Chef Justin Yu of Theodore Rex Australian Grassfed Beef and Claypot Rice

Method

For the Fermented Green Garlic:

In a fermenting crock, combine green garlic, garlic, and salt. Top with fermentation plates and seal. Ferment 1 week at room temperature.

For the Pickled Garlic:

Place garlic in a vacuum bag and set aside. In a pot over medium-high heat, add vinegar, sugar, and 150 grams water. Bring to a simmer, whisking until sugar has fully dissolved. Remove from heat and let cool. Once cooled, add enough pickling liquid to the vacuum bag with garlic to submerge. Seal and refrigerate overnight.

For the Fried Garlic:

In a small, heavy-bottomed pot over medium-high heat, bring oil to 100°F. Add garlic, whisking as needed to separate slices. Bring mixture to 325°F, whisking often to prevent garlic from sticking. Once garlic is lightly browned, using a spider, remove from oil and transfer to a half sheet tray. Season with sugar and salt. Transfer to an airtight container and reserve.

For the Marinated Beef:

Place beef on a work surface and trim to form a uniform square. In a vacuum bag, combine remaining ingredients. Add meat and seal. Refrigerate 24 hours. The next day, remove meat and pat dry. Reserve marinade separately. Cut meat into 3½-ounce portions. Transfer to a sheet tray and refrigerate overnight, uncovered.

For the Braised Beef:

In a large, heavy-bottomed pot over medium heat, add beef and 1.8 kilograms water. Bring to a simmer, skimming any impurities that rise to the surface. Reduce heat and cook 2 hours, or until beef is fork-tender. Reserve beef and cooking liquid separately.

For the Beef Broth:

In a large, heavy-bottom pan over high heat, add sake and reserved Braised Beef cooking liquid. Cook until liquid has reduced by half. Add celery, thyme, onions, garlic, salt, and peppercorns. Reduce heat, cover, and let steep overnight. The next day, strain, transfer to an airtight container, and refrigerate.

For the Beef Sung:

Place Braised Beef into a large vacuum bag. Using a rolling pin, flatten Braised Beef until fibers are well separated. Remove from bag, and using gloved hands, rub meat between fingers to remove fibers. Transfer fibers to a mixing bowl. Add soy sauce and sesame oil. Transfer mixture to a pan over low heat. Cook 1 hour, stirring occasionally to prevent burning. Continue to cook 2 hours, or until meat is completely dried out and crispy. Transfer to a sheet tray and season with white pepper. Set aside. In a sauté pan over medium flame, heat oil. Add crispy beef and toast until fragrant. Transfer to a paper towel-lined plate and let cool. Transfer to an airtight container and reserve.

For the Fried Capers:

In a sauté pan over medium-high heat, bring oil to 375°F. Add capers and fry 30 seconds. Reduce heat and fry additional 90 seconds, making sure capers do not burn. Transfer to a paper towel-lined plate and let drain.

For the Claypot Rice:

Heat oven to 350°F. In a clay pot over medium heat, melt butter and tallow until foaming, but not browned. Stir in rice until evenly coated. Season with salt. Stir in 50 grams Fermented Green Garlic and 325 grams Beef Broth. Reduce heat and cover with lid. Cook until mixture begins to steam, then transfer to oven and bake 12 minutes. Let cool.

To Assemble and Serve:

Prepare and heat a coal-fired grill. Add 1 portion Marinated Beef and cook until meat reaches an internal temperature of 95°F, flipping constantly to ensure even grill marks. Let rest. Once cooled, slice Marinated Beef in cubes. Arrange on a flat spatula and flip onto Claypot Rice. Top with butter, beef fat, and black pepper. Place lid back on pot and return to oven 4 minutes. Transfer to stovetop over high heat and cook additional 2 minutes, or until rice begins to crisp. Remove lid and garnish with 50 grams Beef Sung, 15 slices Fried Garlic, 10 Fried Capers, 8 slices Pickled Garlic, flowering thyme, and rosemary. Finish with egg yolk. Season with pepper and salt.