CHEF SAM BURKE Short rib bar-bite dumplings
- Prep time 1Hr
- Cook time 15Min
- Technique Braise, Pan Fry / Saute
- Meat Beef
- Cut Tenderloin
- Serves 0
A delicious fusion of tender grassfed Angus beef short ribs in wonton dumplings, served with a roasted aubergine puree and fresh coriander, mint, and crispy garlic for added flavour.
Ingredients
For the Beef:
- Beef short ribs
- Miso
- Sake
- 16 wonton wrappers
- Egg wash
For the Puree:
- 1 Globe aubergine
- Miso
- Black garlic
- Vegetable oil, for frying
For the Garnish:
- Coriander and mint
- Garlic, shaved and fried
Method
- Braise the short ribs in miso and sake using a traditional method until tender but not flaky, yielding 453g of meat. Mix in some of the braising liquid.
- Egg wash the edges of each wonton wrapper, fill with 28g of the braised beef, and fold the edges up to form a star shape, then pinch closed.
- Roast the aubergine until very soft. Scoop out the pulp and season it with miso and black garlic paste.
- For each serving, fry four dumplings until golden. Make four dollops of aubergine puree on a plate and top each one with a dumpling. Scatter coriander, mint, and fried garlic chips on top.
