Beef Denver With American Coleslaw
A classic combo with a whole lot of flavour.
Serves: 6
Ingredients:
For the beef:
- 1.2-1.5 kg Beef Denver, also sold as underblade roast or boneless short rib
- 2 tbsp neutral oil
- 2 tsp fine salt
- 1 tsp freshly ground black pepper
For the American coleslaw:
- 1/2 small red cabbage, finely shredded
- 1/2 small green cabbage, finely shredded
- 2 large carrots, peeled and grated or julienned
- 1 cup mayonnaise
- 1 tbsp yellow or Dijon mustard
- 2 tbsp white vinegar
- 1 tsp celery seed
- Salt and freshly ground black pepper, to taste
Optional homemade mayonnaise:
- 2 pasteurised egg yolks
- 1 tsp mustard
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- 250 ml neutral oil
- 1/2 tsp salt
How To Make Beef Denver With American Coleslaw
1. Prepare a two-zone fire, with a hot direct-heat side and a cooler indirect-heat side. Allow the beef to stand at room temperature for 30-45 minutes, then pat it dry. Rub with oil and season generously with salt and black pepper.
2. Ask the butcher to demonstrate any trimming required and point out the direction of the grain. Place the beef over direct heat and sear on all sides until deeply browned.
3. Move the beef to the indirect side, close the lid if available, and cook until the centre reaches 52-54°C for medium-rare, or to the guests’ preferred doneness. Turn occasionally for even cooking.
4. Transfer to a board, loosely cover and rest for 10-15 minutes. The temperature will continue to rise slightly as it rests.
5. For the coleslaw, combine the red cabbage, green cabbage and carrots in a large bowl. In a separate bowl, whisk together the mayonnaise, mustard, vinegar and celery seed. Season with salt and black pepper.
6. Pour the dressing over the vegetables and toss until evenly coated. Chill until ready to serve.
7. If making the mayonnaise, whisk the pasteurised egg yolks with the mustard, lemon juice, vinegar and salt. Add the oil very slowly at first, whisking continuously, then in a thin steady stream until thick and emulsified. Use this in place of the prepared mayonnaise.
8. Slice the rested beef thinly against the grain and serve with the American coleslaw.