Chef Steve Brown created a Kimchi Satsuma A5 Wagyu Beef Tartare with Pickle Mix, Barilla Orzo, Ruby Radish Micro, Cured Egg Yolk, Puffed Beef Tendon & Onion Ash at the KAABOO ROCK’N CHEF San Diego Regional contest on Monday, August 29, 2016.
Wagyu
INGREDIENTS
- 8 oz. Satsuma Wagyu Beef Knuckle (Brunoise cut)
- 2 tbsp. Pickle Mix (Brunoise cut) (see note)
- 2 tbsp. Kimchi Purée (see note)
- 1 tbsp. soaked Barilla Orzo
- 1 tbsp. EVOO
- 1 tsp. Lemon Juice
- 1/8 ea. cured Egg Yolk (see note)
- Micro Ruby Radish
- Bachelors Button
- Sage Blossom
- Salt Heliotrope
- 2 ea. Puffed Beef Tendon (see note)
- tt Salt
- tt. Onion Ash (see note)
DIRECTIONS
- Mix beef, kimchi, orzo, pickles, once incorporated add evoo and season set aside covered.
Pickled Green Cherry Tomatoes
INGREDIENTS
- 5 cloves garlic
- 1 ¾ cup white vinegar
- 1 ¾ cup water
- 1 cup sugar
- ¼ cup salt
- 3 ea. bay leaves
- 1 ½ tsp. dill seed
- 1 tsp. celery seed
- 1 tsp. yellow mustard seed
- 4 ea. peppercorns
- 2 sprigs dill
- 1 ½ tbsp. white onion brunoise
- 100 ea. green cherry tomato cut in half
DIRECTIONS
- In sauce pot combine garlic, vin, water, sugar, salt, bay, bring to a simmer.
- Place tomatoes, and the rest of the ingredients in a 8 qt container and pour pickling liquid over and let cool at room temp and refrigerate.
Pickled Daikon
INGREDIENTS
- 6 oz. daikon sliced 1/8 disk
- 1 ea. serrano sliced 1/8 inch disk
- 2 cup water
- 1 cup red wine vinegar
- 12 tbsp. sugar
- 6 tbsp. salt
DIRECTIONS
- In sauce pot bring water, vin, sugar, salt to a simmer and pour over daikon and serrano and cool to room temp then refrigerate.
Pickled Purple Green Bean
INGREDIENTS
- 6 oz. green bean de-stemmed
- 2 cup water
- 1 cup white vinegar
- 2 tsp. chili flakes
- 10 tbsp. sugar
- 7 tbsp. salt
DIRECTIONS
- In sauce pot bring water, vin, chili, sugar, salt to simmer let cool in refrigerator then add green bean and refrigerate to preserve color. Ready after 1 week.
Pickled Japanese Cucumber
INGREDIENTS
- 2 ea. Japanese cucumber sliced 1/8 inch disk
- 2 cup water
- 1 cup rice wine vinegar
- 12 tbsp. sugar
- 6 tbsp. salt
DIRECTIONS
- In sauce pot bring water, vinegar, sugar, salt to a simmer and pour over cucumbers. Refrigerate.
Kimchi
INGREDIENTS
- 1 large white/green cabbage cut into 2 inch pieces
- 3 tbsp. salt
- ½ cup sugar plus 3 tbsp.
- 15 cloves garlic
- 15 slices peeled ginger
- ½ cup Korean Chile powder
- ¼ cup fish sauce
- ¼ soy sauce low sodium
- 2 ½ tsp. salted shrimp
- ½ cup sliced scallions
- 2 ea. serrano sliced thin
- ½ cup julienned carrots
DIRECTIONS
- Toss cabbage with 3 tbsp. salt and sugar let refrigerate over night. Mince ginger and garlic and combine with the remaining ingredients.
- Drain cabbage and mix in chile mixture let refrigerate overnight but best at 1-2 weeks.
- Place Kimchi in blender to puree.
Barilla Orzo
DIRECTIONS
- Cook orzo in salted boiling water, shock in ice bath then add to kimchi puree and soak overnight.
Cured Egg Yolk
INGREDIENTS
- 1 ¾ cup Salt
- ½ cup sugar
- 2 tbsp. smoked paprika
- 12 ea. egg yolk
DIRECTIONS
- Mix paprika, sugar, salt pour half into hotel pan make 12 divots place the egg yolks in the divots and pour remaining mix over the yolks cover with plastic wrap and refrigerate for one week.
- Remove yolks and wrap in cheese cloth and hang in a dry spot for 1 week.
Puffed Beef Tendon
DIRECTIONS
- Vacuum pack beef tendon and cook sous vide for 10hrs at 90 c.
- Freeze tendon then slice 1/16 inch slices and dehydrate for 3 hrs at 135 f.
- Fry tendon at 375 f and place on a paper towel and season with salt and onion ash.
Onion Ash
INGREDIENTS
- 12 ea. cipollini onion
DIRECTIONS
- Place peeled onion on sheet pan and place in wood burning oven until black and crumble.
- Pulse in food processor until powder.
TO ASSEMBLE
- Place beef mixture on plate
- Add ruby radish
- Micro plane cured egg yolk heavily over beef and entire plate
- Place place garnishing flowers all over beef
- Place 2 pieces of puffed beef tendon over beef
Learn more about Steve Brown at his CHEF’S ROLL PROFILE or read our featured article below:
