Boiled Bison with Wasabi and Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg meat, (boiled meat from the bison breast core)
- 4 cloves garlic, halved
- 2 small onions, halved
- 2 carrot (s), cut into pieces
- 1 tablespoon coriander
- 1 tablespoon peppercorns, black
- 5 cm ginger
- 2 ½ dl soy sauce
- 1 star anise
- 150 g mushrooms, coarsely chopped shiitake mushrooms
- 2 ½ liters water
- 2 dl coconut milk
- 2 dl sweet cream
- 2 dashes lime juice
- 5 cm ginger, sliced
- 2 tablespoon wasabi paste
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Boil water in a pan and briefly blanch the boiled meat in it, then rinse under cold water (pour away the water).
- For the broth, finely mash the coriander and peppercorns in a mortar and bring all the ingredients from garlic to shiitake mushrooms to the boil in the water.
- Add the boiled meat and simmer gently for about an hour and a half.
- For the sauce, briefly bring the coconut milk with the cream, lime juice and ginger slices to the boil and then reduce to half (stir occasionally so that nothing burns or overflows). Add the wasabi paste and puree the sauce with the hand blender. Season to taste with salt and pepper.
- Cut the meat into slices and serve with the sauce.
- Tip: the broth can be used as a soup, maybe a little more seasoning
- Alternatively, you can use horseradish instead of wasabi.
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