Beef, Carrot & Kohlrabi
This delicious dish was the winning main course at the 2019 Kikkoman Masters, created and prepared by competition winner Stefan Sewell
- Aged Ribeye 500g - In miso marinade
- 100g Unsalted Butter
- Rapeseed Oil
- 20g Thyme - Chinese tub
- 2 Garlic Cloves - Chinese tub
- 100g White Miso
- 15g Demerara Sugar
- 10g Thyme Sprigs
- 4 Garlic Cloves - crushed
- 25ml Rapeseed Oil
- 10ml Kikkoman Soy Sauce
- 30g Sake
- 10g Ginger
Yakiniku Glazed Beef Cheek Brine
- 800g Table Salt
- 7.5ltr Bottled Still Water
- Aromatics (80g Star Anise, 80g Coriander Seeds, 175g Ginger, 8 Bulb Ginger, 80g Thyme Sprigs, 40g Bay Leaves)
- 750g Beef Cheeks (pre-brined for 12 hours)
- Beef Stock (Beef Bones, Celery, Red Wine, Carrots, Onions, Leeks, Garlic, Ginger, Coriander Seeds, Star Anise, Bay Leaves)
- 80g Kikkoman Soy Sauce
- 200g Mirin
- 100g Sake
- 30g Rice Vinegar
- 20g Bonito Flakes
- 20g Kombu Kelp
- 4 Star Anise
- 20g Sesame Seeds
- 6 Garlic Cloves - crushed
- 25g Ginger - crushed
- 2 Red Chilli - sliced
- 75g Demerara Sugar
- 120g Honey
- 1 White (100g) onion - sliced
- 30g unsalted butter
- 25ml Sherry Vinegar
Bone Marrow Crumb
- 100g Bone Marrow Fat
- 50g Rapeseed Oil
- 65g Panko Breadcrumbs
- 10g Chives Finely Sliced
- 50g Mirin
- 50g White Wine Vinegar
- 50g Sake
- 50g Demerara Sugar
- 1.5g Red Chilli
- 2.5g Ginger
- 1 Garlic Clove
- 1 Star Anise
- 1/2 Green Kohlrabi
Salt Baked Kohlrabi
- 1/2 Green Kohlrabi - peeled
- 100g Kosher Salt
- 250g Plain Flour
- Spices (2 Star Anise, 10g Picked Thyme, 6g Coriander Seeds, 6g White Peppercorns) Blitzed to a powder
- Cold Water
- Miso Marinade
- 10g Thyme
- 20g Unsalted Butter
- 350g Carrots - sliced
- 60g Unsalted Butter
- 3 Star Anise
- 300ml Carrot Juice
- 1/2tbsp Creme Fraiche
- 8 Baby Carrots - preped and peeled
- 100g Carrot Juice
- Carrot Butter (125g Salted Butter, 2 Star Anise, 10g Coriander Seeds, 500ml Carrot Juice, 2 Garlic Cloves, 10g Ginger) reduced to make a carrot butter
- 10g Sesame Seeds
- 10g Black Sesame Seeds
Aromatic Beef Jus
- 100ml Red Wine
- 1 Shallot - sliced
- 4 Sprigs Thyme
- 2 Garlic Cloves - crushed
- 5g Ginger
- 5g Coriander Seeds
- 40g Kikokman Soy Sauce
- 40g Rice Vinegar
- 10g Baby Mizuna - picked
Beef Ribeye - Prepare and roll ribeye into required size. Place into the miso marinade and leave for 2hrs.
Remove the ribeye from marinade (reserving marinade to glaze ribeye once cooked).
In a hot frying pan add oil and sear the meat all over ensuring a nice even colour. Baste the meat with butter, garlic and thyme.
Remove from pan and place in oven at 180c until the core temp of the meat reaches 52c roughly 6-8mins.
Allow to rest, brushing the leftover reserved miso marinade over the resting ribeye.
Once rested for 6-8mins slice the meat and season with sea salt ready for service.
Miso Marinade - Place all ingredients into a pan and slightly warm making sure the all ingredients come together as a rich miso paste.
Allow to cool and then cover over the prepared ribeye.
Yakiniku Glazed Beef Cheek - Place all ingredients apart from the beef cheeks for the brine into a saucepan and gently warm to melt the salt and release flavour from spices.
Remove from heat and allow to cool.Once cool and at room temperature place the cheeks into the brine and place in the fridge for 12hrs.
After 12 hrs remove the cheeks and wash dry for cooking.
On the day, seal the cheeks in a pressure cooker ensuring a nice even colour evenly. Once evenly coloured cover with beef stock and seal the lid and pressure cook for 60mins until tender. Remove the cheeks from the pressure cooker. Set aside for Yakiniku glaze.
For the Yakiniku sauce place all ingredients into a pan and slowly reduce to a rich sauce in which coats the back of the spoon. Rest aside ready to glaze the cheeks with the sauce.
Once glazed remove from pan and allow to rest for service.
Onion Relish - Firstly, prepare and slice onions.Sweat onions with butter in a saucepan, place lid on and gently sweat onions over a low heat for 20mins.
Remove lid and brown onions off on a medium heat, deglaze with sherry vinegar. Season set aside to serve.
Bone Marrow Crumb - In a frying pan heat the bone marrow fat and oil to 160c. Place the panko breadcrumbs into the pan and cook until golden brown.
Drain the panko and season, allow to cool.Once cool mix through chives to achieve a bone marrow breadcrumb.
Pickled Kohlrabi - Thinly chiffonade the kohlrabi, season with salt and place into a tub.
Place all remaining ingredients for the pickle liquor into a pan and bring to a boil. Remove from heat and allow to steep.
Strain the pickle liquor once cooled down and pour over the prepared kohlrabi. Leave the kohlrabi in the pickle until ready for service.
Salt Baked Kohlrabi - Make the dough by mixing spices, salt and flour. Add the cold water to form a smooth dough.
Top and tail the kohlrabi and encase the salt dough around the kohlrabi. Place into the oven at 180c for 25mins to until dough is golden brown.
Remove from oven and allow to cool. Remove dough and portion kohlrabi into small wedges ready to pan fry.
In a small frying pan gently pan fry the kohlrabi until golden brown in butter and thyme.
Once cooked gently glaze with remaining miso marinade, season ready for service.
Carrot Puree - In a medium saucepan add carrots, butter, star anise, and carrot juice.Slowly cook with a lid on until tender.
Once tender and soft, remove the star anise and strain. Puree the carrots using the strained liquor.
Add the crème fraiche and season ensuring a nice smooth puree. Set aside warm for service.
Baby Carrot - Place carrot butter, juice and carrots into a small saucepan with a lid on and gently cook the carrots until tender.
Remove carrots from butter and roll the cooked carrot in the sesame seeds combined. Season, ready for service.
Aromatic Beef Jus - With the base beef stock add red wine, shallot, thyme, garlic, ginger, coriander and reduce to a sauce consistency.
Add soy sauce, glucose and rice vinegar to finish the jus off before serving.
Assembly of Plate - Spoon the carrot puree onto the warm plate.
Place the cooked glazed cheek onto the plate, top with onion relish and place the bone marrow crumb on top of the relish and cheek.
Place the pickled kohlrabi and salt baked kohlrabi either side of the cheek.
Place the sesame coated carrots onto the plate, finished with the rested miso marinated aged ribeye.
Finish the plating up with aromatic beef jus and baby mizuna as garnish.