Grill Method: Indirect
Grilling temperature: 160-180 degrees Celsius
Ingredients for 4 persons:
30 g BEEF CLASSIC from COOKandGRILL
800 g beef rump whole
20g Dijon mustard
500 g potatoes, speckled
15 g POTATO seasoning from COOKandGRILL
80 grams of onions
50 grams of butter
Lightly score the fat present on the meat , avoiding too deep cuts and only cutting into the fat.
Rub the beef rump with Dijon mustard and season with the RIND CLASSIC spice mixture.
Prepare the grill for indirect grilling (160 °C). Place the core temperature probe in the middle of the hip - grill indirectly until a core temperature of 56 °C is reached.
Let the meat rest for 10 minutes - I use the Upgrate BBQ board here, and cut into thin slices.
Slice the peeled potatoes into fine slices of 4 to 6 mm. Peel and finely dice the onions. Prepare the grill for indirect grilling (180 °C).
Sauté the onions in the preheated pan until translucent - remove from the pan and mix with the planed potatoes and the POTATO spice. Now place the potatoes in layers in the pan, making sure that the layers lie nicely together.
Grill with the lid closed for about 40 minutes, then brush with butter to create a golden crust.