Five Chile Strip Steak with Corned Beef Hash, Onion Pickle and Hot Country Mustard Sauce (Ming Tsai) Recipe

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Five Chile Strip Steak with Corned Beef Hash, Onion Pickle and Hot Country Mustard Sauce (Ming Tsai)
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Ingredients
32
Count
Nutrition
1163
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Onion Pickle
  2. 1 cup red wine
  3. 2 cups rice wine vinegar
  4. 3/4 cup sugar
  5. 1 tablespoon salt
  6. 2 large red onions, peeled and cut into 1/4-inch rings
  7. In a medium pot, reduce the red wine by 3/4. Add the vinegar, sugar and salt and bring to a boil. When the liquid is boiling, add the sliced onions and continue to cook for about 4 minutes until the onions are al dente. Cool before serving.
  8. HOT COUNTRY MUSTARD SAUCE: 4 shallots, chopped 4 cloves garlic, chopped 1/2 cup white wine 2 cups chicken stock 1/2 cup country mustard (grained mustard) Salt and pepper, to taste
  9. In a small stock pot, saute the shallots and garlic until lightly browned. Degalze with the white wine and reduce almost completely dry. Add the chicken stock and bring to a simmer. Simmer the sauce for about 5 minutes. Add the mustard to a blender cup, and add the hot chicken stock. Immediately cover and blend on high until the sauce appears thickened and frothy. Season with salt and pepper.
  10. PLATING Place a mound of the hash on a plate and top with the cooked steak. Ladle the mustard sauce around the plate and garnish with the onion pickle and some chopped cilantro and parsley.
  11. Hot Country Mustard Sauce:
  12. 4 shallots, chopped
  13. 4 cloves garlic, chopped
  14. 1/2 cup white wine
  15. 2 cups chicken stock
  16. 1/2 cup country mustard (grained mustard)
  17. Salt and pepper, to taste
  18. In a small stock pot, saute the shallots and garlic until lightly browned. Degalze with the white wine and reduce almost completely dry. Add the chicken stock and bring to a simmer. Simmer the sauce for about 5 minutes. Add the mustard to a blender cup, and add the hot chicken stock. Immediately cover and blend on high until the sauce appears thickened and frothy. Season with salt and pepper.
  19. Plating:
  20. Place a mound of the hash on a plate and top with the cooked steak. Ladle the mustard sauce around the plate and garnish with the onion pickle and some chopped cilantro and parsley.
  21. Excluding the steaks, puree all the ingredients in a food processor until smooth. Marinate the steaks for about 15 to 20 minutes in the puree and set aside. On a hot grill, cook the steaks, about 3 minutes on each side for medium rare. Let rest for 3 minutes.
  22. Cook the julienne potatoes in boiling, salted water for about 4 minutes, or until the potatoes are al dente, shock in ice water and drain well.
  23. In a very hot skillet, add the oil and saute the onions, garlic, cabbage, corned beef and potatoes until well browned and crispy. Finish with the chopped herbs and salt and pepper.
  24. In a dry skillet, toast the mustard seeds, peppercorns, coriander and Thai bird chiles until aromatic. Mix the water, salt, sugar, bay leaves and toasted spices well. Add the brisket to the brine and refrigerate, covered for 2 to 3 days.
  25. After well brined, remove the brisket and transfer to a medium stock pot. Cover with cold water and bring to a simmer. Simmer the beef until very fork tender, adding more water as needed, about 3 hours. Cool the meat in the liquid to retain additional flavor.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1163.27 Kcal (4870 kJ)
Calories from fat 616.9 Kcal
% Daily Value*
Total Fat 68.54g 105%
Cholesterol 230.38mg 77%
Sodium 10104.68mg 421%
Potassium 1785.75mg 38%
Total Carbs 59.34g 20%
Sugars 42.22g 169%
Dietary Fiber 6.46g 26%
Protein 80.09g 160%
Vitamin C 129.7mg 216%
Vitamin A 0.1mg 4%
Iron 11.5mg 64%
Calcium 190.8mg 19%
Amount Per 100 g
Calories 97.11 Kcal (407 kJ)
Calories from fat 51.5 Kcal
% Daily Value*
Total Fat 5.72g 105%
Cholesterol 19.23mg 77%
Sodium 843.5mg 421%
Potassium 149.07mg 38%
Total Carbs 4.95g 20%
Sugars 3.52g 169%
Dietary Fiber 0.54g 26%
Protein 6.69g 160%
Vitamin C 10.8mg 216%
Iron 1mg 64%
Calcium 15.9mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.2
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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