BEEF Negimaki 46hhhh PDF

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Summary

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Description

P a g e | 1 of 2 INSTRUCTIONAL RECIPES – HTC167

preparation time cooking time serving size 4 pax portion size COMPLETE DISH PHOTO

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BEEF NEGIMAKI SERVED WITH PINEAPPLE SALSA

metric

ingredients

1 50 40 25 7 4 1 45 10 6 2

nos ml ml gm gm ml nos gm gm gm gm

Beef striploin, thinly slice Water Soy sauce Honey Ginger, grated Dark sesame oil Garlic, minced to a paste Spring onions Cornstarch Sesame seeds Coriander, chopped

1/2 1 1 1 1 1 1 1/4

nos nos nos nos tsp tsp tsp cup

PINEAPPLE SALSA Pineapple, small dice Red onion, chopped Red capsicum, chopped Jalapeno chili, seeded, chopped Fresh ginger, grated Fresh lime, finely grated Lime juice Coriander leaves, chopped

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metric

ingredients

SAUCE 40 Gm Cornstarch *take the marinade sauce from beef

GARNISHING 1 Pkt Mesclun salad

P a g e | 2 of 2 INSTRUCTIONAL RECIPES – HTC167

Method of cooking

Illustration of cooking photos

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Remove the silverskin and fat from the beef, leaving only the muscle. Wrap well and freeze just until very firm but not frozen solid Combine the water, soy sauce, honey, ginger, sesame oil, and garlic in a saucepan. Simmer over low heat until flavorful, about 5 minutes. Strain the marinade, cool, and chill. Using and electric slicer, slice the semi frozen beef into thin slices about 28gm each. Lay them out, overlapping, in groups of 8 on a parchment-lined sheet pan. Arrange the spring onions lengthwise on the beef and roll the beef tightly around them. Transfer the rolls to a hotel pan and pour three quarters of the marinade over the beef. Cover and marinate in a chiller. To prepare the glaze, make cornstarch slurry by stirring 15 ml cool water into the cornstarch. Bring the remaining marinade to a simmer in a saucepan. Add the cornstarch slurry to the simmering marinade while stirring or whisking constantly. When the mixture has coating consistency, remove it from the heat. Squeeze a bit the beef rolls to remove the excess marinade and arrange and arrange seam side down on a greased sheet pan. Broil the rolls under high heat until the beef is browned and cooked through. About 5 minutes. Remove them from the broiler or salamander, brush slightly with the glaze, sprinkle with sesame seeds and coriander. Use skewers to secure the rolls and mark into portions. Cut into bite size pieces and serve.

PINEAPPLE SALSA 1. Combine all the ingredients together. SAUCE 1. Combine the marinade sauce from the beef and add cornstarch. 2. Stir well n make as a sauce.

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