Imperial Chinese Rump of Aussie Beef with Pickled Carrots, Coriander Emulsion and Pak Choi by Mark W
Mark Walsh at Hogarths – Imperial Chinese Rump of Aussie Beef with Pickled Carrots, Coriander Emulsion and Pak Choi
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Ingredients
- 4 x 200g Aussie beef rumps
- 100ml tomato sauce
- 2 tablespoons Hoi Sin Sauce
- 1 tablespoon teriyaki sauce
- 3 tablespoons Shaoxing wine
- 1tbsp sugar
- 1 teaspoon grated ginger
- 1 red chilli, sliced
- 200ml red wine jus
- 2 large carrots
- 100g sugar
- 100ml white wine
- 100ml white wine vinegar
- 1 bunch coriander
- ½ flat parsley
- 500ml veg oil
- 2 eggs
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