Hong-Kong reveals itself gradually. First, you are stunned with a huge amount of people and its multi-nationality. Then you notice its greatness. Huge skyscrapers, magnificent parks…
And it’s only then, after you’ve enjoyed the beauty of big things, when you start noticing small ones: the details you are surrounded with in any area of the city, preserved parts of the buildings of colonial period and new constructions mindfully created by the city authorities.
This is what I can say in respect of the streets. But if you want to go out and visit some restaurants, the situation is quite as interesting. Hong-Kong is a port city, attracting representatives of different nationalities that can’t but fall in love with it.
And today you’re a guest of a great Scandinavian – Oyvind Naesheim, Nobu Chef. This is due to him that the restaurant has a Michelin star.
Modest and charming, he creates splendid and a bit complicated dishes. And today’s recipe is no exception.
If you can be patient enough, try to cook his extremely tasty and popular dish: 48-Hour Cooked Short Ribs, Rocoto Mustard.
READ MORE INTERESTING RECIPES OF THE BEST CHEFS HERE: blog.foodnchef.com [Recipe]
400g boneless short-ribs, trimmed of excess fat,
4 florets of broccoli
4 shitake (mushrooms) (Star cut)
1 Japanese eggplant
2 Tablespoons Sake
2 Tablespoons Sugar
2 Tablespoons Soy sauce
1 teaspoon Rocoto paste (or other hot chili paste)
2 Table spoons Dijon Mustard
Vacuum pack the short ribs, and cook sous vide for 48 hours at 60C.
Once ready, plunge in ice water. Store in the fridge until use (for up to 3 days).
When ready to use, remove meat from the bag and leave on bench for 30 min.
Then place the meat in an oven at 180C for about 10 minutes.
Use a thermometer and check core temperature. It should reach 50C.
Then remove from the oven and place in a hot pan with the combined soy glace.
Let the mix reduce and then glace all sides of the meat.
Once finished, set aside and rest for 5 minutes before slicing into thick slices.
Roast the eggplant, broccoli and shitake (mushrooms) in the oven with olive oil, salt and pepper.
For the rocoto mustard, combine the ingredients and place directly in a small dipping bowl with one for each guest.
First place the meat on the plate; then arrange the beef nicely, so it leans on the vegetables.