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ann_oliver
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michael voumard's
barbecue
rare
beef
I love working with other chefs because you always learn something that you don’t know, or something that is better than you do know. Since 2005 helping Michael Voumard with Cedric Eu for a Rockford Wines function, I have made this beef hundreds of times and never had a single complaint.
It does piss me off a little to watch people not eat the excellent crispy bits of fat, but!!! Best cooked over charcoal, but a gas grill with rocks will do. Don’t worry about the flames it’s part of the dish and let it rest for at least thirty minutes before slicing.
The recipe includes a half sirloin [about 1.8kg] and full [about 3.4 kg] but we always do a full sirloin because if we are lucky enough to have any leftovers, rare beef, tomato and raw onion sandwiches, in fresh white bread lavishly buttered are a thing of absolute heaven in our family.
first published in galaxy guides 2007 revamped 8 December 2024 AO
love your butcher
The average size of a full sirloin is about 3.5kg and whilst we mainly work on an average of 200g meat per person, this meat is so delicious I never allow less than 300g per person and add another 500g for weight loss during cooking.
Anyway, whilst it’s often ‘fat chance’ for leftovers they never go to waste.
the recipe is for half and full sirloin
60:120g ginger garlic
125:250g Ketyap Manis
50:100g black vinegar [or balsamic]
20:40g black pepper, freshly and coarsely ground
I like to leave a fair amount of fat on the sirloin, but clean up the underside from sinew [the silver bits]. For a half sirloin cut it into about three to four pieces lengthwise, for a full into six. Roll the meat through the marinade so that the meat is evenly coated, lay in a single layer fat side up and refrigerate for at least twenty-four hours, forty-eight even better.
take the damned meat out of the fridge at least two hours
before you want to cook
Expect flames and fire as the bits crisp up and you head towards heavenly deliciousness. Seriously brown the meat on all sides for a few minutes. Take the meat off of the grill and white it is still very hot pour oven any remaining marinade. Stand the meat on a rack and rest for at least 30 minutes before slicing.
The permutations that can be made with this heavenly meat are endless and only defined by your reading or your imagination or both.
the hard way, the fab way, the voumard way…inspired of course by chef David Thompson..get chopping
let’s get real you have a choice…do nothing fancy and everyone will love you…do something seriously fancy and they will love you more. The choice is yours!
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