Ingredients – Charred Scallions
- 55g (1 bunch) Scallion – cut in 2" pieces
- 3g (1 tsp.) Vegetable oil
- 1g (1⁄4 tsp.) Kosher salt
Equipment
- 11" saute pan
Ingredients – Pan Sauce
- 30g (2 tbsp.) Butte – diced
- 40g (1⁄4 cup) Shallots – finely chopped
- 10g (2 tsp.) Garlic – finely chopped
- 100g (1⁄2 cup) Brandt Beef Demi Glace
- 10g (2 tsp.) Distilled vinegar
- 6g (1 tsp.) Tamari (Japanese soy sauce)
- 6g (1 tsp.) Worcestershire sauce
- 4g (1 tsp.) Sugar
- 3g (1⁄2 tsp.) Gochujang (fermented pepper paste)
- 3g (4 tsp.) Charred scallions – finely chopped
- 1g (1⁄4 tsp.) Kosher salt
- 10g (1 tbsp.) Fresh scallion – chopped
Technique
Step 1
- Mix scallions in oil and salt and place in a saute pan.
Step 2
- Place in a wood fire oven at 500 ̊F until fully charred and black.
Note: you can also grill your scallions to get the char marks and smoke of the fire and finish cooking them in the oven.
- Finely chop and reserve.
Step 3
- Brown your butter in a medium saute pan.
Note: browning your butter is cooking the moisture out of the butter until the milk solids begin to brown.
Step 4
- Sweat shallots and garlic in brown butter.
Step 5
- Add demi, vinegar, tamari, gochujang, Worcestershire, sugar, salt and charred scallions.
Step 6
- Bring to a boil and stir with a whisk. Boil for approximately 1 min.
Step 7
- Add scallions.
Step 8
- In a pan glaze your meat in the sauce and serve OR serve the sauce on the side.
Document
You may also like
Brandt Beef Classic Rib Roast
Oven Roasted and Wood Fired
