100g |
wood smoking chips |
2-3kg |
piece wagyu girello, trimmed of sinew |
100g |
freshly ground black pepper |
2 |
rosemary, roughly chopped |
630g |
caster sugar |
1.4kg |
salt |
|
horseradish mayonnaise, see note, to serve |
|
wild mustard leaves, to garnish |
2 tbsp |
lilliput capers, rinsed and drained, to garnish |
|
extra-virgin olive oil, for drizzling |