Smoked veal rib with Asian slaw
Ingredients
For the veal rib:
- 1 ½ kilo veal rib rack
For the coffee rub:
- 50g salt
- 35g coffee (fine)
- 35g brown sugar
- 30g ginger ground
- 30g black peppercorns
- 20g coriander seeds
- 20g caster sugar
- 20g smoke paprika
- 20g cayenne
- 10g garlic powder
For the Asian paste:
- 30g Jalapeno chili (burnt)
- 30g coriander
- 15g soy sauce
- 15g fresh ginger
- Teaspoon sesame oil
- 1 lime zest and juice
- 20g dark brown sugar
For the slaw:
- 1 white cabbage (finely shaved)
- 1 red onion (finely sliced)
- 1 head of fennel (finely sliced)
- Japanese mayonaise
- Chopped coriander
- Salt
- Vinaigrette
Cooking instructions
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Grill the chili peppers until burnt outside.
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Cool and place in a food processor with the rest of the ingredients and blend until a fine paste is made. It should be a brown or green colour.
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Mix cabbage, onion and fennel in a bowl with small teaspoon of paste. Mix with the Japanese mayonnaise and coriander.
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Add the Asian paste to the slaw and mix well.
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Prepare the coffee rub by mixing the rub ingredients.
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Rub the coffee rub on the veal rib and marinate for 4-6 hours.
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Fire up the barbecue and smoke the veal rib on it for 3-4 hours, at approximately 120-140°