Stuffed Kamado Beef Bavette with Italian Ham
Stuffed Kamado Beef Bavette with Italian Ham
Ingrediënten
- 500 g beef bavette (butterflied)
- 4 slices Prosciutto di Parma
- 50 g fresh spinach
- 30 g grated Parmesan cheese
- 1 clove garlic, finely chopped
- 1 tsp dried oregano
- Freshly ground black pepper and coarse sea salt
- Butcher's twine
Bereidingswijze
Prepare the Kamado
Light the kamado and set it up for indirect cooking at a temperature of 150°C. Add a chunk of your choice of smoking wood for extra aroma.
Prepare the Bavette
Make sure the bavette is neatly butterflied into an even sheet of meat. Lightly season the inside with pepper and the finely chopped garlic.
Fill and Roll
Arrange the slices of Prosciutto over the meat. Scatter the fresh spinach and grated Parmesan over the top. Roll the bavette up tightly and secure it at several points with butcher's twine.
Season and Cook
Rub the outside of the roll with olive oil, salt and oregano. Place the meat on the kamado grate and cook indirectly until it reaches an internal temperature of 50°C (for medium-rare).
Sear
Remove the heat deflector from the kamado and raise the temperature to 220°C. Briefly grill the bavette on all sides until a beautiful crust forms.
Rest and Serve
Remove the meat from the kamado and let it rest under loosely tented aluminium foil for 10 minutes. Remove the twine, cut into thick slices and serve immediately.
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