As promised I am busy again with new dishes and recipes and am happy to share some of the new dishes. I know it took a little longer than expected, but finally I have some time to share the recipes. I am trying to get back into the routine of writing 4 to 5 blogs a month, so that there is a steady flow of recipes and stories
Live here is amazing, the 7 restaurants and 2 bars are keeping me busy, but working with the 60 chefs here is an absolute pleasure. I like when the chefs are creative, I push them to be creative because to be quite honest, to put out daily specials and more for all the outlets, then menu changes, new buffets and more, that is something one single chef can't do, but with a team like I have here, it works really well.
Today we do a nice cured Wagyu beef. Something that sounds so expensive but if you take the right cut, it is actually not that expensive. For a marble grade 8/9 Fillet one can easily pay 120 to 220 $ per kg.....for proper Kobe it can be even more. But to be quite honest, you don't need the most expensive cut of meat. A nice Wagyu rump will do the same, just make sure it is nicely marbled. Then you will be able to get the meat for around 20 to 25$
To make cured beef is actually vey simple and similar to Gravad Lax, the main ingredients are salt and sugar and spices. I usually marinate it over night or just a little longer, like this it is nicely flavored but still not too strong in flavor
So here is the recipe for the dish. This is enough for 10 friends
Cured Wagyu
800 g Wagyu Topside
75 g Sugar
100 g Salt
25 g Pepper Black, coarse
10 g Juniper Berries, crushed
2 ea Lemon Rind
Salad
250 g Green Asparagus
250 g Artichokes (from a pack of Antipasti Artichokes, so they are already marinated)
100 g Parmesan shavings
100 g Grapes
150 ml Balsamic Vinegar
25 ml Honey
75 ml EVOO
Micro Greens
For the beef just mix all ingredients and rub evenly of the meat.
Wrap the meat in cling film and keep refrigerated for 12 to 18 hours.
From time to time turn the meat around to ensure it is evenly marinated
The cut it as fine as possible and plate like a Carpaccio
Cook half the green asparagus al dente
Cut the artichokes in halves or quarters
Cut the Parmesan in fine slices with a truffle cutter
Do the same with the uncooked asparagus
Reduce the Balsamic with the hone to half
Plate and enjoy
