Goodman restaurants. So at the preview night we were fed magnificent picanha (rump cap) and utterly divine short ribs.
|Aubergine with harissa & yoghurt (which was a bit undercooked), beautiful meat, stunning truffle chips|
|Short rib ragu|
|Short rib chilli|
|Short rib tacos, with shredded salted cabbage and tomato and avocado salsa|
|Work in progress - tea smoking the ribs|
The glaze itself -
2tbs tamarind paste
1tbs habanero sweet chilli sauce
1tbs ketjap manis
1tbs dark soy sauce
- is very good, but I do wonder about maybe adding some liquid smoke or a touch of pimenton or something to cheat the smoke flavour.
Anyway - while they look unprepossessing after an 8 hour slow bake, the meat fell apart as soon as it was nudged with a fork but was still beautifully juicy.
|Creamy coleslaw was not the right accompaniment - too rich. An Asian-flavoured vinegar slaw would be better|