Spiced Intercostals with Jerusalem Artichokes and Potato Butter

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

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.

Ingredients

Main course
Gluten-free
Vegetarian
Spicy
Sous vide
Spring

Ingredients

Method