Recipe: Tomahawk baked in clay
This dish was first served at dinner with Vega Sicilia – one of Spain’s most highly sought-after wines, from winemaker Xavier Ausas. It has since been highly requested by guests who either have eaten it before, or heard about it. Cracking the clay in front of the anticipating guest is always a joy: the smoky fragrance of charcoal-grilled meat, warm spices and moist hay all meld to create a wonderful earthy aroma that suits the meat perfectly. This dish can we varied to suit your liking.
- 1 Tomahawk steak
- Herbs and spices
- Hay and clay for cooking
First, source the best possible meat for this. Season it very well; grill it over live coals to get the most aromatic flavour you can give it. Prepare the hay by soaking it in water for 10 minutes and wash it well to remove all dust and short strands of grass. Drain the hay, leave for 10 minutes to drain off as much water as possible. Arrange the hay in a large baking tray and place the beef on top.
Neatly cover the beef with more hay and start rolling your clay. The clay should be about 5-7 mm thick and must cover the whole beef and all the hay.
Bake in a 200°C oven for 15 minutes, then take out the tray and leave to rest for 10 minutes. Decorate the tray with a little more hay and crack the clay in front of your friends. Carve the Tomahawk into nice tender slices. You can’t go wrong with great beef.
Pair with a robust, complex red wine, preferable Vega Sicilia.