Beef intercostals with korean chilli dressing
- 1kg beef intercostals
- 60ml sweet soy sauce
- 2 tablespoons grapeseed oil
- toasted sesame seeds or Fried shallots, to serve
- 2cm piece fresh ginger, finely grated
- 2 garlic cloves, finely grated
- 1 red asian shallot, thinly sliced
- 2 1/2 tablespoons korean chilli flakes
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons korean fish sauce
- 2 tablespoons light soy sauce
- 2 tablespoons rice wine vinegar
- 60ml grapeseed oil
- 3 teaspoons sesame oil
Trim the beef intercostals of any excess fat and sinew then place the meat in a baking dish just large enough to hold it in a single layer. Mix the sweet soy sauce through the beef and marinate in the refrigerator for 3 hours or overnight.
Preheat the oven to 150°C.
Fill the baking dish with the beef in it with just enough water to cover the meat. Cover the dish with foil and cook the beef in the oven for 3–4 hours until the meat is tender but not falling apart. Keep an eye on the water level and top up as necessary. When the meat is tender, allow it to cool in its liquid in the refrigerator.
To make the Korean chilli dressing, in a small bowl, mix all the ingredients together. Leave the sauce at room temperature for an hour before using, to let the flavour develop.
When you’re ready to finish the dish, preheat a barbecue or chargrill pan to high.
Drain the beef and discard the liquid. Cut the beef into pieces roughly 6 cm long. When the grill is hot, brush the meat with a little grapeseed oil and cook the meat on the grill for 3 minutes on each side, or until the beef is charred and hot.
Remove the beef from the heat and season with salt. Arrange on a plate with the Korean dressing and a generous sprinkling of sesame seeds or fried shallots.