48-Hour Cooked Short Ribs, Rocoto Mustard
Beef is cooked in its own juice for 2 days, and it turns out very delicious and tasty. Then everything is simple - spicy Peruvian mustard and the dish is ready to be served!
This dish is made by Oyvind Naesheim, Chef of the NOBU InterContinental Hong Kong. He likes simple food and simple, «clean» flavors. "I don’t forget about the Norwegian kitchen - often cook it at home. I experiment or just take my grandma’s recipe. I’ve always loved it - to make new flavor combinations, to create new flavors, experimenting with fish, herbs, sauces, marinades, meat, spices. Every time a new «spirit» of dish is born. It’s amazing!"
See the recipe of 48-hour cooked short ribs, Rocoto mustard here