Name: Spiced Intercostals with Jerusalem Artichokes and Potato Butter
Yield: Serves 4
Ingredients: 50 grams fresh chanterelle mushrooms (use oyster mushrooms if you can’t get chanterelles); 3 teaspoons turmeric; wood sorrel; 3 teaspoons fenugreek; 2 teaspoons yellow and black mustard seeds; 2 teaspoons cumin seeds; 150 grams brown onion, diced; salt, pepper; 90 grams unsalted butter; 30 grams mashed potato; sea salt flakes; ½ cup vegetable stock; 400 grams Mayura Station wagyu intercostals; 4 Jerusalem artichokes; olive oil; ½ teaspoon potato flour; 1 teaspoon black peppercorns; freshly grated nutmeg; 200 ml canola oil; 1 garlic clove, sliced; ¼ teaspoon sea salt flakes; 10 curry leaves; pinch of cayenne pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

During his 10 years at Verge restaurant, Spring Street, Dallas Cuddy was a leader in the Melbourne dining scene. In this recipe, Dallas opens our eyes to the delights of an underutilised cut of meat by rubbing intercostals with vadouvan spice and cooking them to tenderness over 12 hours. Intercostals come from between the rib bones. Ask your butcher to save them for you when preparing rib-eye steaks. Vadouvan spice is an Indian spice blend with French influences.