Series: Our State on a Plate
Story: Cooking with Pardoo Beef
Presenter: Alejandro Saravia
Airdate: 16 May 2021
Uma’s Executive Chef, Alejandro Saravia brings Peru to the Pilbara and cooks with beef over coals in the outback.
4 rib points, Pardoo Wagyu ribs on the bone
375ml Local Beer (Lager preferred)
300ml Beef stock
4 units Sundried chillies
4 units whole garlic heads
6 pieces Shallots
2L Tomato paste
2 units Lemon
Native Australian herbs
80gr Cumin seeds
80gr Coriander seeds
200ml Olive oil
6 units Ripped, Peeled and Deseeded diced Roma tomatoes
1bn Fresh Coriander
Salt flakes and whole black pepper to taste
At Home Method:
- Pre heat the oven to 170 C.
- In a heavy base pot add the sundried chillies, coriander seeds, cumin seeds and toast them on low heat, until all the spiced start to release a nice fragrance, being careful not to burn them. Take the spices out of the pot and cool down. Once the spices have cooled down use a mortar and pestle start grounding them until a fine powder.
- In the same pot add 100 ml of olive oil, heat to a low temperature and add the garlic heads and eshallots which should be both cut in halves. Cook until golden brown.
- Season the Pardoo Wagyu ribs bone in with salt and freshly ground pepper, rubbing it evenly around the meat with the remaining 100 ml of olive oil.
- Sear the Pardoo wagyu ribs bone in until the outside gets a nice brown colour. Set aside, rest for 10 minutes.
- Add the diced tomatoes and the local beer in to the pot and with a wooden spoon start scraping the bottom of the pot to get all the flavours. Add the 2 lt of Beef stock and tomato paste and reduce for 5 minutes at medium heat.
- Add the ground spices, roasted garlic heads, eshallots and thyme and Native herbs and cook for 5 minutes to start infusing all the flavours.
- Add the Pardoo beef ribs bone in into the heave caster iron pot and cook at low heat over charcoal or in the oven with the lid on for 45 minutes or until the meat fell of the bone.
- Squeeze fresh lemon juice to served and garnish with fresh coriander leafs.