Chef Andrew Clarke: White Park Beef Changed My Life
"About 18 years ago I thought I knew about cooking meat and eating beef and steaks. I was obsessed. But I actually knew nothing.
"It wasn’t until I had a 70 day, dry aged sirloin of White Park beef that I realised this. It was incredibly marbled. It had this intense smell, like 100 roast dinners, cooking in your house all at once.
"Then the flavour hit me, it spanked me in the mouth, and I was like, wow. And it ruined beef for me.
"From then on, nothing tasted quite like that and I have been chasing that flavour of White Park ever since. It got me obsessed with rare breeds and dry ageing."
"If you are going to eat meat, eat the best meat money can buy because it will change your life. Just trust me on that. You are also supporting small, regenerative farmers and not the industrialised farming system.
"So only eat meat when it’s really, really good. That’s all I am saying."
Andrew's Thai Style Brisket with Spicy Pepper Sauce
Brisket is from the belly. It’s a tough cut. You need to give it some love. So low and slow. It the number one cut for Texan bbq where they cook it it for 18hrs. You can poach it, like they do in Vietnam for Pho, it makes an incredible stock.
Or you can roast it, like a Sunday roast. Or Pot roast it, with a lid on a a little bit of liquid, which is what I am going to do.
I am going to take inspiration from warmer climates and how they would handle a piece of beef like this.
For the brisket
- I kg rolled brisket
- 2 tablespoons coconut oil
- 1 Thumb sized piece of ginger, chopped
- 3 cloves of garlic
- 4 kefir lime leaves
- Juice from two limes
- 1 Ancho chilli
- 2 Kashmiri chilli
- Fish sauce
- Beef stock
For the pepper sauce
- 2 Pasilla Chilli
- 2 Roasted Romano peppers
- 4 Garlic cloves
- 4 Roasted cayenne chilli (remove seeds if you want it less spicy)
- 1 Stick of lemongrass
- Fish sauce
- Lime juice
- Cupped lettuce leaves
- In your cast iron pot, seal the brisket in some coconut oil until it is nicely browned. Remove from the pot, leaving the rendered beef fat with the coconut oil.
- Add ginger, garlic, kaffir lime leaves, chopped lemon grass, ancho chilli and a Kashmiri chilli and lime juice to the pot
- Add in beef stock, fish sauce and some coconut water to create a small pool of sauce
- Return the brisket to the pot and place in the oven for three hours at 160 degrees
- Whilst your beef is cooking, prepare a sauce. Place the chillies, peppers, garlic and lemongrass to a blender with a dash of fish sauce and lime to loosen it up
- Blend to smooth paste
- To serve, remove beef from the pot and shred it, mixing in some of the sauce and fat from the bottom of pot. Serve in lettuce cups with the sauce on top