Whisky Focus - Bowmore Dry Cured Oak and Peat-Smoked Sirloin and Crispy Gutweed

River Cottage’s chief forager John Wright and head chef Gill Meller have created a series of delicious recipes perfectly matched to Bowmore Islay’s first Single Malt.

This dish was devised to reflect some of the characteristics of Bowmore 12 Years Old whisky. You’ll need to have your own hot smoker for this recipe and familiarise yourself with using it. Not only is the prime Islay Sirloin cured in a little whisky but it then goes on to be smoked over peat and oak – just like the malted barley that is used in the production of Bowmore; smoked with peat and then aged in oak. Here I’ve fried a seaweed called gutweed to accompany the beef.

Ingredients
Serves 4

• 1kg aged sirloin, boned and trimmed
• 50g sugar
• 200g salt
• 100ml Bowmore 12 Years Old Whisky
• 4 bay leaves shredded
• 1 tsp. black peppercorns coarsely crushed

Method

• Combine all the cure ingredients in a bowl except the whisky, just before you’re ready to salt your meat
  Take a small plastic tray or something similar that is large enough to hold the beef. Pour the whisky over the sirloin then rub the cure in.
   
• Allow the meat to salt for 1 ½ - 2 hours
  Rinse the cure from the meat under a cold running tap; allow it to dry for at least 6 hours or overnight in the fridge.
   
• Hot smoke the sirloin over a combination of oak woodchips and a little bit of peat for 30mins. Check the sirloin is cooked to your liking, if not, heat the smoker up with more shavings and peat and continue to hot smoke.
   
• Allow the beef to rest before serving.

For the Gutweed

• Wash the gutweed in several changes of fresh water. Do this by filling two large bowls and place the gutweed in one and gently agitate it to free any sand and grit; then lift it into the next bowl and repeat
  Squeeze all the excess water from the gutweed and then layer it out over a clean dry tea towel set over a tray.
   
• Let the gutweed dry for several hours; this can be done by leaving it in the sun.
   
• Bring 3-4 inches of sunflower oil to a heat of 160°C, add the gutweed in small batches. Be very careful and standby with a lid because it spits profusely.
   
• When cooked after 1-2mins, remove and drain on absorbent paper. Scatter with some fine salt and serve.

• About Bowmore River Cottage Whisky Recipes
   
• Bowmore Dry Cured Oak and Peat-Smoked Sirloin and Crispy Gutweed
   
• Pine-Fired Mussels with Spear-Leaved Orache
   
• Wood-Roasted Lobster and Scallops with Wild Sorrel Sauce
   
• Sea Lettuce, Clam, Potato and Oyster Rostis
   
• Chocolate and Seaweed Pannacotta with Bowmore Butter Shortbread
   
• Chocolate and Bowmore-Soaked Prune Fondant

• UK Shops
   
• USA Shops
   
• European Shops
  

Whisky Focus