AACO WAGYU BEEF TEX­TURE

Exquisite Taste - - Up Close & Personal -

PAN SEARED WAGYU SIRLOIN

IN­GRE­DI­ENTS

R5 750g beef sirloin

R5 80g olive oil

R5 45g but­ter

R5 10g thyme

R5 Salt and pep­per to taste

PREPA­RA­TION

1. Sprin­kle salt and pep­per on to beef. 2. Sear both sides, cook un­til medium

and slice into por­tions.

BRAISED WAGYU BEEF BRISKET

IN­GRE­DI­ENTS

R5 980g beef brisket

R5 250g car­rots

R5 150g leek

R5 150g cel­ery

R5 3 bay leaves

R5 200g onion

R5 40g gar­lic

R5 20g thyme

R5 2l chicken stock

R5 500ml red wine

R5 Salt and pep­per to taste

PREPA­RA­TION

1. Clean and cut meat into two, sprin­kle

with salt and pep­per.

2. To make mire­poix, slowly cook diced veg­eta­bles and herbs over low heat un­til ten­der and sweet.

3. Sear both sides of meat evenly, cook with mire­poix, stock and wine at 165C for three hours.

4. Re­move from oven and leave to rest for

a while.

5. Cut meat into por­tions, keep warm.

SOUS VIDE SIRLOIN BRESAOLA

IN­GRE­DI­ENTS

R5 500g beef sirloin

R5 240g bresaola

R5 50g Di­jon mus­tard

R5 10g thyme

R5 Salt and pep­per to taste

PREPA­RA­TION

1. Cut sirloin into slices, place bresaola,

mus­tard and thyme on slices.

2. Roll care­fully, cook at 63C for 30

min­utes.

3. Re­move af­ter 30 min­utes then lightly

sear meat. Serve warm.

Serve with potato cro­quette, stuffed potato, corn essence, sautéed corn, glazed veg­eta­bles and roast gar­lic jus.

SERVES 12

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