22 FOODSERVICE december 2011
23
masterclass
a natural evolution Satay BRaISED Wagyu BRISkEt WIth JapanESE RaDISh anD pEnCIl lEEkS By FRank ShEk, ChIna DOll
SpOnSORED By:
Satay paStE IngREDIEntS • 200g long dried red chilli, soaked in warm water for two hours • 800g eschallots • 400g garlic • 160g candlenuts • 160g shrimp paste • 400g fried peanuts • 20g black pepper • 40g cumin • 40g fennel • 80g coriander seed • 700ml veg oil • 1 block palm sugar • 300ml veg for cooking out paste
MEthOD Wrap shrimp paste in foil and toast it. blitz the chillies, eschallots, garlic, candlenuts, peanuts, shrimp paste together, adding the oil a bit at a time to achieve a smooth paste. Add the toasted ground spices and blend. cook out in a large shallot pot till dark red. Add the fragmented block of palm sugar and caramelize. This last step takes about 20mins.
BRISkEt BRaISE IngREDIEntS • 6kg Wagyu brisket • 6 cinnamon quills • 25 star anise • 2 tbsp Sichuan peppercorn • 500g ginger smashed • 300ml oyster sauce • 150g palm sugar • 1L chicken stock • 500ml mushroom soy • 1 bottle shaoxing rice wine • 1kg satay paste • 2 pig trotters split and blanched • 2.5kg daikon into 2cm cubes
to assemble • Handful pencil leeks • Handful shallots cut into batons • 2 whole cinnamon sticks • 4 whole star anise • 2 long red chillies de-seeded and halved
Slow cook at 90ºC oven for 10 hours. Take out of oven and leave to cool completely. Take meat out of broth and cut into 2cm cubes. Strain broth into a pot and cook daikon in the broth till just tender. Take off heat and leave to cool.
method Trim excess surface fat from brisket and brown on open flame or blowtorch. Place into deep braising tray and add everything else including satay paste. Mix well together. Cover so it is air-tight.
to serve Place 400g cubed wagyu with enough broth and cooked daikon to cover. Bring to a simmer and throw in the leeks and chilli halves. Once heated through, thrown in the shallot batons and whole spices. Serve in a hot claypot with steamed jasmine rice.