Minami short ribs
This recipe makes 1kg of short ribs
Cooking Ingredients:
- 2 Onions
- 2 Carrots
- 3 Celery stalks
- 1kg Short rib
- 1 spring of thyme
- Braising Liquid
- 5 Tbsp sugar
- 6 Tbsp soy sauce
- 2 Tbsp Japanese rice wine (Mirin)
- 1 Tbsp water
- Short rib sauce ingredients (Per slab of short rib)
- 60ml marinated braising liquid
- 1 tablespoon butter
METHOD
Cut all vegetables and combine all ingredients in a pot with enough cold water to cover the ingredients and bring to a boil. Skim the scum off the surface and cover it with tin foil and put it in the oven at 450deg Fahrenheit for 1.5 hours. Remove short rib and strain the liquid and keep aside. Combine 5 parts of braising liquid to 1 part soy sauce to marinate the short rib. Let it cool down.
Short rib sauce
Bring the braising liquid to a boil and add the butter. Let it thicken to a glaze and season to taste. Pour the sauce over the short ribs and accompany it with your choice of vegetables.
Slow Roasted Beet Salad
- 1 piece red beet
- 1 piece golden beet
- 1 piece candy cane beet
- 2 tbs White balsamic vinegar
- dash of salt
- One fresh figs, cut in 6 pieces
- yuzu crème fraiche : 2 tbs
Mix together yuzu juice, yuzu marmalade, crème fraiche
- candied sesame cashew : 30g
- sugar, water, sesame seed
- water cress ½ bunch
- yuzu chardonnay vinaigrette : 15ml
- yuzu juice, chardonnay vinegar, honey, extra virgin olive oil
Marinate the beets in olive oil and salt for 30 minutes. Bake in the oven at 350 celcius for 1.5 hours. Peel it and cut into quarters. Put the beets in white balsamic vinegar and salt. Let it sit until needed.
Wash the water cress. Put one pinch of salt on it, the mix with the yuzu chardonnay vinaigrette.
Plate the water cress first, followed by the beets, figs, and cashews. Use the vinaigrette dressing to taste.
