- Ingredients
- 1-2 tablespoon sunflower oil (to prevent meat sticking to plancha or Egg grille bars)
- 60 g salted and slow-cooked wagyu rib
- Soy glaze
- Shiitake ketchup
- Pickled sea lettuce
- Roast shiitake jus (roasted, deglazed with soy and strained through muslin)
- Puffed wild rice (deep fried for a second at 230°)
Salt Wagyu Beef Rib with shiitake mushroom ketchup
Gareth Ward
9th February 2018
Salt Wagyu Beef Rib with shiitake mushroom ketchup
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Salt Wagyu Beef Rib with shiitake mushroom ketchup - it's the fifth course on the second tasting menuat Ynyshir. Each portion is based on a 60g piece of corned short-rib.
Ingredients
Method
Sweet cure
Cure ingredients: 5 litres water, 2 kilos curing salt, 2 kilos sugar
Dissolve the dry ingredients in water. Batch size of beef will vary but use enough brine to immerse the joint of meat.
Put a bone-in joint of short-rib –about a kilo- in the brine. Cure 5 days and drain.
Slow cooking
Bone out. Transfer the joint to a vacuum pack. Cook in a water bath 3 days at 72°. Chill. Cut into rectangular blocks weighing about 60 g each
Serves 1
Preheat the plancha and the BBQ before service.
Brush the plancha with oil. Sear the meat on each of its four main faces to colour lightly – about a minute on each surface. Rest above the range until ready to finish the dish.
Brush the BBQ grille with oil. Lay the beef on the grille and smoke for about two minutes.
Put the beef on a plate and brush lightly with soy glaze. Pipe shiitake ketchup on top. Next, add a little pickled sea lettuce.
Add a splash of shiitake jus and finish with lightly crumbled puffed wild rice.
SOY GLAZE
Dehydrate Shoda soy sauce by half and combine with half its volume of dark caramel. Use sparingly instead of salt.
SHIITAKE KETCHUP
Blend raw, fresh shiitake mushrooms and strain the juice. Heat and thicken with 1 gram agar agar per 100g liquid. Transfer to a squeezy bottle. Use about 10g per serving.
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