in Recipes

Bouquet on pak choi

updated

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Ingredients for 4 servings:

  • 800 g ostrich fillet(s)
  • 1 tbsp clarified butter
  • 4 pak choi
  • 4 tbsp hoisin sauce
  • 1 tbsp balsamic vinegar, dark
  • 1 tbsp fish sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

80 degree method

Preheat the oven to 80°C using a casserole dish. Wash the bok choy and tear into individual leaves. Mix the hoisin sauce with the balsamic vinegar and fish sauce. Heat the clarified butter in a pan and sear the meat all over. Place the meat in the casserole dish and brush with the sauce. Sear the bok choy in the pan until lightly browned. Pour the remaining sauce over the bok choy, deglaze with a little water (for a toasted flavor), and then place it under the meat. Leave the meat in the oven until the internal temperature reaches 58°C. This takes about 2 hours, depending on the thickness of the meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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