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Kimchi and Scotch Beef Mac and Cheese

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This warming belter of a recipe was made in conjunction with Chef Julie Lin, using Trodden Black Kimchi and the most delicious pulled shin of Scotch Beef PGI for a Mac and Cheese with an amazing twist.

How to cook & Ingredients

3 hours
2 hours
4-6
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Ingredients 

For the beef:

500g shin of Scotch Beef

700ml hot beef stock

3 tbsp gochujang paste

1 tbsp mustard

Thumb of ginger peeled and sliced roughly

cloves of garlic

2 tbsp salt

For the mac and cheese:

500g macaroni pasta

300ml whole milk

250g mozzarella cheese

250g cheddar cheese

100g parmesan cheese

100ml cream

4 cloves of garlic

2.5 tbsp gochujang (or less if you would prefer it to be less spicy)

1 tbsp Dijon mustard

2 tbsp plain flour

4 tbsp Trodden Black Kimchi

50g butter

3 tbsp vegetable oil

Chives for garnish (optional)

Salt and Pepper to Season

Cooking Method

For the Gochujang Pulled Shin of Scotch Beef:

  • Preheat the oven to 140 Degrees C

    1
  • Get a cast iron dutch oven or an ovenproof pot with a lid, add a small glug of oil to the pot and allow to come up to a medium heat

    2
  • Add the shin of beef, sear until golden brown, season liberally with salt and pepper

    3
  • Turn all of the pieces so everything is seared

    4
  • Have the beef stock ready in a jug, add all of the ingredients into the jug and mix well, allowing the gochujang paste to melt a little bit in the hot stock

    5
  • Pour everything over the beef

    6
  • Put the pot in the oven with the lid on for two hours

    7
  • After two hours have passed the meat will need to be pulled apart and soak in the juices, do this and then put the pot back in the oven for a further 1.5 hours

    8
  • Check if it needs additional seasoning before adding to your mac and cheese and serving it

    9

For the Trodden Black kimchi mac and cheese

  • Begin by boiling the pasta in well salted water. Boil for two minutes less than the instructions on the packet

    1
  • Put a non-stick pan on a medium low heat on the hob. Add the butter and vegetable oil and allow them to melt together. Allow the butter to brown a little to add nuttiness.

    2
  • Add the flour and gently whisk it together in the butter and oil. Cook the mixture out for at least 2-3 minutes until the flour has made a roux.

    3
  • Add about 1/3 of the milk and continually whisk the roux paste into it. Once completely combined, add the other 2/3 of the milk and continue stirring

    4
  • Add all of the cheese, the Dijon mustard and whisk into the milk. Continue mixing this on a medium low heat until the sauce thickens and all of the cheese is fully melted. Once melted, add the cream and mix through for richness

    5
  • Season everything with salt and pepper to your taste.

    6
  • Add the kimchi to the sauce

    7
  • Add all of the cooked macaroni to the kimchi-cheese sauce and stir.

    8
  • Add the pulled gochujang beef on top of each portion and enjoy piping hot!

    9
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