serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 400 g horse rump or beef rump tri-tip
- salt and pepper
- 1 garlic clove, crushed
- 1 tsp vegetable oil
- shaved onion, salad leaves, grated horseradish, to serve
Tataki marinade
- 75 ml mirin
- 75 ml sake
- 30 g caster sugar
- 150 ml soy sauce
- 2 garlic cloves, crushed
Marinating time 2 hours
Instructions
To make the tataki marinade, place the mirin, sake and sugar in a saucepan and bring to the boil. Add the soy sauce. Allow to cool, then stir through the crushed garlic just before using.
Heat a large saucepan of water to 60°C, checking the temperature with a thermometer. Alternatively, if you have one you can use an immersion circulator set to the desired temperature. (If using beef, set the temperature to 55°C.)
Bring the rump to room temperature, and season well with salt and pepper. Rub with the crushed garlic and seal in a vacuum bag (or wrap tightly in three layers of plastic wrap.
Place the meat into the water bath and keep at a constant temperature for 20 minutes. Flip the meat over and continue to cook for 20 minutes.
Remove the meat and unwrap it. Heat a heavy-based frying pan until very hot. Lightly oil the pan, then sear the rump until it is well browned all over.
Pour most of the tataki marinade onto a tray, reserving a little to serve. Add the horse rump to the tray. Chill in the fridge, turning occasionally, for at least 2 hours.
Slice the meat thinly across the grain and serve on a bed of shaved onion and a few salad leaves. Drizzle over a little of the reserved tataki marinade and serve with horseradish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
