Friday, October 15, 2010

Beef with Froi Gras and Asparagus

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 3

Serves ~8 as part of a shared meal

Kobe beef*
Froi Gras, keep in freezer till ready to cook, 5 pcs
Tempura flour, to coat froi gras before frying
Thai asparagus, 24 pcs
Cooking oil

* Can use Australian beef or other beef with similar marble

Salt, a little
Black pepper, a little
Black Guinness Stout beer, a little

Beef Sauce:
Coriander, a little
Young ginger, a little
Whole peeled garlic, a little
Non salted chicken stock, 2 tbsp
Port wine, a little
Canned oxtail soup, 1 unit

1. Cut beef.  Sprinkle with a little salt and black pepper.  Marinate in Black Guinness Stout beer for 15 mins.

2. Prepare beef sauce.  Saute a little coriander with some smashed young ginger and some whole peeled garlic.  When detect aroma, add 2 tbsp of unsalted chicken stock and some Port wine.  Add in more coriander and allow to simmer for 5 mins. Then add in canned oxtail soup, stir well and further simmer for 5-10 mins, till sauce is less watery.

3. Fry froi gras.  Keep froi gras freezer till ready to cook, as all oil from internal will ooze out when frying warm froi gras.  Sprinkle some salt and pepper, then coat each piece of froi gras with tempura flour before frying.  The use of tempura flour is to make it crispy after frying.  When golden brown, cut into smaller pieces.

4. Filter beef sauce.  Keep filtrate aside for later use.

5. Boil asparagus tips in boiling water for 1 min.  Set aside for later use.

6. Transfer filtered beef sauce into hot frying pan.  Add in cut fried froi gras and simmer till sauce almost dry.

7. Fry marinated beef.



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