thyme in baking paper, then wrap it in aluminum foil. Place the boiled beef in the grill or smoker and grill for 3 ½ hours.
➋ Carefully unpack the meat and grill it for another 15-20 minutes without wrapping it, with the fat cap facing upwards. For the Altbier onions, set the grill to 100 °C and position a cast iron pot or pan.
➌ Cut the onions into thin slices, put them in the pot or pan and deglaze with a little Altbier every now and then and let it simmer. Add the spices and stir well. Add Altbier two or three more times as needed and let everything simmer for 1 ½ hours.
Grilled recipe from Düsseldorf meat enthusiast Eddy the Butcher
The Rhineland native has actually dedicated his entire life to the topic of meat. In addition to his professional work as a meat master and department head of a well-known food market chain, he also looks after the physical well-being of his often prominent guests as an event griller. The Premium Beef Club is another matter close to the heart of the aspiring meat sommelier, with which he campaigns for species-appropriate and sustainable animal husbandry. Eddy the Butcher is a tireless networker when it comes to making connections to bring regional meat to the meat counters. More information at: www.eddys-beef.club
Recipe first published in FIRE&FOOD issue 01/2020
