Cured Turnips and Radishes
Boiled Peanut Tahini and Puffed Beef Tendon
Chef Richard Neal of Five & Ten | Atlanta
Overwintered, Overnight
Neal wanted to emulate the texture and concentrated flavor of root-cellared vegetables without waiting for an entire winter to pass. An overnight salt brine seasons the turnips and radishes and keeps them plump, while time in the dehydrator manipulates the exterior to a soft sponginess.
Adapted by StarChefs | MONTH YEAR
INGREDIENTS
Beef Tendon:
Yield: 16 servings
1 beef tendon
Cured Turnips and Radishes:
Yield: 8 servings
Salt
4 cups halved hakurei turnips
4 cups halved French breakfast radishes
Pickled Turnips:
Yield: 8 servings
½ cup thin wedges scarlet turnips
1 cup Kikkoman rice wine vinegar
⅓ cup sugar
⅓ cup filtered water
1 teaspoon salt
1 teaspoon pink peppercorns
1 fresh bay leaf
Boiled Peanut Tahini:
Yield: 12 servings
½ cup boiled peanuts, shelled
½ cup canola oil
2 tablespoons filtered water
2 tablespoons lemon juice
2 teaspoons salt
⅛ teaspoon cayenne pepper
Beef Fat Dressing:
Yield: 8 servings
1 gram malic acid
2 grams sea salt
1 tablespoon filtered water
¼ cup rendered beef fat, hot
To Assemble and Serve:
Yield: 1 serving
Oil for frying
Salt
1 tablespoon fried boiled peanuts
METHOD
For the Beef Tendon:
Into a saucepot, add beef tendon and cover with 2 inches of water. Bring to a boil, reduce heat, and simmer for 4 hours, until very tender and starting to fall apart. Drain tendon, place on a sheet tray, and place a sheet tray and weight on top. Store in refrigerator overnight. The next day, set a dehydrator to 120°F. Thinly slice tendon and place on dehydrator trays; dehydrate 5 hours.
For the Cured Turnips and Radish:
In a nonreactive container, prepare a 4 percent salt brine. Place turnips and radishes in the container and brine overnight. Set a dehydrator to 120°F. Remove vegetables from brine, pat dry, and place on dehydrator trays. Dehydrate 50 minutes, rotate, and repeat 50 minutes more.
For the Boiled Peanuts:
In a Vitamix blender, combine all ingredients; blend until smooth.
For the Pickled Turnips:
Place turnips in a nonreactive container. In a small saucepot on high heat, combine vinegar, sugar, water, salt, pink peppercorns, and bay leaf; bring to boil. When sugar dissolves pour over turnips and cover. Chill in refrigerator.
For the Beef Fat Dressing:
In a jar, stir to combine malic acid, salt, and water. When solids dissolve, pour in beef fat, place a lid on the jar, and shake vigorously to combine.
To Assemble and Serve:
Heat oil in a deep fryer to 375°F. Fry 3 pieces Beef Tendon—they should puff almost instantly. Drain on paper towels and season with salt. Toss to coat ½ cup each Cured Turnips and Radishes with a pinch of salt and 2 teaspoons Beef Fat Dressing. Spoon 2 tablespoons Boiled Peanut Tahini on a plate and place the Cured Turnips and Radishes in a line to one side. Garnish with 1 tablespoon Pickled Turnips, 1 tablespoon fried boiled peanuts, and the Beef Tendon.
