Tetsuya Wakuda

Beef ribs marinated in sake served with buckwheat risotto

Serves 6-8

Ingredients

1 kg rib of beef with bones, cut into 3cm lengths
500 ml sake
200 ml sake, extra
2 large onions, sliced
pinch of saffron threads, or to taste
1 stick celery, finely chopped
2 medium carrots, finely chopped
30 green olives
1 teaspoon garlic, grated
1 tablespoon ground coriander
1 teaspoon ground turmeric
12 teaspoon cayenne papper
1 teaspoon grated ginger
1 teaspoon curry powder
Buckwheat Risotto
1.5 litre chicken stock
1/2 large onion chopped
2 tablespoon olive oil
300 gm buckwheat
65 gm short grain rice
1 tablespoon mascarpone cheese
2 tablespoon parsley, finely chopped

Method

Place ribs in a large glass or ceramic dish, pour sake over, cover and marinate overnight in the refrigerator

Combine beef, extra sake and remainingin gredients in a large roasting pan, season to taste and mix well. Cover with aluminium foil and roast at 180oC for 45 minutes, or until beef is tender

Remove from oven and rest in a warm place until ready to serve.

Meanwhile for the buckwheat risotto, have chicken stock simmering over low heat.

Heat oil in a large saucepan, add chopped onions and cook until softened. Add buckwheat and rice and stir over medium heat to coat with oil and toast lightly.

Add 1 cup of simmering stock and stir over low heat for about 5 minutes until stock is absorbed.

Add simmering stock 1/2 cup at a time, stirring constantly, allowing each addition to be absorbed before adding next, until buckwheat and rice are al dente.

Stir in mascarpone, season to taste and mix well.

To serve, place braised beef accompanied by buckwheat risotto onto a large serving plate and garnish with chopped parsley.