Ingredients for 4 people
600 g roast beef
Marinade:
60 g ginger
2 shallots
2 limes
120 g lemon grass
25 cl soy sauce
35 cl mirin (Japanese rice wine)
6 cl fish sauce
32 g Sambal Oelek
4 cl sesame oil
Method
Peel the ginger and shallots and chop finely, squeeze the lime and grate the zest, cut the lemon grass into 5 cm pieces and tap them so that they burst open. Put all this into a bowl with the other ingredients and mix to form a marinade. Sear the meat briefly on all sides in a hot frying pan. Then seal it in a sous-vide bag with the marinade and let it cook in a water bath at 52 degrees for 40 minutes. Take out the meat and slice into thin strips. Serve with buttered dark rye bread or baguette.
"Kulinarische Achterbahnfahrt” (“Culinary Rollercoaster”) Peter Gaymann | Hans-Albert Stechl Available in selected shops, all hotel shops and online at shop.europapark.de
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