We’re making another delicious beef roast, wrapped in pork belly for a change. Previously, we just had the beef on indirect heat for a while, until tender and medium inside. Now, as the beef is covered with pork belly, the meat can take a bit more direct grilling to get some Maillard-action going.
In keeping it simple, spices are salt and pepper, with a taste of smoked paprika. Obviously, there will be flavors from wood smoke as well. We’re using birch here.
This one doesn’t really yearn for accompaniments. Serve it sliced, with maybe a side of beer.
As ever, wood-fired all the way!