AT A GLANCE
"I can't help but order the wagyu beef with pickled cucumber
every time I visit Easy Tiger. Do you think the chefs would mind
revealing the recipe?"
Lara Tsen, Yarraville, Vic
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email email@example.com. Please include the restaurant's name and address or business card, as well as your name and address.
|01||Place beef in a non-reactive container that it fits in snugly. Add soy sauce to cover (you may need extra), add coriander seeds, peppercorns and sugar, cover and refrigerate to marinate, turning occasionally (8 hours to overnight).|
|02||Preheat oven to 130C. Drain beef from marinade (discard marinade) and place in a small roasting dish or casserole. Add coconut cream to cover, cover with foil and roast until very tender (8-10 hours). Set aside to rest (15 mintues).|
|03||For pickled cucumber salad, stir sugar, vinegar and 100ml water in a small saucepan over medium heat to dissolve sugar, set aside to cool, then transfer to a serving bowl. Just before serving, toss in remaining ingredients.|
|04||Cut beef into large pieces, pour braising liquid over, top with pickled cucumber salad and serve hot with steamed rice.|
Note At Easy Tiger this dish is often paired with son-in-law eggs. Allow eight hours to marinate the beef or begin this recipe a day ahead. At the restaurant, chef Jarrod Hudson uses Sher wagyu beef shin; if it's unavailable, substitute another wagyu shin or regular beef shin (you may need to order it ahead).