My guess is that you won't find ramen noodles served like this very often. I love noodles. I could live off noodles. Here I took a queue from David Chang and just “put stuff on the plate that tastes good.” I am not much into tradition or labels. I think food should be labeled one of two ways; tastes good or tastes like shit. The whole point of cooking, apart from sustenance, is to experiment and push food forward. Not stay stagnant and keep doing the same tired crap.
This particular two bean ragout is incredibly flavorful, but you must take the time to develop the complex flavor profile. This is not a “30 Minute Meal.” The two beans used were black beans and canary beans. Also I made my own organic pork sausage. Anything homemade is better than store bought, especially sausage. What the hell is in an economy store bought banger? Nothing good. Making it at home you can choose your own wholesome cuts of meat and blend your own spices. It really is not a difficult process. Maybe down the line I’ll post my sausage making tutorial. That just sounds wrong…
The final component of the dish is a NY strip steak. Here I used a counter-intuitive cooking method for the steak. Normally, we sear the outside of the steak at a very high temperature and then finish cooking the inside in the oven at a lower temperature. In my many, many travels on the net furthering my cooking knowledge base, I came across a study that gauged the loss of moisture or “juices” in meat during the cooking process. Please, never again say that you sear meat to “SEAL IN THE JUICES” that is just a ridiculous kitchen myth that been propagated for years and debunked on more than 100 occasions. You lose juices, no getting around that. The question becomes can you minimize it? For more information read the work of Heston Blumenthal and Harold McGee it is readily available online.
Here's the method. After seasoning, put the steak in a low oven for 40 minutes; supposedly this gelatinizes the juices in the meat. Then sear the steak on a very hot pan to caramelize the outside and get that crusty exterior. Now, I am not a scientist, but I can report that the meat was really nice and juicy.
Lastly, if you need a tutorial on cooking ramen noodles, get a take-away!
Ramen with Two Bean Ragout & NY Strip Steak
For the Two Bean Ragout:
1 large white onion – chopped
1 red bell pepper – chopped
2 leeks (white & light green parts only) – chopped
24 oz organic pork sausage
8 oz tomato paste
16 oz whole milk
500 ml white wine
15 oz canned black beans – rinsed
15 oz canned canary beans - rinsed
In a thick enamel pot, heat blended oil over medium heat. Add the onion, red bell pepper, and carrots. Season with salt, pepper, cumin, and coriander. Cook for about 30 minutes. Get some good color on the veg. Add the sausage and a touch of more blended oil. Cook until brown and rendered. 40 minutes. Add the tomato paste. Scrape any browned bits in the bottom of the pot. Cook for 20 minutes.
Deglaze the pot with the whole milk. Quickly scrape off the brown bits, the milk will evaporate fast. Add the white wine. Re-season with pepper, cumin, and coriander. Add the black and canary beans. Reduce the heat. Cover with a parchment lid and cook for 40 minutes to 1 hour, or to the desired consistency. Check for seasoning.
For the NY Strip Steak:
NY strip steak
Preheat oven to 200 F. Coat the steak with safflower oil. Season with smoked pimenton, onion powder, black pepper, sea salt. Cook steak in oven for 40 minutes.
When the meat is about 10 minutes out, heat a cast iron skillet over medium-high heat. Add some blended oil. Remove the steak from the oven. Sear the steak for 2 minutes per side to caramelize the exterior. Remove to a wire rack to rest for 10 minutes. Slice the meat thinly and season with sea salt.
That’s it for now…till we exchange a few words again…Peace!