This is a simple dish of great depth and character, highlighting the qualities of the Wagyu. The flavours are robust but balanced. “We’ve got charry notes, smoky notes, sweet and sour all building into a balanced dish,” says chef Scott Pickett.
120g (4.2 oz) Westholme Wagyu sirloin
3kg (6.6 lb) Jerusalem artichokes
300ml (10.1 oz) neutral vegetable oil
200g (7 oz) black garlic
50g (1.8 oz) honey
100ml (3.4 oz) soy sauce
200ml (6.8 oz) beef sauce
200ml (6.8 oz) water
5g (½ tsp) native Australian pepperberries
3L (0.8 gallon) water
2L (0.5 gallon) malt vinegar
1kg (35.2 oz) sugar
50g (1.76 oz) salt
3kg (6.6 lb) pickling onions
1.5kg (3.3 lb) Jerusalem artichokes
Wash artichokes very well then dry and slice artichokes.
In a pot oil and saute artichoke slices over medium heat until evenly caramelised. This will take some time; add a little water to prevent burning on the bottom.
Once evenly caramelised, add water to almost cover and cook for a further 20 minutes.
Blend and emulsify the oil to make it smoother.
Blend all ingredients in Vitamix until smooth.
Pass and season.
Bring all ingredients to a boil except onions, then chill.
Peel and cut onions in half.
Vacuum pack with pickle. Cook at 90C / 194F for 15-20 minutes.
Wash artichokes and dry very well.
Thinly slice and fry at 160C / 320F until golden and crisp.
Store in airtight container.
Sear Wagyu, brush with Black Garlic Glaze, then rest and slice.
Arrange on plate with Jerusalem Artichoke Puree, more Garlic Glaze, Pickled Onion, Jerusalem Artichoke Chips, chicory leaves, beef sauce and fresh horseradish.