👥8 people
⏲️23h 0m
🕐5h 0m
🍽️starter
This salad sticks to the basics with a few delicious twists!
Ingredients
- For The Salad:
- 8 ounces mixed greens
- For The Beef:
- 2 lbs beef belly
- 6 cups brine
- 2 teaspoons Prague powder #1
- ½ cup rub of choice
- For The Dressing:
- 3 anchovy filets, chopped
- 1 large clove garlic, chopped
- ¾ teaspoon salt
- 1 large egg yolk
- 2 tablespoons lemon juice
- ¾ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- 3 tablespoons parmesan cheese
- 3 cloves black garlic
Method
- Place beef belly in a BPA-free 5 gallon bucket or any food rated plastic container big enough to submerge the beef belly. Cover the beef belly in brine and then add 1 teaspoon of Prague powder #1 per pound of beef belly. Place the container in the fridge and allow it to cure for 4-6 days.
- Remove the beef belly and pat dry, then rub down with the rub of choice. Allow the rub to penetrate by letting it sit for a minimum of 2 hours, up to overnight.
- Remove the beef belly from the refrigerator 30 minutes prior to cooking. Preheat the Egg to 200º with a platesetter, smoking wood, pan of water and stainless steel rack. Place the beef belly on the Egg and smoke until internal temp reaches 160°, about 4-6 hours. Remove from the Egg, wrap in foil and allow to rest for an hour.
- Trim the beef belly removing unwanted fat and any sinew (tougher than fat). Slice a few thicker slabs and then chop the rest small and place in a pot on medium low heat to render. Once rendered, remove from the pot and place on a tray lined with paper towels to absorb excess fat. Preheat a skillet over medium heat and spray with pan spray, place the slabs in the preheated skillet and place a weight on top to allow them to get a good sear. After 3-4 minutes flip them, place the weight back on top and cook for another 3-4 minutes until both sides have a strong sear.
- To make the dressing, add all the ingredients, except the olive oil, to a high powered blender and blend. Slowly drizzle in the olive oil until you reach desired consistency. Add salt and pepper to taste.
- To serve, combine the mixed greens with the dressing. On a platter start with the beef belly slabs, then cover in tossed greens, sprinkle with rendered beef belly, finish with fresh crushed black pepper.
