Chuck-eye with Brabant asparagus
< 30 minutes
4 persons
Medium
BBQ
A main course with chuck roast and asparagus.
Ingredients
- 1 kg of Chuck eye (whole)
- 5 sprigs of thyme
- 5 cloves of garlic
- 1 onion
- 4 potatoes
- 500 grams of broad beans
- 8 white asparagus spears AA
- Truffle mayonnaise
- Butcher paper
- Aluminum foil
- Pepper
- Sea salt
Preparation
- 1. Wrap the chuck eye with thyme, crushed garlic, and roughly chopped onion in butcher paper and then in aluminum foil. Let it slowly cook indirectly on low heat in the barbecue at a temperature of 60 degrees Celsius until the meat reaches an internal temperature of 53 degrees Celsius, then let it rest outside the barbecue while still wrapped.
- 2. Cut the potatoes into thick strips of 2 cm x 2 cm x 8 cm and fry them in a little oil on the griddle until golden brown and cooked on all sides, season with coarse sea salt and keep warm.
- 3. Grill the broad beans in the pod on the grill on both sides until charred, remove from the barbecue and let cool slightly, shell the beans and then shell them again, keep the double-shelled broad beans warm in a small saucepan.
- 4. Peel the asparagus, cut them in half lengthwise, and slowly cook them on the grill over direct heat, grill on both sides, season, and keep warm. Remove the chuck eye from the foil and grill it on all sides on the barbecue grill over high heat.
- 5. Season with salt and pepper, let it rest briefly, and carve into desired portions.
- 6. Place 4 halves of grilled asparagus and a fried potato on each plate. Arrange the meat on top.
- 7. Divide the broad beans over the dish. Pipe the truffle mayonnaise onto the potato using a piping bag.