Jin Choi, Head Chef, Hardy’s Verandah Restaurant, Crafers SA
Serves 6
“The Wheelwright has been paired with this dish as the balance of flavours are in perfect harmony. The fruit weight of the wine matches perfectly to the richness of the dish, while fresh acidity helps to cut through that same richness and leaves your palate feeling refreshed.” – Brendan Cantrall, Sommelier
Braise Base
2 litres soy sauce
500g rice syrup
500g mirin
1kg brown sugar
10 red apples, cored, sliced
10 brown onions, peeled, sliced
10 cloves garlic, peeled, chopped
2 bunches spring onion, sliced
200g fresh ginger, peeled, crushed
2 cinnamon sticks
20g black pepper
Bring all ingredients to the boil then simmer for an hour. Strain. Retain the liquid.
Braised Brisket
1.5kg fresh raw brisket
Oil to sear the brisket
Remove fat from the brisket then sear in a hot pan until golden brown on both sides.
Into a suitable casserole pot or pan, place the brisket and braise base.
Ensure the brisket is submerged in the base and then cover the pan with foil.
Pre-heat oven to 100C then place in the oven overnight to cook.
The next morning, allow the brisket to cool then remove from the pan.
Strain the braising liquid, reduce on a medium heat until it forms a syrupy texture then add back to the brisket.
Divide the brisket into 6 even portions.
Pearl Onion Pickle
10 pearl onions, peeled, cut in half
30g honey
150g white wine vinegar
300g olive oil
1 sprig fresh thyme
10g salt
Combine all ingredients then place into vacuum bag.
Cook at 75C in a steam oven for 20min. Retain. Keep warm.
Compressed Nashi Pear
50g sugar
50g water
4 ripe nashi pears, peeled, sliced
1tsp lemon juice, or just enough to coat the pears to prevent oxidation
Place sugar and water in small pot on a medium heat then stir the mixture until the sugar has dissolved. Allow to cool. Retain.
Place the nashi pear, lemon juice and sugar syrup into a vacuum bag and seal well.
Allow to marinate a minimum of 30min before using.
Striploin
600g striploin, cleaned of fat and sinew
1 clove garlic, crushed
1 spring onion, crushed
Pre-heat oven to 180C.
Cut the striploin into 6 portions.
Marinate with the crushed garlic and spring onion for approx 2 hours.
Season and then sear on a very hot pan on all sides.
Place in the oven at 180C until the internal temperature reaches 52C.
Remove from oven and allow to rest for 10min before serving.
To serve
Gently reheat the brisket with the reduced soy glaze.
Quickly sear the half pearl onions in a hot pan. Place one half onion onto each plate.
Gently peel onion petals from the halve onions then place 2 or 3 onto each plate.
Place two small pieces of nashi pear onto each plate.
Dress the beef with a little bit of the braising liquid.
Slice the striploin on to the plate.
Optional – Garnish with fresh wasabi leaves or mustard cress.