Rara Kau Nō Te Auahi Manuka, Mongamonga, Kongakonga Horopito, Huawhenua, Wātakirihi
Manuka Smoked Beef Rib with Horopito-Crusted Bone Marrow, Vegetables, and Watercress
Serves
2
Prep Time
30 mins
Cook Time
45 mins
Matariki, the Maori New Year, is a wonderful time to celebrate the amazing produce we have available in New Zealand. Chef Rex Morgan's Manuka smoked beef rib is fall off the bone tender and packed full of flavour. Served alongside roasted bone marrow with a delicious Horopito crust and root vegetables - this recipe is perfect to share with family and friends.
This recipe serves as one-half of our Matariki Surf 'n' Turf platter which you can check out here.
Matariki, the Maori New Year, is a wonderful time to celebrate the amazing produce we have available in New Zealand. Chef Rex Morgan's Manuka smoked beef rib is fall off the bone tender and packed full of flavour. Served alongside roasted bone marrow with a delicious Horopito crust and root vegetables - this recipe is perfect to share with family and friends.
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ShareIngredients
Approximately 500g Quality Mark beef short ribsi
canola oil
for cookingkosher salt
to tasteblack pepper
to taste
½ medium-sized onion
finely diced1 garlic clove
finely chopped25g butter
25ml canola oil
25g panko crumbs
½ Tbsp Horopito
dried½ Tbsp parsley
chopped
2 beef bonesi
split down the centre and approximately 3 inches longHoropito crumble
see recipe abovekosher salt
to tasteblack pepper
to taste
200g pumpkin
diced250g Agria potatoes
par cooked (boiled or steamed), cut to same size as pumpkin100ml olive oil
1 tsp kawakawa
driedkosher salt
to tasteblack pepper
to taste
watercress
fresh
Method
Clean the beef rib bone and wrap in foil.
Prepare your smoker using manuka chips and get it smoking before placing your beef into it.
Smoke on low-med smoke for 5 minutes, remove from heat and leave the beef to cool in the smoker with the corner folded back.
Remove the beef from the smoker, pat dry, lightly oil with canola, season with salt and pepper.
Chargrill or barbecue to desired degree. Rex’s preference is to cook for 6 minutes on each side to 48˚C internal temperature checking with a meat thermometer.
Rest the rib for 8 minutes on a rack in a warm area.
Sweat onions and garlic in oil on a medium heat until soft, about 6 minutes.
Add Horopito, parsley and butter to melt.
Then add panko, season with salt and pepper and cook gently for 5 minutes, stirring occasionally.
Leave to cool.
Bring bones to room temperature and clean any excess meat left on the bone side.
Place in a roasting tin cut side up and season lightly with salt and pepper.
Cook at 190˚C for 6 minutes.
Remove from oven and spoon over the Horopito Crumble allowing excess crumbs fall to the tray to toast as well.
Return to oven and cook for a further 6 minutes until golden.
Combine all the ingredients together.
Place into a roasting tray and roast at 190˚C for 15 – 20 minutes.
Serve by placing all components on a wooden platter alongside fresh watercress.
