Oyster Blade Baguette
Ingredients
• approx. 1 kg oysters
Blade Roast
• 2 loaves of baguette
For the rub:
• 50 ml olive oil
• 4 tbsp coriander seeds
• 3 tbsp mustard seeds
• 2 tbsp mustard seeds
• 1 chilli finely chopped
• 2 tsp salt
• ½ tsp pepper
For the salad garnish:
• 1 cucumber
• 1 onion
• ½ head red cabbage
• a bit of salt
For the sauce:
• 2 tbsp mustard
• 4 tbsp ketchup
• 4 tbsp BBQ sauce of your choice
preparation
Put the ingredients of the rub in a small bowl and mix. Leave the piece of oysterblade as a roast, rub it heavily with the rub and cover it and leave to cool for about 1 hour. Then heat the grill to about 110-120° C and grill the piece of meat indirectly.
During the cooking phase, the salad is prepared for the garnish. Grate the cabbage and cucumber, chop the onion and put it in a bowl and sprinkle with a little salt so that the salad can simmer for a while. Now prepare the sauce. Put all the ingredients in another bowl and mix well.
The meat is ready after about 3 hours. The core temperature for medium rare should be around 63-66° C. If the piece of roast is a little thicker, the cooking time will be a little longer. Once the core temperature has been reached, the piece should rest for about 10 minutes before cutting. In the meantime, the halved baguettes can be briefly toasted on the grill.
Now it's time to add the toppings. Spread some sauce on the baguette, add the cabbage and onion mix, then the meat slices, the cucumbers, some more sauce, put the baguette lid on and the delicious package is ready.
FIRE&FOOD Issue 2-2016
