Aussie Aberdeen Angus 4 Ways

Method

SLOW-COOKED ANGUS BEEF SHORT RIBS

1. Rub the salt into the short rib and wash off after one hour.   
2. Place the ingredients in a vacuum pack bag. 
3. Cook at 85°c steam only for 12 hours.   
4. Strain the short rib of the cooking liquid and reduce by ½ and set aside.   
5. While waiting for that, pull the bone out and press down with weight in the fridge.  
6. Portion the short ribs to the necessary size. 
7. Set a side. 

SPICED ONION & DASHI PURÉE

1. Warm up the olive oil in a pan, add the onion, and cook on low heat for 10 minutes. 
2. When the water from the onion is released to the pan, turn up the heat, constantly stir, and cook for a further 10 minutes.  
3. Add the veal jus, dashi,  spice, and deglaze the onion in the pan.  
4. Blend to a smooth puree and set aside. 

SLOW-COOKED ANGUS BEEF CHEEK IN ONION PETALS 

1. Bring the stock to a simmer and blanch the banana shallot.
2. Take out the shallot and rest to cool down. 
3. Carefully peel off the petals.    
4. Rub the salt into the beef cheek and wash off after one hour.   
5. Warm up the olive oil in a pan, add the garlic, and cook on low heat for 5 minutes. 
6. Add all other vegetables and cook for a further 3 minutes.  
7. Add the red wine and reduce by ⅔. 
8. Add the stock, bring to a simmer and take off the heat.
9. Cool down.
10. Place the cooking liquid and the beef cheek in a vacuum pack bag. 
11. Cook at 85°c steam only for 12 hours.   
12. Strain the cheeks off the cooking liquid and reduce to a glaze. While waiting for that, carefully pull the cheek to strings. 
13. Add the cheek to the reduced cooking liquid. 
14. Season with salt and parsley.          
15. Fill the banana petals with the slow-cooked beef cheeks and set aside.

BONE MARROW JUS 

1. Pop out the bone marrow from the bone. 
2. Place cold milk into a sauce pot with the marrow
3. Bring to a boil once and take off the heat.
4. Pull out the marrow to cool down.
5. Cut the marrow up to ½ cm x ½ cm cubes.  
6. Set a side.

PLATING 

1. Set the oven to 180°c -200°c.
2. Grill or pan-fry the Aberdeen scotch steak to medium rare and leave to rest.
3. Grill the Aberdeen short rib until a nice caramelisation, then glaze with reserved cooking liquid. 
4. Warm the petals in the oven. 
5. Warm up the puree in a sauce pot.
6. Warm up the jus and place the diced marrow into it.  
7. Garnish with wasabi flowers.