Beer Brined Mayerthorpe Boar Chop

Ingredients

Yield:

5 servings

• Prosciutto Sauce

  • 4 cloves thinly sliced garlic
  • 1 bunch sage
  • 2 shallots
  • 20g sugar
  • 2oz balsamic vinegar
  • 16oz Rooftop Honey Lager
  • 1L red wine jus
  • 100g trim from the prosciutto

• Arugula Pesto

  • 1L arugula
  • 2 bunches basil
  • 1 clove garlic
  • 250ml olive oil
  • 20g pecorino
  • 20g pine nuts

• Boar Chop

  • 300g double bone chop
  • 2 crushed juniper
  • 1 sprig rosemary
  • 1/8 lemon zest
  • 2 tbsp olive oil

• Stout Mustard

  • 12-oz. bottle Guinness Extra Stout
  • 1 1⁄2 cups brown mustard seeds (10 oz.)
  • 1 cup red wine vinegar
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1⁄4 tsp. ground cinnamon
  • 1⁄4 tsp. ground cloves
  • 1⁄4 tsp. ground nutmeg
  • 1⁄4 tsp. ground allspice

Preparation

Difficulty:

Medium

Time:

2 Hours

Total Time:

 

1. 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1-2 days so that the mustard seeds soften and the flavors meld.
   2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
   3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)
   4. Preheat an outdoor grill for medium heat, and lightly oil the grate.
   5. Place the boar chops on the preheated grill until they are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).