Honey Dew!GpyjCVYSNk (ID: c5999d) No.214404
File: 1545936119699.png (5.12 KB, 200x200, 704627-200.png)
400 g horse rump or beef rump tri-tip
salt and pepper
1 garlic clove, crushed
1 tsp vegetable oil
shaved onion, salad leaves, grated horseradish, to serve
75 ml mirin
75 ml sake
30 g caster sugar
150 ml soy sauce
2 garlic cloves, crushed
Marinating time 2 hours
To make the tataki marinade, place the mirin, sake and sugar in a saucepan and bring to the boil. Add the soy sauce. Allow to cool, then stir through the crushed garlic just before using.
Heat a large saucepan of water to 60°C, checking the temperature with a thermometer. Alternatively, if you have one you can use an immersion circulator set to the desired temperature. (If using beef, set the temperature to 55°C.)
Bring the rump to room temperature, and season well with salt and pepper. Rub with the crushed garlic and seal in a vacuum bag (or wrap tightly in three layers of plastic wrap.
Place the meat into the water bath and keep at a constant temperature for 20 minutes. Flip the meat over and continue to cook for 20 minutes.
Remove the meat and unwrap it. Heat a heavy-based frying pan until very hot. Lightly oil the pan, then sear the rump until it is well browned all over.
Pour most of the tataki marinade onto a tray, reserving a little to serve. Add the horse rump to the tray. Chill in the fridge, turning occasionally, for at least 2 hours.
Slice the meat thinly across the grain and serve on a bed of shaved onion and a few salad leaves. Drizzle over a little of the reserved tataki marinade and serve with horseradish.
SERVES: 4 PREPARATION: 10 MIN COOKING: 45 MIN