Teriyaki Beef-Ribs with Edamame mash Summer, sun, sunshine – the BBQ season is in full swing and from the early evening hours you can register small plumes of smoke rising from different gardens and spreading their flavors across the neighborhood.
I also enjoy putting a steak or a sausage on the grill, but I am a friend of slow braised, which can best be translated with a smoker when grilling. If you don’t have it, all that’s left is the handle to the smoked pipe or the low-cooking method with the oven and then “finish” on the hot rust. A welcome alternative if you simply let the time work for yourself and at the end, with usually a few simple steps, you can show a remarkable final result.
Here, however, I would like to dig again between grumbling. Most people have heard it often enough, but I can only repeat myself: pay for what you eat the reasonable price! The animal is said to have seen the sun at best – and led a happy life. It is about respect and proper handling of food. If you grill a 99 cent piece of meat on your 500 Dollar grill, the ratio is more for the ton than for morality.
The inspiration for this dish came to me somewhere between a fantastic portion Galbi-Jjim (ribs in Korean style) which I was allowed to eat with the local Korean and of course, the motivation to completely sow my grill again to create juicy ribs, in which the meat falls off the bone and the water in your mouth runs together. And because I find the taste of Teriyaki just mercilessly good and even call it a certain search potential, this dish was decided relatively quickly.
The edamame puree should then shine more as a light vegetable side dish, which I did not quite succeed in, as I believe that a puree must bring a certain level of creaminess, which can usually only be achieved with a dash of cream or a nice piece of butter.
Ingredients: Teriyaki Beef-Ribs with Edamame puree
|Ingredients for 4 people
|For the marinade:
|For the glaze:
|For the Edamame mash:
|For the potato Nori Chips:
|floury boiling potatoes
|1 tbsp. Salt
|For the sauce:
Teriyaki Beef-Ribs with Edamame puree. Here’s how to do it:
- For the marinade, peel the spring leek and garlic, roughly chop and place in a deep baking tray. Add the spices and herbs and mix. Rub the beef ribs with it and place them side by side in the tin. Fill the sheet with water and cover with aluminium foil. The beef ribs should be covered to 3/4. Slide into the oven and slowly cook for 6 hours at 100°.
- After six hours, remove the beef ribs and reduce the oven temperature to 70°.
- For the chips: Peel the potatoes and cut them into 1 cm cubes. Place in a saucepan and cover with water. Place the pot on and cook the potatoes softly. Meanwhile, cut the Nori leaves into fine strips. Mix the soft-boiled potatoes with some of the boiling water and salt to a very thin puree. Apply the mixture thinly to a baking mat or a piece of baking paper. Smooth with a pallet or spatula. Spread the nori strips over them and sprinkle with sesame seeds. Carefully place on a sheet and slide into the oven for approx. 2 1/2 hours, for drying at 60° circulating air.
- After six hours, put the roasting stock of the ribs, through a fine sieve in a saucepan. Add 100 ml of burbon and reduce until you have a strong taste. Then bind with a little sauce binder and, if necessary, season with soy sauce and cane sugar.
- For the edamame mash, cut the onion into small pieces. Cook the edamame with the peas in a saucepan of water and drain through a sieve. In a saucepan, sweat the onion cubes colorless and wipe them off with the cream. Add the miso paste, peanut butter, a little salt and a little grated nutmeg and bring to the boil. Mix the still warm edamame beans and peas together with the cream spice mixture in a food processor to a fine puree. Season with salt. If the puree is too firm, balance with some liquid.
- For the glaze, mix both ingredients. Preheat the grill. Brush the beef ribs with the glaze and grill indirectly at 180° for about 10-15 min. Meanwhile, heat the sauce and puree and fill in bowls. Remove the potato nori chips from the oven and break apart. Most of the time, they are already detaching themselves from the sheet metal. Put the hot ribs and chips on the table.
Tip: I marinated some baby corn, early garlic and chili with the rest of the glaze and grilled them briefly.
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