16 Dec Costilla de ternera WAGYU a baja temperatura, glaseada con teriyaki y «mieldecaña», y puré de boniatos asados
Ingredients (for 4 people)
600 g of beef rib
8 cloves of garlic
Teriyaki sauce to taste
c/s de «mieldecaña»
Thyme to taste
2 large sweet potatoes
Salt and pepper to suit your taste
Extra Virgin Olive Oil to suit your taste
Method
Cortar las costillas en raciones de unos 75 g cada una y meterlas en bolsas al vacío junto con un diente de ajo, tomillo, salsa teriyaki y «mieldecaña» y cocinar en un roner a 65 ºC durante 12 horas; sacar y reservar.
At the same time, put the sweet potatoes in the oven at 180 ºC until they are soft, peel and emulsify in the Thermomix (Blender/Mixer) with a little olive oil, salt and pepper.
Remove the ribs from the bags and lightly sear them in the pan, finishing the sauce by brushing over the glaze. Plating: arrange a line of mash on the bottom of a flat plate and, next to them, two glazed ribs.
ÁLVARO ARBELOA
Chef from Cadiz rooted in Marbella. He studied at the Escuela de Hostelería de Marbella. He completes his training at Hotel Kempiski and shares his experience in places like Shanghai, Uruguay or Palma de Mallorca.
TA-KUMI RESTAURANT, MARBELLA
1 Sol Repsol. Ta-Kumi, a word that sums up the spirit and essence: "artisan" and "master". A space where the product and the technique are the signs of identity.