Epicure

WAGYU BEEF RENDANG

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SHORT RIBS

600g Tokusen Wagyu Beef short ribs 85g Rendang paste

Portion short ribs around 150g per piece and marinate with rendang paste overnight.

Put meat into vacuum bag and cook it sous vide at 54ºC for 48 hours.

For serving, sous vide meat at 70ºC. Rub meat with rendang sauce and finish on charcoal barbecue for 3 minutes.

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