Ingredients
Servings
- RACK --------------------------------------
- 1 8-rib rack
- PULLED MEAT ----------------------------
- 100 g vegetable mirepoix
- 2 Tbsp Cajun spice rub or similar
- 100 ml red wine
- 100 ml meat stock
- 1 chipotle chilli or jalape
- RELLENO ----------------------------------
- 8 small paprika
- 0.25 cup Masa flour
- 1 egg wash
- 0.5 cup fine cornmeal
Recommended sides
Servings
- RACK --------------------------------------
- 1 8-rib rack
- PULLED MEAT ----------------------------
- 100 g vegetable mirepoix
- 2 Tbsp Cajun spice rub or similar
- 100 ml red wine
- 100 ml meat stock
- 1 chipotle chilli or jalape
- RELLENO ----------------------------------
- 8 small paprika
- 0.25 cup Masa flour
- 1 egg wash
- 0.5 cup fine cornmeal
Recommended sides
Pulled meat
Remove the outside cap of the rack. Remove the heavy silver skin from both the rack and the cap.
Rub both with the Cajun spice and sear on the BBQ until it becomes a nice caramelised colour.
Place the cap muscle on the mirepoix and add the liquids. Cover and braise at 160°C / 320°F for about 2 hours until the meat is soft and easy to pull.
Cool in the liquid, when cold remove meat and shred.
Strain the liquids and reduce when cool, use some of this to bind the pulled meat. Reserve the remaining jus for a sauce.
Relleno
Burn until skin is black, cool and remove the skin. Make a slit lengthwise and remove seeds.
Stuff each pepper with the pulled meat.
Season the masa with some of the spices. Roll each pepper in this, egg wash and crumb with the cornmeal. Deep fry at 180°C / 350°F until golden and cooked through.
Rack
Finish the rack in the oven or under in a BBQ with a lid until med rare about 54°C / 130°F.
Slice each cutlet and serve with a Relleno with the remaining jus.
To serve
Accompany with sweetcorn, black bean and yam salad, and avocado coriander cream.
Serve with your favourite smoky BBQ sauce.
Here are some tips to help with this recipe
Paprika sizing
A small paprika is about 3 cm long. Use 4 larger ones if they are longer than that.
