Remove the fat cap from the roast beef and cut out the tendons. Than cut the fat cap into cubes add into a pot and let the fat render down on low heat for approx. 40 minutes.
Strain the fat through a sieve and fill into a glass. Then preheat your grill and season the roast beef from all sides with salt. Put a pan directly on the hot coals add some of the beef fat and sear the roast from all sides for approx. 2 min.
As soon as the me.at is seared from all sides, set up your grill for indirect heat and close the vents to a third.
Wash the hay with water and let it soak for a few minutes. Put the wet hay into a roasting dish, place the roast beef into the hay (don´t forget to use a probe thermometer) and cover it with some more wet hay. Cover everything with some aluminium foil and seal the edges.
Place the roasting dish on indirect heat, close the lit of your grill and let the beef cook for approx. 1 hour at 150°C/302°F until the me.at reaches an internal core temperature of 54°C/129°F.
Put the roast out of the hay, leave to rest for 10 minutes and enjoy.
Stay tuned and see you soon!