Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Smoke mix
To brown
Radish vinaigrette
How it's done
Smoke mix
Place the wood chips, water, rosemary and sage in a bowl, mix well, leave to stand for approx. 30 mins.
To brown
Heat the oil in a frying pan. Season the meat, brown all over for approx. 8 mins., only turning when a crust has formed, remove. Mix the oil, honey and paprika, brush the meat with the marinade.
To grill
Drain the wood chips, place directly on the embers. Place the meat on the grill, cover and grill indirectly over/on a low heat (approx. 140 °C for approx. 1½ hrs., the core temperature should be approx. 90°C.
Radish vinaigrette
Mix the balsamic with all the other ingredients up to and including the chervil, leave to infuse for approx. 30 mins., season.
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