Riverine Rabbit: Honey Cured Beef

Riverine Rabbit: Honey Cured Beef

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Culinary School: Riverine Rabbit Chef: Ash Heeger This family run business, Riverine Rabbit in Cape Town, South Africa, focuses on all things local, sustainable and ethical. In this original series, Head Chef Ash Heeger shows you how to make some of the restaurant's top dishes from start to finish. Talented South African Chef Ash Heeger from Riverine Rabbit shows us how to make honey cured beef, complete with the toppings and garnish. About Chef Ash Heeger: Chef Ash Heeger was born in South Africa, raised in Cape Town and was inspired by the world at large. After completing her studies at the award-winning Silwood School of Cookery, Ash moved onto exciting places with exceptional people. She trained under the acclaimed Chef Luke Dale Roberts at La Colombe and then at The Test Kitchen. Hungry for international influence, she spent time abroad in Michelin 2 star kitchens. At what would seem to be the peak of her career in the metropolitan capital, London, Ash felt the urge to return to her roots in South Africa. Inspired, Ash brought elite experience, passion and something unique to the Cape Town- her very own ASH Restaurant, Riverine Rabbit with sister Mandy van der Berg in 2018.

Honey Cured Beef

Ingredients

  • Cured Egg Yolks: 4 egg yolks

  • 50g fine salt
  • 50g caster sugar
  • Honey Cured Beef: 
30ml grape seed oil
  • 
300g free range beef thick flank
  • 5g black pepper, crushed
  • 
5g maldon salt

  • 50g raw honey

  • 10g smoked paprika
  • 
5g coriander seeds, crushed
  • 10g garlic flakes, crushed
  • XO Sauce: 
5g ginger, diced

  • 5g garlic, diced

  • 50g brown onion, diced
  • 5g red chilli, diced
  • 30ml grape seed oil
  • 5g white miso paste

  • 5g treacle sugar
  • 
10ml dark soy sauce

  • 5ml Worcester sauce

  • 5g white sesame seeds, toasted
  • 5g black sesame seeds, toasted
  • 30g walnuts, toasted and crushed
  • Egg Yolk Sauce:
 4 egg yolks

  • 100ml dark soy sauce
  • 10g Dijon mustard
  • 50ml grape seed oil

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