Outside Skirt with Chutney
Ingredients
For 8-10 people
• 2 outside skirts. ready to grill
breaded
• 300-500 ml Jeff's Bavarian
Ale (amount depends on
Meat size)
• Garlic salt
• 1 sprig of rosemary
• Flower of Sal
• Moroccan pepper
(or other strong pepper
as desired)
For the strawberry-rhubarb chutney:
• 500 g rhubarb
• 250 g strawberries
• 400 g onions
• 800 g brown sugar
• 250 ml white wine vinegar
• 150 ml apple cider vinegar
• 100 ml water
• 1 tsp salt
• 1 teaspoon ground coriander
• ½ tsp ground cloves
Jeff’s Bavarian Ale:
Modern interpretation of a
Bavarian wheat beer;
Original gravity: 16.7 °P;
Alc. 7.1% vol;
Hops: Hallertau Aroma and
Bitter hops, Australian aroma hops;
Bitterness units: 32 IBU
preparation
First, prepare the chutney. To do this, clean and peel the rhubarb and cut it into small pieces. Clean, remove the stems and quarter the strawberries. Peel the onions and cut them into small cubes. Bring everything to the boil in a saucepan with the sugar, vinegar, water and spices, stirring constantly, then simmer for around 60 minutes over a low heat, stirring occasionally. Pour into prepared jars and allow to cool.
Place the steaks in a bowl with the rosemary sprig and a little garlic salt. Pour the ale over them and marinate for at least 2 hours.
Prepare the grill for direct heat and heat to around 250°C. Remove the steaks from the marinade, pat dry and grill twice for 2 minutes on each side. Cook in a cooler part of the grill until the core temperature reaches around 56-58°C. After grilling, season with salt and pepper and allow to rest for around 5 minutes before cutting.
Serve with the strawberry-rhubarb chutney.
Beer sommelier Michael König: "With Maisel & Friends Jeff's Bavarian Ale, the Bayreuth brewers have dared to reinterpret the Bavarian national drink. The signature beer has been refined with a special hop note and brings out the full aroma of Maisel's Weisse Weißbier yeast. The outside skirts have already been marinated in Jeff's Bavarian Ale, which means the meat subtly takes on the fruity, spicy aroma of the beer. The creamy perlage and the spicy finish of the Weißbier interpretation enhance the peppery notes and thus intensify the meat experience."
FIRE&FOOD Issue 3-2017
