US Whiskey Rib Eye “Makers Mark”

• 500 g US rib eye steaks
(Please note: Steaks must be
marinate for 12 hours)
• 400 ml Makers Mark Whiskey
• 200 ml water
• 200 ml apple juice
• 4 tbsp mustard seeds
• 2 onions
• Sugar
• Salt

For the sauce:
• 1 onion, cut into very
finely diced
• ½ garlic clove, cut into very
finely diced
• 300 ml chicken stock
• 2 tbsp peanut paste
• Salt
• Sugar
• 1 tbsp oil

For the dumplings (should be prepared in advance):
• 300 g dumpling bread (bread cubes)
• 3 eggs
• 100 ml milk
• 1 onion,
cut into cubes
• 50 g bacon cubes
• Salt pepper
• 3 tbsp parsley, chopped

For the Roasted Balls:
• 1 handful of Brussels sprouts
• 1 red onion
• 2 carrots
• 200 g smoked pork bacon
• 2 dumplings, cut into small pieces

Salt and sugar the rib eye steaks in roughly equal parts. Put them aside in a dish with high sides. Roast the mustard seeds in the pan without oil. Meanwhile, peel the onions and cut them into thin strips. When the mustard seeds start to burst, add the onions and sauté them with a little oil until translucent. Then deglaze with whiskey, apple juice and water, let cool and pour over the rib eye steaks. Now chill for 12 hours.

For the dumplings, heat the milk until lukewarm. Pour over the dumpling bread in a bowl. Sauté the bacon and onion cubes in a pan and add to the dumpling mixture. Add the eggs and parsley and knead the mixture vigorously until it forms a compact mass. Season with salt and pepper. Now form the mixture into hand-sized balls and place them in boiling water. When the dumplings float on top, they are ready. Remove from the water and allow to cool. As soon as they are cold, cut into large pieces of about 2.5 cm in size.
For the sauce, sauté the onion and garlic cubes in oil over a low heat in a saucepan and then deglaze with the chicken stock. Strain through a fine sieve, return to the saucepan, stir in the peanut butter, season with salt and sugar, bring to the boil - done.

Before grilling, remove the steaks from the marinade and bring them to room temperature. Grill them vigorously on both sides for about 2 to 3 minutes at around 250°C. Then place them on the grill resting area and allow them to rest for about 10 minutes. Heat them again over the coals.

For the roasted balls, preheat a pan on the grill. Divide the Brussels sprouts into individual leaves, cut the red onion, carrots and bacon into pieces about 1 cm in size. Lightly fry the bacon and red onion in the pan without adding any oil. Add the dumpling pieces, carrots and Brussels sprout leaves and fry them. Serve with the sliced ​​steaks and the sauce.

FIRE&FOOD Issue 1-2016