Brined,glazed and barbecued beef skewers with a bitter leaf salad with horseradish and lemon.William MeppemThe owner-chef atArthur restaurant in Sydney shares a favourite barbecue recipe.
Brined and barbecued wagyu skewers with saltbush and honey glaze
This is my favourite dish to cook on a day off with my family,who doesn't love a BBQ on a sunny day?
METHOD
- Place all the brine ingredients into a pot and bring to the boil,simmer for 2 minutes then remove from the heat and chill in the fridge until completely cold.
- Score the beef,then lay the strips down in a roasting tray and ladle the chilled brine over the meat. Ensure the beef is submerged,then place the tray in the fridge for about 12 hours. x
- Remove the beef from the brine and pat dry with paper towel. Slice into small square pieces and stack onto the skewers like a mini rotisserie. (If making ahead,the skewers can be placed in the fridge until ready to cook. Remove beef from the fridge 30 minutes before grilling to temper.)
- For the glaze weigh out all ingredients into a bowl and whisk together.
- For the salad dressing,add the creme fraiche to a bowl. Add the lemon zest and juice. Peel and grate the fresh horseradish directly into the bowl using a Microplane. Season with salt and pepper and mix well.
- To assemble the salad,wash the mustard leaves and escarole and roughly tear into bite-sized pieces. Peel the kohlrabi and onion,then slice them both using a mandolin so they are about 2mm-thick. Add all the salad ingredients to a bowl,including the radish,season with salt and pepper and toss with the horseradish dressing.
- Heat a charcoal barbecue until the coals are white-hot,then grill the beef until medium – the intercostal meat has a lot of fat and connective tissue that needs rendering,so the meat will be more tender if you cook it slightly further than medium-rare. As the skewers are cooking brush the glaze onto the beef,being careful not to burn the glaze.
- Season the skewers with salt and serve with the bitter leaf salad.
Serves2-3
*The intercostal is the meat that runs between the bones of the short rib. Use beef short rib if you can't find intercostal.
**Saltbush is a native herb available from specialty grocers.
This recipe is from episode one ofGood Food Kitchen season 2,screening on 9Now.