Louis Tikaram, head chef of Longrain Restaurant and Bar shares one of his favourite recipes.
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 flavor, 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)
For the Braised beef rib
2 litres chicken stock
150ml fish sauce
150ml oyster sauce
2 tablespoons sugar
2 sticks lemongrass (bruised)
1 handful kaffir lime leaf
1 knob galangal
2 red birds eye chilies
2 piece grass fed beef short ribs
- Bring all the ingredients to the boil and let simmer for 10 minutes to infuse the flavours.
- Preheat the oven to 160 degrees.
- 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.
- Cover with greaseproof paper and foil then braise for 3 hours.
- The rib bone should move freely from the piece of meat when it is ready.
- 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
60g peeled ginger
2 cloves garlic
1 green scud chili
4 cleaned coriander roots
5 pieces whole white pepper corn
1 tablespoons sugar
1 tablespoons.white vinegar
60ml yellow bean paste
- Pound all the solid ingredients to a fine paste in a mortar and pestle.
- Add the yellow bean paste and seasonings. Mix well.
- 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.