Gastronomixs

Striploin poached and glazed with ginger and chili (Chinese style)

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

Striploin poached and glazed with ginger and chili (Chinese style)

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Ingredients

 

 

striploin

3.5

l

beef stock

Poaching flavours:

 

 

100

g

fresh ginger

4

cloves

garlic

1

 

red chilli pepper

Glazing flavours:

 

 

100

g

fresh ginger

2

cloves

garlic

1

 

red chilli pepper

150

g

spring onion

Preparation method

  • Cut the ginger into slices and cut the garlic and chilli pepper in half.
  • Boil the beef stock together with the ginger, garlic, and chilli pepper and place the striploin in the stock.
  • Slowly poach the meat to a core temperature of 52°C.
  • Remove the meat from the stock and pass the stock through a fine cloth.
  • Reduce the stock together with the fresh garlic, ginger, and chilli pepper until it has a strong flavour.
  • Chop the spring onion into fine rings.
  • Place the striploin in the gravy and use it to glaze the meat.
  • Just before serving, cut into slices and return to the ginger gravy.
  • Sprinkle with spring onion.

Serving suggestions

  • As a main dish with pak choy, conical cabbage, cucumber, mushroom, haricots verts, carrot, or daikon components.
  • As a main dish with wild rice or other rice, or noodles.
  • As a main dish with lobster, prawn, scallop, or king crab components.

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