Preparation Time: 2 – 3 days | Cooking Time: 3 Hours | Serves: 2
Particularly famous in New York’s Jewish community, this recipe is one I always wanted to try after experiencing it in my travels and having friends speak highly of it. Granted, some patience is required as the meat needs to cure for a few days before you can cook it, but undoubtedly the results are worth it.
- 1.6KG Top Rump
- 1.5 Litre Water
- 150G Rock Salt
- 30G Soft Brown Sugar
- 2 Tsp Honey
- 2 Tsp Dry Coriander
- 2 Tsp Wholegrain Mustard
- 15G Black Pepper
- 10G Coriander Powder
- 2 Tsp Paprika
- 1 Tsp Garlic Powder
Fill a pot with water, rock salt, brown sugar, honey, coriander and mustard.
Add the meat to the pot and leave this in the fridge for 2 – 3 days, stirring the ingredients up occasionally.
Remove the meat from the pot and pat off any excess liquid. Mix the rubbing ingredients together (black pepper, coriander powder, paprika, garlic powder and 3 teaspoons of mustard) in a bowl and coat the outside of the meat.
Now we need to broil the meat. Cover the base of an oven tray with water and place a rack over it. Lay the meat on the rack and cover with foil.
Roast for 3 hours at 180°C. Remove, and let the meat sit and rest for 20 minutes. Thinly slice down and serve in a bun with salad.