10-year-old dairy cow/dandelion/kidney fat sauce

10-year-old dairy cow/dandelion/kidney fat sauce

By
From
Igni
Serves
2
Photographer
Julian Kingma

Like most of what we do at IGNI this recipe is simple, but relies on great produce. We were lucky enough to be able to share one of our shiitake grower’s retired milkers, but if you can’t get your hands on this kind of produce, a well-aged piece of beef will do. A good butcher should have kidney fat readily available. Pick red dandelion just as it is going to seed–the leaves will handle the fire a lot better and will give you a nice, chewy texture.

Ingredients

Quantity Ingredient
1 x 200g 10-year-old dairy cow rump steak (or well-aged rump steak)
salt flakes
clarified butter
1 bunch red dandelion
juice of 1 lemon

kidney fat sauce

Quantity Ingredient
100ml grapeseed oil
2 brown onions, roughly chopped
6 carrots, roughly chopped
200g kidney fat, diced
2 litres brown chicken stock
ages apple-cider vinegar, to taste

Method

  1. For the kidney fat sauce, heat the grapeseed oil in a heavy-based saucepan, add the onion and carrots and sauté over a low heat until softened but not coloured. Add the diced kidney fat and render slowly, then pour over the chicken stock, bring to a simmer and cook for 30 minutes. Strain and return to the pan and continue to simmer until reduced by a third. Add a splash of vinegar to cut the richness, to taste, and keep warm until needed.

    Bring the rump steak to room temperature, season with salt and brush with clarified butter. Roast the steak over a medium fire, moving it often around the flames and turning occasionally, until the surface is caramelised. Remove from the heat and leave to rest on a wire rack in a warm place.

    Brush the dandelion leaves with clarified butter and season with salt, then grill them over a high flame until they wilt and just begin to char. Squeeze over the lemon juice and remove from the heat.

    Plate as you wish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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