Beef preserve with 'rib' of sweetcorn
Item 1 of 1
- medium
- 4
- 1 hour 20 minutes
This beef and sweetcorn recipe from Andrew Wong represents three things: the grand feasts once held by the Emperor in China; some of Taiwan's lesser-known street foods; and the mock meats and vegetarian cuisine cooked by Buddhist monks.
Read Mukta's feature to discover the story behind this incredible dish.
First published in 2019
discover more:
Ingredients
Metric
Imperial
- 700ml of vegetable oil
- 500g of beef picanha, ideally Wagyu, cut into 5mm dice
- 500g of sesame paste
- 500g of red chillies, blitzed into a paste
- 500g of yellow bean paste
- 200g of sugar
- 50g of chicken bouillon, ideally Chinese chicken bouillon powder
- 4 tsp salt
Spice mix
- 5 tbsp of cumin seeds
- 5 tbsp of chilli flakes
- 3 tbsp of sesame seeds
- 1 tbsp of Sichuan peppercorns, toasted and ground
- 1 tbsp of ground ginger
- 1 1/2 tbsp of curry powder
- 1 1/2 tsp salt
To finish
- spring onions, sliced
- bottarga, ideally Taiwanese mullet bottarga, shaved or grated
SAVE RECIPE
Method
1
Add a splash of the vegetable oil to a frying pan and brown the beef. Transfer to a bowl and wipe the pan clean, then add all the remaining oil, the browned beef and the rest of the ingredients
- 700ml of vegetable oil
- 500g of beef picanha, ideally Wagyu, cut into 5mm dice
- 500g of sesame paste
- 500g of red chillies, blitzed into a paste
- 500g of yellow bean paste
- 200g of sugar
- 50g of chicken bouillon, ideally Chinese chicken bouillon powder
- 4 tsp salt
2
Cook over a medium heat until all the moisture has evaporated (about 45 minutes). You need to remove all the moisture from the mixture otherwise it could spoil. Once this has happened, remove from the heat and allow to cool, then transfer to an airtight sterilised container for up to a month. You will have much more than you need for this recipe, but it is a fantastic condiment to serve alongside all manner of Chinese dishes
3
Mix all the ingredients for the spice mix together and place in an airtight container
- 5 tbsp of cumin seeds
- 5 tbsp of chilli flakes
- 3 tbsp of sesame seeds
- 1 tbsp of Sichuan peppercorns, toasted and ground
- 1 tbsp of ground ginger
- 1 1/2 tbsp of curry powder
- 1 1/2 tsp salt
4
For the sweetcorn, bring a pan of water to the boil. Add the sweetcorn ears and cook for 20 minutes, then drain and allow to cool
5
Using a sharp knife, dissect the sweetcorn down the middle, then trim the edges and ‘bone’ it out so that it resembles a rib (see the image for a guide on what it should look like)
6
Melt the butter in a hot pan with the oil and add 1 tablespoon of the spice mix (the rest can be used to flavour other dishes). Fry for a minute until fragrant, then add the sweetcorn ribs and toss to coat. Taste for seasoning, then remove from the heat
- 2 tbsp of butter, softened, for frying
- 1 tbsp of vegetable oil
7
To serve, place a spoonful of the beef preserve on a plate. Add the sweetcorn rib alongside, then top with slices of spring onion and dried mullet roe, either shaved or grated
- spring onions, sliced
- bottarga, ideally Taiwanese mullet bottarga, shaved or grated
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