Ingredients
- For the meat1 kg shoulder of beef (paleron de boeuf )SaltFor the cucumber kimchi1 small Noa cucumber3 pinches of coarse salt20 g ginger, grated1 tbsp hot paprika powder4 tbsp sesame oil3 tbsp low-salt soy sauce3 tbsp white sesame seedsFor the quail eggs4 quail eggs, only the yolks150 ml sunflower oilFor the vinaigrette2 tbsp Dijon mustardSalt, pepper2 egg whites4 tbsp rice vinegar5 tbsp sesame oil100 ml gherkin water (liquid from the gherkin jar)2 pinches sugar2 garlic cloves50 g ginger, grated250 ml sunflower oil150 ml lukewarm water2 – 3 tbsp chive oilFor the decorationFresh grated wasabi (alternatively: horseradish)Black sesame seedsSome green sprouts1 cookie cutter to serve
Instructions
The meat
Salt the meat and cook it sous-vide in a boil-proof plastic bag for 3 hours at 60 – 65°C in a water bath. Remove and leave to cool. Ideally, prepare the meat the day before. Before serving, cut the meat into very thin slices using a slicer.
The cucumber kimchi
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Wash the cucumber and cut it into thin slices with a mandolin. Sprinkle with the coarse salt and place in a colander. Leave to stand for 30 minutes. Rinse with water and pat dry with kitchen paper.
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For the kimchi vinaigrette, mix the ginger, paprika powder, sesame oil, soy sauce and sesame seeds and add to the cucumber slices.
The quail eggs
Heat the sunflower oil to 40°C, add the quail eggs and place in the oven at 60°C convection heat for 30 – 40 minutes.
The vinaigrette
Mix all the ingredients except the oil and water with a hand blender or Thermomix, then combine with the oil. Finally, stir in the 150 ml lukewarm water and add a little chive oil if desired (see tip).
Serving
Arrange the meat slices alternately with the cucumber slices in a ring on plates. Place a quail yolk in the centre of each and sprinkle with freshly grated wasabi and black sesame seeds. Sprinkle a few green sprouts on top, remove the cookie cutter ring and pour the vinaigrette around the meat rosettes on the plates.
Recipe : Louis Linster (Restaurant Lea Linster)
