Louis Tikaram, head chef of Longrain Restaurant and Bar shares one of his favourite recipes.

char-grilled-beef-rib-with-yellow-bean-and-ginger-recipe

This dish was inspired by my time at Tetsuya’s restaurant; I cooked a course of Wagyu and fresh wasabi, I wanted to transform that sensation of the hot wasabi cutting through the richness of the beef. I chose a grass fed beef rib for its beautiful rich and full flavour, I braise the ribs before chargrilling them to get that melt in the mouth Wagyu texture and simulated the wasabi with lots of ginger and yellow beans.

This recipe serves 4 as part of a shared meal.

Ingredients

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  • Braised Beef Rib
  • Ginger and Yellow Bean
  • What to do

  • For the Braised Beef Rib

  • 1. Bring all the ingredients to the boil and let simmer for 10 minutes to infuse the flavours.

  • 2. Preheat the oven to 160 degrees.

  • 3. Place the short ribs into a baking dish and pour the aromatic broth over the top include the lemongrass and other ingredients to braise with the beef.

  • 4. Cover with greaseproof paper and foil then braise for 3 hours.

  • 5. The rib bone should move freely from the piece of meat when it is ready.

  • 6. Remove from the liquid and cool on a wire rack, this step can be done a day before and refrigerated if necessary.

  • For the Ginger and Yellow Bean

  • Pound all the solid ingredients to a fine paste in a mortar and pestle.

  • Add the yellow bean paste and seasonings. Mix well.

  • To Finish

  • Char-grill the ribs on a BBQ or wood fried grill or you could simply pan fry them in a heavy based fry pan or grill plate on the stove till they are caramelised with a good char on the outside this should take at least 5 minutes frequently turning.

  • Serve each rib with a good heap of the ginger and yellow bean and a bowl of steamed rice.

  • Discover Longrain at the Taste of Sydney festival. Details at tasteofsydney.com.au

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