Name: Coconut-braised wagyu beef shin with pickled cucumber salad
Prep time: 40 min
Cook time: 600 min
Total time: 640 min
Yield: 4 - 6
Ingredients: 1 large beef shin (about 1.5kg bone out; see note); 800 ml Thai soy sauce (such as Healthy Boy); 1 tbsp coriander seeds; 2 tsp white peppercorns; 1 tsp caster sugar; 800 ml coconut cream; To serve: steamed jasmine rice; Pickled cucumber salad; 100 gm caster sugar; 100 ml rice wine vinegar; 2 Lebanese cucumbers, thinly sliced on a mandolin; 3 red shallots, thinly sliced on a mandolin; 1 lemongrass stalk (white part only), finely chopped; ½ cup each (loosely packed) coriander, sawtooth coriander and Thai basil

Coconut-braised wagyu beef shin with pickled cucumber salad

Australian Gourmet Traveller recipe for coconut-braised wagyu beef shin with pickled cucumber salad by Easy Tiger in Melbourne.

Serves 4 - 6

Prep

40M

Cook

10H

Total

10H 40M

“I can’t help but order the wagyu beef with pickled cucumber every time I visit Easy Tiger. Do you think the chefs would mind revealing the recipe?”

Lara Tsen, Yarraville, Vic

REQUEST A RECIPE

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

1 large beef shin (about 1.5kg bone out; see note)

800 ml Thai soy sauce (such as Healthy Boy)

1 tbsp coriander seeds

2 tsp white peppercorns

1 tsp caster sugar

800 ml coconut cream

To serve: steamed jasmine rice

Pickled cucumber salad

100 gm caster sugar

100 ml rice wine vinegar

2 Lebanese cucumbers, thinly sliced on a mandolin

3 red shallots, thinly sliced on a mandolin

1 lemongrass stalk (white part only), finely chopped

½ cup each (loosely packed) coriander, sawtooth coriander and Thai basil

Method

Main

1.Place beef in a non-reactive container that it fits in snugly. Add soy sauce to cover (you may need extra), add coriander seeds, peppercorns and sugar, cover and refrigerate to marinate, turning occasionally (8 hours to overnight).

2.Preheat oven to 130C. Drain beef from marinade (discard marinade) and place in a small roasting dish or casserole. Add coconut cream to cover, cover with foil and roast until very tender (8-10 hours). Set aside to rest (15 mintues).

3.For pickled cucumber salad, stir sugar, vinegar and 100ml water in a small saucepan over medium heat to dissolve sugar, set aside to cool, then transfer to a serving bowl. Just before serving, toss in remaining ingredients.

4.Cut beef into large pieces, pour braising liquid over, top with pickled cucumber salad and serve hot with steamed rice.

Note At Easy Tiger this dish is often paired with son-in-law eggs. Allow eight hours to marinate the beef or begin this recipe a day ahead. At the restaurant, chef Jarrod Hudson uses Sher wagyu beef shin; if it’s unavailable, substitute another wagyu shin or regular beef shin (you may need to order it ahead).
Notes