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OAKEY PREMIUM WAGYU RUMP STEAMBOAT

Serves
4-6
Prep
20mins
Cook
1½hours
DIFFICULTY
medium
Ingredients
  • 400g Oakey Premium Wagyu rump
  • 4L beef broth
  • 2 cups Chinese cooking wine
  • 6 chicken feet, rinsed
  • 6 green shallots
  • 4cm piece ginger, sliced
  • ¼ cup dried shiitake mushrooms
  • ½ cup yellow rock sugar*
  • 2 cups dried kombu
  • 16 beef balls**
  • 24 tofu puffs
  • fresh egg noodles
  • sliced shiitake mushrooms
  • sliced baby corn
  • pak choy leaves
  • chilli oil
  • hot sauce
  • dark soy sauce
  • Chinkiang vinegar
  • * If yellow rock sugar is not available, use raw sugar instead.
  • ** Chinese beef balls are available from Asian grocers and some supermarkets.
Method
  • Combine the broth, cooking wine, chicken feet, shallots, ginger, dried shiitake mushrooms, rock sugar and kombu in a large saucepan with 2L water and set over moderate heat. Simmer for 1 hour, then strain through a fine sieve.
  • Pour into a second saucepan and simmer gently. Slice the beef very finely.
  • Place the simmering broth in the middle of the table and give each guest a selection of beef, beef balls, tofu, noodles, mushrooms, corn, pak coy and a sieve so that they can each cook their own meal. Serve with the condiments.
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