Bowmore dry cured oak and peat smoked sirloin and crispy gut weed

This dish was devised to reflect some of the characteristics of Bowmore 12 Years Old Whisky. You'll need to have your own hot smoker for this recipe and familiarize yourself with using it.

Not only is the prime Islay Sirloin cured in a little whisky but it then goes on to be smoked over peat and oak. Just like the malted barley that is used in the production of Bowmore - smoked with peat and then aged in oak. Here I've fried a sea weed called gut weed to accompany the beef.

Ingredients

Serves 4

  • 1kg of aged sirloin, boned and trimmed
  • 50g sugar
  • 200g salt
  • 100ml of Bowmore 12 Years Old Whisky
  • 4 bay leaves shredded
  • 1 tsp black pepper corns coarsely crushed

Method

Combine all the cure ingredients in a bowl except the whisky, just before you are ready to salt your meat.

Take a small plastic tray or something similar that is large enough to hold the beef.

Pour the whisky over the sirloin then rub the cure in.

Allow the meat to salt for 1½ - 2 hours.

Rinse the cure from the meat under a cold running tap; allow it to dry for at least 6 hours or overnight in the fridge.

Hot smoke the sirloin over a combination of oak wood chip and a little bit of peat for 30 minutes. Check the sirloin is cooked to your liking, if not, heat the smoker up with more shavings and peat and continue to hot smoke. Allow the beef to rest before serving. 

For the gut weed

Wash the gut weed in several changes of fresh water. Do this by filling two large bowls and place the gut weed in one and gently agitate it to free any sand and grit; then lift it into the next bowl and repeat.

Squeeze all the excess water from the gut weed, and then layer it out over a clean dry tea towel set over a tray.

Let the gut weed dry for several hours, this can be done by leaving it in the sun.

Bring 3 - 4 inches of sunflower oil to a heat of 160°C add the gut weed in small batches. Be very careful and standby with a lid because it spits profusely.

When cooked, 1 - 2 mins, remove and drain on absorbent paper. Scatter with some fine salt and serve.

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