For the beef: skins from 10 pineapples
4 lb. Kona yearling striploin
Dry cure mixture:
1 c. kosher salt
1 c. dark brown sugar
2 Tbs. whole black peppercorns, crushed
2 Tbs. whole coriander, crushed
1/2 Tbs. onion powder
1/2 Tbs. garlic powder
1/4 Tbs. coarse salt
1/2 Tbs. whole allspice, crushed
1/2 Tbs. whole cloves, crushed
Hibiscus Aoli:
20 hibiscus flowers
2 Tbs. garlic, blanched
1/2 Tbs. salt
3 egg yolks
Juice from 2 lemons
2 c. extra virgin olive oil
Pineapple salad:
1 1/2 c. pineapple, cut in 1/4" dice
1/4 c. carrots, cut in 1/4" dice
1/4 c. celery, cut in 1/4" dice
1 Tbs. cilantro, minced
1/4 c. extra virgin olive oil
Juice from 1 lemon
Salt and cayenne pepper
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One week before, dry the pineapple skins in an oven, set at the lowest temperature until thoroughly dried. Rough chop in food processor.
For the beef, mix all dry cure ingredients together. Remove fat and silverskin from striploin. Place the meat in a stainless steel pan, rub with dry cure, cover and refrigerate for 48 hours.
To smoke beef, place dried pineapples in wood box, and smoke the cured striploin until an internal temperature of 115F is reached. Remove and keep warm. (It has to be served cold. Remove and when cool, refrigerate).
For the Aïoli, in a mortar, pound the hibiscus flowers, garlic and salt into a paste. Add the egg yolks and lemon juice, and slowly whip in the olive oil until all is incorporated.
For the pineapple salad, mix all ingredients thoroughly refrigerate.
To serve, slice meat very thin and lay out 5 pieces on a plate. Garnish with a 1/2 c. of the pineapple salad and three hibiscus petals. Place Aïoli in a radicchio lettuce cup on plate.
Yield: 6 servings
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