And the 2018 Meal of the Year Is …
Substantiated of David Chang’s “fascination with all things brief rib,” as chef de food Marc Johnson puts it, the smoked entire plate brief rib at Majordomo is a smooth combination of Korean and Texas ‘hint customs. It likewise costs $190 However felt confident, the splurge is rewarding; the four-pound piece of Angus beef feeds 6 and features a cartload of sides. Bringing all of it together is no little task.
After a 24- hour soy-garlic-ginger marinade, the bone-in brief rib (from a marbled area of the stubborn belly) is wood-smoked for 4 to 6 hours. It’s eliminated when tender however not breaking down, then covered in plastic to seal in the juices.
Scheduled a minimum of 48 hours beforehand, the brief rib is wheeled to its fortunate owners and sculpted tableside. Every carver has a various strategy, Johnson states. Thin pieces are laid on a plate, while fatty scraps and bones are blended to the cooking area.
Salt-and-pepper sesame oil, home kimchi and chile paste, daikon pickles, shiso leaf, rice paper, and numerous lettuces are served together with for Do It Yourself covers. For the grand ending, a pot of beef-scrap fried rice gets here showered in shaved horseradish.
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