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Smoked beef roast and clear cabbage-nut salad

  • 1.5 kg  roast beef
  • 4 whole cloves of garlic
  • 4 sprigs of rosemary
  • 1 tbsp Dijon mustard
  • 2 tbsp coarse-grained sea salt
  • 1 tbsp rapeseed oil

Chop the garlic and rosemary. Rub them with mustard on the roast beef and allow to season for at least two hours. Quickly fry some colour on the roast in a grill or a frying pan. Place the roast on a smoking rack or basket and smoke until the meat is still reddish on the inside. When using a thermometer, a good inside temperature is about 52 degrees. Rub the surface of the roast with sea salt and wrap it in foil. Let rest for about 10 minutes. Wipe off excess salt from the surface of the meat and cut the roast into thin slices.

Cabbage-nut salad

  • 500 g white cabbage
  • 1 dl crushed cashews or hazelnuts
  • 1 tbsp nut oil
  • 0.5 dl olive oil
  • juice of   1 lemon
  • 1 tbsp honey
  • 2 tbsp of chopped parsley
  • salt and black pepper

Mix the olive oil, sesame oil, honey and lemon juice together. Slice the cabbage into thin strips and mix in the marinade. Add in the crushed nuts and chopped parsley. Mix and serve immediately.