Air-Dried Beef and Kimchi

Preparation info
  • Serves

    10–12

    • Difficulty

      Medium

Appears in

By Katrina Meynink

Published 2014

  • About

You will need to begin this recipe one day ahead.

Ingredients

  • 500 g (1 lb 2 oz) marbled Scotch fillet (rib eye), sinew removed, trimmed

Method

Using your hands, mould the piece of Scotch fillet into a nice compact shape, wrap in plastic wrap and place in the freezer to harden.

For the kimchi, prepare a brine of the sea salt and water in a stockpot. Separate and wash the cabbage leaves, place in the brine solution and weigh down for 24 hours at room temperature. At this stage the cabbage should feel wilted. Rinse under gently r