Beef Ramen, Fried Shallots, Steak

Beef Broth:

Ingredients:

• 1kg Oxtail
• 3 Bone Marrow
• 4L Water
• 2 Onion
• Rice Vinegar
• Soy Sauce

Method:

Preheat the oven to 200 degrees celsius.Put the bone and meat on a baking tray.

Bake them in the oven for around 20-30 minutes. (Until the meat browns).Peel and cut the onions. Put the water in a pot and start to boil, add the onions.

Add the bones to the water and bring to a boil. (Lightly season with salt).When it starts to boil lower the heat and simmer for at least 6 hours. When the broth is ready sieve it and flavour it with rice vinegar and soy sauce.

Ramen Noodles:

Ingredients:

• 2tsp Kansui (or roasted Baking Soda)
• 250g Water
• 1tbsp Salt
• 250g 00 Flour
• 250g AP Flour
• Cornstarch for dusting

Method:

Mix kansui and salt into the water until dissolved.Mix the flour in a bowl or the bowl of a stand mixer.Add the water to the flour mixture and knead the dough until it separates from the edge of the mixing bowl.Knead by hand for a bit more on a flat surface then cover with cling film and let it rest on room temp for at least an hour.Cut the dough into equal pieces and roll it out.You can use a spaghetti cutter attachment on the pasta machine if you want to make it easier for you.If you are cutting by hand make sure you sprinkle enough corn starch on top of the dough and roll it up that way. Cut it with a sharp knife and add more corn starch to prevent the dough from sticking.Use corn starch for dusting while rolling the dough!You can store the dough in the fridge or you can even freeze it if you want to use it later.Cook the noodles in water for around 1 minute before serving.

Fried Shallots:

Ingredients:

• 4pcs Shallots
• Cornstarch
• Frying Oil
• Salt

Method:

Peel and thinly slice the shallots.Put the thinly sliced shallots into a mixing bowl and sprinkle corn starch on top.Mix it well.Fry the shallots in hot oil on around 140-150 degrees Celsius.Be careful not to burn the shallots.

Steak:

Ingredients:

• 1 pc Entrecote
• Salt
• Oil
• Butter

Method:

Season the entrecôte.Heat oil in a frying pan.Add the entrecôte and sear on both sides.Add the butter and baste until the desired doneness is achieved.Let the entrecôte rest before slicing.Sprinkle with maldon salt.