Prepare the Brine
1. Fill pot with 500 ml
water and simmer bay leaf, black peppercorns, salt, rosemary, lemon and orange
rinds for 10 min
2. Add the remaining
500 ml water and 500 g of ice cubes to cool the brine down
3. Submerge the
tomahawk chops in brine and refrigerate at least 4 hours, or overnight
Reverse sear the chops
1. Pat the brined
chops dry and place them on a rack.
2. Preheat your oven
to 120°C (250°F).
3. Bake the chops for
20 mins
4. Heat a stainless
steel or cast iron pan without any oil.
5. Sear the chops for
2 minutes per side, starting with the fat cap.
6. Baste the chops
with their own rendered fat.
7. Set aside to rest
for 5-10 minutes.
Make the sauce
1. Pour any excess oil
from the pan into a bowl (reserve it for another recipe if desired).
2. Deglaze the pan
with balsamic vinegar, adding enough to cover the bottom.
3. Add the macerated
berries (berries that have been softened in the lemon juice and sugar) and
simmer gently until the sauce reaches your desired consistency.
Serve
1. Slice the tomahawk chops and arrange them on a plate.
2. Drizzle them with the balsamic berries sauce
3. Garnish with fresh berries and rosemary sprigs.
Recipe by Chef Autumn