Recipe by Volker Marecek and Benjamin McManus of The Langham Auckland (National Winner – RHT New Zealand 2014)
2 ¾ cups water
¼ cup each of apple & pear juice
2 ½ tablespoons mirin,
½ cup Dilmah Rose with French Vanilla Tea
1 tbsp sesame oil
1 ¼ cups sugar
10 seeds black pepper,
½ small onions
1 small carrot
3 spring onions (white part only)
2 garlic cloves
Bring to the boil & simmer for 10 minutes, strain out the solids and reserve.
Vacuum short ribs in the marinade with some extra chopped apple and pear, Cook at 60?C for 48 hours.
Shock in ice water. Remove braise and fruit and reduce to a glaze.
Chop the beef into cubes.
Deep fry at 180?C for 4 or so minutes to get a deep mahogany coating and to warm through, drain well on paper towels & into pan with the glaze.
Vanilla and Rose Shampoo
400ml Vanilla and rose tea
Add all the lecithin to the Vanilla rose tea. Blend with hand mixer until completely combined and bubbles form on top.
Bone Marrow Ravioli
8 leave potato starch wafer
90g bone morrow
Take one leaf of the potato starch wafer, and put approx. 20g or bone marrow in the middle for the filling of the ravioli. Put another wafer on top and close with hot iron to completely seal the bone marrow inside the raviolis starch paper.
Cut a small square of the short rib and place on small plate. Once raviolis are cooked and bone marrow is melted, place next to the short rib. Scoop out bubbles of vanilla and rose shampoo and lay over the top of the short ribs.