Post by smokey on Dec 29, 2014 17:54:24 GMT 10
Had an idea today after checking out how XO sauce is made.
Scollaps, Prawn and Chinese style Parma ham. All fried up and bottled in the oil it's cooked in.
I thought how about a beef oil based paste.
Experiment is to salt cure a slab of beef, Probably flank and age it to make a Parma beef.
Shred that very fine and fry it up with the basics such as Fresh onion, garlic, Chili ect and then jar it up with oil.
Still trying to get my head around it so it's shelf stable.
If I surf and turf it, It will essentially be an XO sauce. However I want to go in a different direction to Asian flavours.
Scollaps, Prawn and Chinese style Parma ham. All fried up and bottled in the oil it's cooked in.
I thought how about a beef oil based paste.
Experiment is to salt cure a slab of beef, Probably flank and age it to make a Parma beef.
Shred that very fine and fry it up with the basics such as Fresh onion, garlic, Chili ect and then jar it up with oil.
Still trying to get my head around it so it's shelf stable.
If I surf and turf it, It will essentially be an XO sauce. However I want to go in a different direction to Asian flavours.