Summary

Ingredients

• 1 kg roast beef (mayor`s piece, pastor`s piece)
• 1 dash olive oil

For the marinade:

• 5 g pepper, coarsely round
• 15 g herbs (marjoram, oreano, thyme, rosemary)
• 25 g cane suar
• 10 g paprika powder, noble sweet
• 25 g sea salt, coarse
• 20 g arlic, freeze-dried

For the glaze:

• 20 g cane suar
• 100 ml balsamic vinegar
• 10 g sea salt, coarse
• 1 shot red wine

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Instructions

1. Mix the ingredients for the marinade and grate in a mortar. Brush the mayor`s piece with a dash of olive oil and then rub the marinade on the meat. Wrap the meat in cling film and marinate in the refrigerator for 2 hours. Then let it rest for another hour at room temperature.
2. Briefly bring the ingredients for the glaze to the boil in a small saucepan and then refrigerate.
3. Since the meat is not cooked over direct heat, divide the grill into 2 zones. Sear the meat on both sides over direct heat, put the thermo in the center of the piece of meat and then place the mayor`s piece on the indirect zone of the grill, i.e. not directly over the embers. Place a drip tray with some liquid underneath. Close the lid of the grill. Brush the meat with the glaze every 15 minutes.
4. After approx. 1 - 1.25 hours and at 110 ° C - 130 ° C, the meat should have reached a core temperature of 60 ° C and should be removed from the grill. Let the roast rest for another 15 minutes and serve.