Cured beef in hierba matte, sugar apple and coconut bacon

Manoella Buffara

Manoella Buffara

24th February 2020

Cured beef in hierba matte, sugar apple and coconut bacon

60 min

From the menu at Manu.

Ingredients

beef tartare

  • 500g clean beef (tenderloin) 30g yerba mate 30g oolong tea 100g sugar 45g salt

sugar-apple

  • 150g of sugar-apple (just the pulp) 50g onion pickle q.b cilantro finely chopped q.b salt

coconut bacon

  • 180g coconut sliced (or coconut flakes, unsweetened) 50ml soy sauce 15g brown sugar 5ml liquid smoke

Method

beef tartare

Mix the teas, sugar and salt. Cover the beef with the mixture and let it cure for 3 days (in a vacuum bag or in a plastic bag). Remove the cure from the beef (wash it, clean it and dry it).
Cut the beef like a tartare. Season it with olive oil, salt and grind black pepper.

sugar-apple

Chop the sugar-apple pulp, and season with onion pickle, cilantro and a little bit of salt.

coconut bacon

Preheat oven to 170°C. Line a large baking sheet with a silpat. In a bowl, drizzle the coconut flakes with soy sauce, liquid smoke and brown sugar. Mix well.
Spread the flakes into an even layer on the silpat. Bake for 12 to 14 minutes, until flakes are mostly dry and turning golden on the edges. As they cool, they are going to turn crispy.

In a plate, put a little of sugar-apple. (You also may plate on a crispy base, for eating in one bite, like a potato crispy or similar) Cover with beef tartare. Put some slices of coconut bacon on the top. Finalize with oxalis.