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July 4, 2014

THE BIG FAT KNUCKLE SANDWICH

Slow braised beef knuckle, milk bun, Brussels sprout kimchi, spicy ketchup mayo & Jerusalem artichoke crisps

Rare Medium would like to thank Joel Hales and Barney Hannagan for sharing their culinary secrets. For more recipes, go to www.raremedium.com.au

Created by: Joel Hales and Barney Hannagan
Proud Mary
172 Oxford St, Collingwood Melbourne VIC

The spice rub
4 tbsp cumin seed, toasted and ground
4 tbsp smoked paprika
1 tsp cayenne pepper
2 tsp black peppercorns, toasted and ground
6 tbsp brown sugar
Combine all.

The Braise
1- 2 kg beef knuckle
2 brown onions, peeled and large diced
2 carrots, peeled and large diced
1 celery stick, diced
4 garlic cloves
3 litres beef stock
1 litre tomato juice, no seeds
2 bay leaves, fresh
3 thyme sprigs
Rub the beef with oil and apply the spices to evenly coat all sides of the knuckle. Leave for three hours, or overnight is best.
In a large pot, heat oil and start to cook the vegetables. Once browned and caramelised, add the garlic. Add the tomato juice, thyme and bay leaves. Cook for 10 minutes, then add the beef stock. Bring to the boil and simmer.
Sear the beef knuckle on all sides in a pan, season with salt. Place in a roasting tray and cover with the braising liquid. Cover and cook at 120 – 130°C for 6 – 8 hours.
Check the meat; it should pull away from the bone easily. Remove the meat and cool. Strain the sauce and cool. Shred the meat ready for use.

 

The Kimchi
1 kg Brussels sprouts, finely chopped
500 g green tomatoes, sliced
Salt
½ cup water
¼ cup rice flour
2 tbsp sugar
210 g radish, grated
2 garlic cloves, grated, using a microplane
2 small red onions, chopped
50 g ginger, grated, using a microplane
½ large red chilli, sliced
¼ cup fish sauce (optional)
¼ cup rice vinegar
1 cup chopped coriander
½ cup spring onion, finely chopped
Horseradish
Toss Brussels sprouts and tomatoes with a good pinch of salt in a colander and leave for around 20 minutes. Drain, rinse under cold water, and place in a bowl.
Make a paste combining the water, rice flour, and sugar in a saucepan and bring to a simmer until the paste thickens. Allow to cool.
Combine radish, garlic, red onion, ginger, chilli, fish sauce, rice vinegar in a food processor and blitz to a rough puree. Fold the puree into the cooled paste, add the chopped coriander and spring onion, and mix with the Brussels sprouts and tomatoes thoroughly. Add the horseradish to taste.
Transfer to a container and let stand at room temperature for 24 hours before placing in the fridge. For best flavour, leave for 1 week.

 

SPICY Ketchup
1 brown onion
1 tsp chopped garlic
1 tbsp paprika
1 tbsp ground cumin
1 tbsp chilli flakes
1 tin tomatoes
1 cup sherry vinegar
1 cup sugar
Sweat off onion and garlic. Add spices. Add rest of ingredients and cook down ’til thickened. Blitz ’til smooth. Season.

 

Mayo
100 ml olive oil
100 ml vegetable oil
3 large egg yolks
1 whole egg
1 teaspoon Dijon mustard
Splash white wine vinegar or white vinegar
Juice ½ lemon
Mix both oils together. Place the yolks and whole egg, mustard and a splash of water in a food processor and start blitzing. Slowly add the oil to the blitz until it has all been incorporated, or until the mayo looks thick. Add the vinegar and lemon juice and check for seasoning.
Add the ketchup to the mayo to taste.

 

The Crisps
1 kg Jerusalem artichokes
Oil for frying
Slice Jerusalem artichokes thinly and leave in cold water for 1 hour. Rinse.
Heat oil to 160 – 170°C, add the crisps and cook until crispy. Drain on paper towel and season with salt.

 

To Serve
Gently warm the sauce, add the pulled beef and warm through. Remove the beef from the sauce. Slice the milk bun; add the Brussels sprout kimchi, the pulled beef knuckle, and a whack of the mayo. Serve with the side of crisps.
Bangin’!
Great with coffee, even better with BEER …
Serves: 6

 

proudmary





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