HANOS horeca groothandel
Foodxperience

Pulled black angus

Neck is perfect for pulled beef! It is a beautiful cut of meat with a lot of intramuscular fat.

Ingredients

1tbspDark miso
tomberry tomatoes
Sushi vinegar
Sambai
1Cooked red beetroot
1Eggplant
aberquina olive oil
1cooked yellow beet
edamame soybeans
1black angus neck

Preparation

  1. Season the meat with salt and pepper. Vacuum-seal the meat with a generous splash of arbequina olive oil. Cook the meat for 18 hours at 67°C. Then sear it on the barbecue.
  2. Tip: you can also cook the meat on the Kamado barbecue. Make sure to keep the temperature low.
  3. Let the meat rest and then pull it apart with two forks.
  4. Prick the eggplant with a knife and roast for 25 minutes in an oven at 220°C.
  5. Remove the skin from the eggplant, mash the flesh, and season with miso.
  6. Wash the tomberry tomatoes, place them in a preserving jar, and pour hot sushi su over them. Chill.
  7. Blanch the frozen edamame soybeans for 1 minute in plenty of boiling salted water. Scoop the soybeans into a blender and blend until smooth.
  8. Season the puree with salt and add a splash of sambai. Pass the puree through a fine sieve and fill a squeeze bottle.
  9. Spoon the eggplant with miso onto the plate. Place the pulled black angus on top.
  10. Slice the cooked yellow and red beet thinly on a mandoline.
  11. Briefly place the slices in the sushi su and insert them into the dish.
  12. Arrange the sweet and sour tomberry tomatoes over the pulled black angus.
  13. Pipe a few drops of edamame soybean and sambai puree onto the plate.