Credit: Swan Valley Cook, Caroline Taylor
Miso Glaze Ingredients
- 220mL mirin
- 220mL sake
- 200g brown sugar
- 200g white sugar
- 300 red miso
- 400 white miso
Add mirin and sake to a medium saucepan and reduce by 50 per cent.
To the sake and mirin reduction add both miso and sugars and whisk till combined.
Bring mixture to boil the simmer for approximately 15 – 20 minutes until it becomes a dark caramel colour and is just starting to catch on the bottom of the pan. You will need to keep a close eye while simmering and stir regularly so the glaze doesn’t stick and burn on the bottom.
Pour mixture through a fine sieve while still hot. You may have to use a silicone spatula or spoon to get the mixture through.
Any left over glaze will keep well in refrigerator for weeks due to sugar content and goes well with everything from barbecue salmon, to chicken or even stir fried vegetables so don’t be worried if you make too much!
- ½ white or napa cabbage, finely shredded
- 2Tb parmesan cheese, finely grated
- 20ml rice vinegar
- 10ml soy vinegar
- 10ml lime juice
- 1 red chilli, de-seeded and diced finely
- ¼ tsp sesame oil
- 50ml peanut oil (or any neutral veg oil)
- ¼ tsp sugar
Mix all ingredients except cabbage and parmesan thoroughly in a bowl. Alternatively use a jar and shake well.
Mix parmesan and cabbage together well and dress to taste with prepared dressing from previous step.
Pickled Daikon Radish Ingredients
- 200ml rice vinegar
- 200ml water
- 2Tb sugar
- 1tsp salt
- 1 medium daikon radish
Bring water, vinegar, salt and sugar to the boil until everything is dissolved.
Set aside to chill.
While cooling pickle liquid peel daikon and slice into thin rounds about 2mm.
Place daikon slices into a small jar and cover completely with pickle liquid.
Refrigerate overnight while pickle penetrates the radish.
Pickles will store for months and are good with nearly everything so dont be afraid to make in bulk!
Beef Short Rib Ingredients
- 2kg Dandaragan Beef Short Rib
- 30mL Extra Virgin Olive oil
- Salt for seasoning
Preheat oven to 160°C.
Coat short ribs in olive oil and salt and transfer to lined oven tray.
Cook ribs for three hours or until bone will twist free from meat freely
At this stage you can baste the ribs with the miso glaze and increase oven temp to 185°C for a further 20 – 25 minutes or until glaze starts bubbling and caramelising however for ideal results remove bones by gently twisting out while holding the meat steady with a pair of tongs.
Once bone is removed tightly wrap meat portions in cling wrap and press between two trays and chill in the fridge for at least four hours but ideally over night weighted with approximately 2-3kgs of weight. (a six pack of beer works well for this!)
When ready preheat oven to 100ºc and remove portions of beef from cling wrap and transfer to a lined tray.
Place beef into the oven for approximately 20minutes or until warmed through and then baste well with miso glaze ensuring all surfaces of meat have a thick covering (if glaze isn’t freshly made and warm you will have to reheat it to make it thin enough to work with).
Increase oven temperature to 185°C and return glazed beef into the oven for a further 20-25 minutes or until glaze starts bubbling and caramelising.
To serve drain some pickled daikon slices on a cloth or paper towel and place in a neat pile on one side of the plate, pile a generous serve of slaw next to that then finish with one to two pieces of the glazed short rib to finish. Serves 4 – 5.