Mark Walsh - Hogarths Imperial Chinese Rump of Beef with Pickled Carrots & Pak Choi
- Prep time 0Min
- Cook time 0Min
- Technique Sear
- Meat Beef
- Cut Rump
- Serves 1
Imperial Chinese Rump of Beef with Pickled Carrots, Coriander Emulsion and Pak Choi.
Ingredients
For Sauce
- 100ml tomato sauce
- 2 tbsp Hoi Sin Sauce
- 1 tbsp Teriyaki sauce
- 3 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 tsp grated ginger
- 1 red chilli, sliced
- 200ml red wine jus
Carrot Steak
- 2 large carrots
Pickled Carrots
- 100g sugar
- 100ml white wine
- 100ml white wine vinegar
Coriander Emulsion
- 1 bunch coriander
- ½ bunch parsley
- 500ml vegetable oil
- 2 eggs
Method
For Sauce
- Add all ingredients to a pan, bring to the boil and simmer.
Carrot Steak
- Peel the carrots and cut in half.
- Steam until tender.
Pickled Carrots
- Pickle the steamed carrots in the mixture.
Coriander Emulsion
- In a Thermomix, add the herbs and oil.
- Turn to setting 10 for 30 seconds, then turn on the heat to 90°C for 5 minutes on setting 5.
- When the timer has finished, chill over ice, then pass through a cloth.
- Steam the eggs for 5 minutes, peel and add to the Thermomix.
- Then, add the oil and pass.
- Finally, add to a bottle.
Pak Choi
- Cut in half trim and remove some of the stalk.
- Steam just before plating.
Steak
- Dust the steak with bicarbonate of soda and leave for 15 minutes. Then wash off, and dry.
- Season and sear the steak really well on both sides and leave to rest in the sauce for around 10 minutes.
- Plate as seen in the picture.
