serves
6-8
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1.4 kg wagyu chuck tail flap, cut into 2 cm pieces
- 200 g Dijon mustard
- 150 ml extra virgin olive oil
- salt and black pepper, to taste
- lemon juice, to taste
- 12 long metal skewers
- fried rosemary leaves, to serve
Marinade
- 500 g shio koji (see note)
- 200 ml garlic juice (500 g whole garlic peeled and passed through a juicer)
- 1 small bunch rosemary, leaves picked and finely chopped
Instructions
- Preheat a barbecue or chargrill pan over high heat.
- For the marinade, blitz all the ingredients together in a food processor or blender.
- Place the beef in a non-reactive bowl, pour over the marinade and stir to coat well. Stand for 10 minutes.
- Meanwhile, mix the mustard and olive oil together, season with salt and pepper, add lemon juice to taste, then pour into a small serving bowl.
- Thread the pieces of beef onto metal skewers, leaving a 1 cm space on top of skewer and 2 cm at the bottom of the skewer. Cook the skewers until golden and charred on all sides and cooked to your liking. Serve the skewers dolloped with a little mustard dressing and sprinkled with a few fried rosemary leaves.
Note
• Shio koji is a Japanese condiment made from rice and is used to add umami in seasonings and marinades.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
