Chef Andy Toh Chye Siong, head chef at Hakkasan Dubai's recipe for Braised Wagyu short rib in Szechuan sesame sauce
My key ingredient ... sesame seeds
Chef Andy Toh Chye Siong, head chef at Hakkasan Dubai, says: “One of the oldest seeds known to man, evidence of sesame seeds being used in Chinese cooking dates back to the end of the 5th century. This dish, from our new Only At Menu, combines sesame paste and sesame oil to give the sauce its distinctive nutty flavour, which works perfectly with Wagyu beef.”
Braised Wagyu beef short rib in Szechuan sesame sauce
Ingredients for braised short rib stock
600g Wagyu beef short rib
50g brown sugar
½ tsp salt
½ tsp white pepper powder
½ tsp Chinese five spices
1.5 litre water
50ml tomato sauce
Ingredients for Szechuan sesame dressing
1 tbsp sesame paste
1 tbsp peanut butter
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp rice vinegar
1 tbsp chili bean sauce
¼ tsp sugar
1 tsp sesame oil
¼ tsp Szechuan chilli oil
Ingredients for garnish
To braise the Wagyu short rib, add all the ingredients in the short rib stock section into the slow cooker, cover and cook on high for one to two hours, or on low for four to six hours.
To cut the rib, take off the meat from the bone. Cut the meat into thick slices (5cm x 7.5cm). Keep the bone on the side for plating.
To prepare the sauce, mix all the ingredients together, transfer the sauce into a large skillet and reduce it to half over medium-high heat.
To serve, place the rib bone in the centre, lay the ribs on the bone, pour the sauce on top of the dish and add garnish at the end.