Beef fat-aged bone-in rib­eye

Epicure - - ENTERTAINING -

Serves 3-4

Prep time 30 min­utes + 2 weeks age­ing Cook time 30 min­utes

1 OP rib (avail­able from Culina or Huber’s Butch­ery)

1kg beef fat, cut into small cubes (avail­able from Huber’s Butch­ery) 200ml wa­ter

» Place a pot on the stove on high heat and wait un­til the pot is hot, then add beef fat and wa­ter. Turn heat to low and slowly ren­der the fat for 1-2 hours. Stir oc­ca­sion­ally to make sure the fat doesn’t stick to the pot and burn. » When the fat cubes are small and crispy, stop cook­ing. These pieces of fat can be used to gar­nish the steak later. Some pieces of fat might not be fully ren­dered – strain them out.

» Cool liq­ue­fied fat, but don’t let it so­lid­ify.

» Make sure that the OP rib is fridge cold. Dip rib into the fat.

» Lift the rib out of the fat and hang the rib at room tem­per­a­ture to al­low the fat to set around the meat un­til slightly so­lid­i­fied, about a few min­utes.

» Re­peat the last two steps un­til the rib is com­plete coated in fat. Place beef on a wire rack in a con­tainer. Cover with a lid and re­frig­er­ate for at least 2 weeks. » Re­move rib from fridge and break off so­lid­i­fied fat. Al­low the meat to warm to room tem­per­a­ture, then cook at 300°C on a grill for 30 min­utes. Al­ter­na­tively, cook at 250°C in the oven for 25 min­utes.

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