CHRISTMAS RECIPES WITH YOUR KAMADO: SWEET AND SOUR TOPSIDE
INGREDIENTS
Preparation time: 1:40
– 1 Topside (2.5 / 3 KG)
– 2 tablespoons Corn oil
– 1 sprig of Rosemary
– 1 Bay leaf
– 0.5 cup White wine and orange juice
– 1 cup Chicken or beef broth
– Salt and Pepper to taste
– 300 grams Prunes
– 100 grams Smoked bacon
– 1 Onion
– 2 cloves Garlic
– 4 tablespoons Olive oil
– 1 tablespoon Sugar
– 0.5 cup Peach liqueur
– 8 Baby potatoes
– 1 stalk of Parsley
STEP BY STEP
First of all, let’s get the Kamado Argentino lit up and set it to work at around 150°C. Cut the topside in a way that there’s a deep cut in the middle and season the entire exterior with salt and pepper. In a bowl, place all the ingredients and mix until you generate a uniform filling. Stuff the filling inside the meat and truss it to give it an even shape for cooking. If you have the steel surface, let it heat up. Place a drizzle of corn oil, and after 3 minutes, sear the topside. Sear for 5 minutes on each side and remove. Replace the steel surface with the grill. Place the stuffed topside back on for 45 minutes on either side. Remove, slice, and serve.