Braised beef cheek, crisp tripe, katsuobushi butter

Braised beef cheek, crisp tripe, katsuobushi butter

Earl Carter


Quantity Ingredient
800g beef cheeks
60ml sweet soy sauce
1 teaspoon chinese five-spice
500ml chicken stock
2 large eggplants
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
2 tablespoons grapeseed oil
1/2 teaspoon rice wine vinegar
1 bunch mustard greens, trimmed


Quantity Ingredient
1 large piece honeycomb tripe
1/2 onion
3 cloves
1 tablespoon grapeseed oil

Katsuobushi butter

Quantity Ingredient
5g bonito flakes
2 tablespoons boiling water
60g butter, softened
1/2 teaspoon bonito flake powder
sea salt
1/2 lemon


  1. Trim the beef of any excess fat and sinew. Place it in a deep ovenproof dish or baking tin just wide enough to hold the beef in a single layer. Mix the sweet soy sauce and five-spice together and rub this mixture over the beef. Leave to marinate in the refrigerator for 3 hours or overnight.
  2. To make the tripe, soak it in water overnight. The following day drain the tripe and place it in a saucepan of fresh water over medium heat. Bring the tripe to a simmer and cook for 15 minutes. Strain, discarding the water. Cover the tripe with fresh water and return it to the stove. Add the onion and cloves and bring back to a simmer. When cooked, remove the pan from the heat and leave to cool to room temperature. Strain the tripe and pat dry. Discard the onion and cloves.
  3. Preheat the oven to 160°C.
  4. To crisp the tripe, shred it into fine threads. Lay the tripe threads on a tray lined with a piece of baking paper and drizzle with the grapeseed oil. Cover with another piece of baking paper and top this with another tray to compress the tripe as it cooks. Bake for 30 minutes, checking it occasionally. As the tripe cooks it will become crisp and turn golden. When cooked, remove it from the oven and leave to cool and set. Slide it off the baking paper onto paper towel.
  5. Reduce the oven temperature to 150°C.
  6. To cook the beef, fill the dish with enough chicken stock to just cover the beef. Cover the dish with foil and cook in the oven for 3–4 hours or until the meat is tender but not falling apart. Top up with water as it cooks, if necessary. When tender, remove the dish from the oven and leave the meat to cool in its liquid in the refrigerator.
  7. To make the katsuobushi butter, put the bonito flakes in a small bowl and pour over the boiling water. Allow to infuse for 20 minutes then strain and discard the bonito.
  8. Transfer the liquid to a small saucepan over medium heat and reduce until you have 1 teaspoon of liquid.
  9. Put the butter in a bowl and mix it with the bonito liquid and bonito flake powder. Season with a pinch of salt and a squeeze of lemon juice.
  10. Increase the oven temperature to 180°C.
  11. Prick the eggplants with a fork and place them in a baking dish. Bake for 30 minutes or until tender. Leave to cool.
  12. Once cool, cut the eggplants in half and scoop out the flesh.
  13. Place the flesh in an upright blender along with the light soy sauce and sesame oil. Blend until smooth and then slowly pour in the grapeseed oil and season with the vinegar. Set aside.
  14. Put the cooked beef cheek in a saucepan with the cooking liquor and bring to a simmer over medium heat.
  15. Melt 1 tablespoon of the katsuobushi butter in a large frying pan over medium heat. Add the mustard greens and cook until they are wilted. Remove the pan from the heat and finish with 1 more tablespoon of katsuobushi butter.
  16. Heat up the eggplant purée in a small saucepan over medium heat until it is hot. Place the purée on serving plates and arrange the mustard greens around it. Cut the beef cheeks in half and place them on the plates. Top the beef with the crisp tripe and serve.
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