Meatopia At Home recipes

Roberta Hall’s barbecued beef rump cap with black garlic mayo and veal heart kebab

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This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs. Head to instagram.com/meatopiauk for the chefs’ recipe videos, saved in our Story Highlights.

Big Has (AKA Hasan Semay) is one of the breakthrough fire-cooking chefs of the moment. He made his Meatopia debut collaborating with pastry chef extraordinaire Ravneet Gill at Meatopia 2019, and has since become a backyard barbecue legend for his cookouts with his dad, shared on his Instagram channel instagram.com/bighas___. He was due to hit Tobacco Dock again with a new dish for Meatopia 2020, but as the cosmos clearly had other plans he’s instead been kind enough to kick off our Meatopia At Home series with his recipe for grilled pork chop and smoky peperonata.

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights.

Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

Roberta Hall’s barbecued beef rump cap with black garlic mayo and veal heart kebab
Ingredients

1.5kg beef rump cap (Roberta’s was gifted to her by Turner & George for the cookalong)
One quarter of a veal heart
200g bone marrow
250g baby plum tomatoes
20g basil
1 head baby gem lettuce

For the marinade:
½ cup paprika
2 tbsp light soft brown sugar
1 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
A good pinch of black pepper
1 tbsp chilli powder
200ml rapeseed oil

For the flatbread dough:
55g yoghurt
55g water
2.5g sugar
3.5g dried activated yeast
3g salt
135g strong bread flour

For the mayo:
50g black garlic paste
1 egg yolk
20ml sherry vinegar
1tbsp dijon mustard
Oil

 

Method

Remove the skin from the fat on the rump cap. Combine all the dry marinade ingredients together and then mix in oil to get a paste. Rub this all over and marinade for 2—24 hours in the fridge. Remove from the fridge a good hour before cooking to come to temperature.
Make the flatbread dough by gently warming the yoghurt and water in a bowl over the barbecue. In a separate bowl, mix the sugar and yeast, then add to the warm yoghurt mix and whisk until the yeast dissolves. Combine the salt and flour and then mix with the liquid to form a dough. Transfer to a lightly oiled bowl and cover with cling film. Leave for 20 minutes until doubled in size, then knock back and divide into 4 balls. Place these on an oiled plate and leave for a further 15 minutes. When you’re ready to cook, pat them down so they’re nice and flat.
Place your beef over the barbecue and keep it moving for a nice even colouring all over. Once cooked to your liking, leave to rest for 15 minutes.
While the beef cooks, make the black garlic mayonnaise by whisking the egg yolk, vinegar and mustard together. Slowly add the oil while continually whisking until you get a mayonnaise consistency, then mix through the black garlic paste and season to taste.
Prepare the heart kebab by trimming off external fat and connective tissue, cutting into cubes and arranging on skewers.
Break the lettuce leaves off grill them along with your flatbreads. You want to get a good char and a bit of smoke without burning — keep turning the flatbreads regularly.
For the tomatoes and bone marrow, melt the bone marrow on a tray over the barbecue. Halve the tomatoes and season, then coat them in the melted bone marrow. At the last minute tear and add the basil leaves.
Roll the prepped kebabs in the tomato and bone marrow juices, season and pop over the hottest section of the barbecue. After 30 seconds turn them so the meat stays nice and pink — overcooked heart is tough and chewy.
Carve the rested beef, spread the black garlic mayo on the flatbread, then add the baby gem leaves, the sliced beef, tomatoes and bone marrow on top. The heart kebabs can go on top or on the side.