Masterchef UK Professionals
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Beef Short Rib Bhuna
Beef Short Rib Bhuna Topped with Crispy Shallots, Potato Fondant, Burnt Lime and Coriander Yogurt, Cumin and Mustard Seed Rice, and Cucumber and Pickled Onion Salad
{Ismail}: "Beef bhuna with potato fondant, burnt lime and coriander yogurt served with cumin and mustard seed rice and cucumber and pickled onion salad."
{Ismail}: "Beef bhuna is cooked in a sauce for longer time. Sauce thicken and all the flavor become concentrate."
{Ismail}: "When I was kid growing up back home in Bangladesh, we couldn't afford beef every week, so every time my mom would cook this bhuna and I would come from school, open the main door, and I will feel this aroma. And I used to get very happy and this dish takes me back home."
{Ismail}: "Normally bhuna would take at least two and a half, three hours and I have only hour and 20 minutes. That's why I'm pressure cooking it."
Voiceover: "He's got the beef rib cooking in a little bit of juice, but all of the spices and he's got the sauce on the side."
Voiceover: "He's taken the fondant from the frying pan and put them into the pressure cooker to impart some of that flavor. I think that's an absolute genius thing to do."
{Matt}: "I tasted the bhuna sauce and it was hot."
{Matt}: "I know from firsthand experience rice can go wrong on you. It's very easy to overcook it, to undercook it."
Voiceover: "We've also got a lime yogurt. Bit of freshness to cut through all the spices just to help clean the palate a bit. Ismail is cooking a dish that's just wafted all over this kitchen. Full of spice, and I am excited."
Monica Galetti: "This looks wonderful. Really beautifully presented, buna. Very modern and extra bits that make you feel spoiled. Ismail, your beef buna is like having a beautiful spice crust wrapped around this braised bit of short rib falling apart. I like that you didn't trim all of the fatty bits off it, because in a curry, that's what really makes the meat that goes into it. But my biggest surprise was this bowl of rice here. Instantly, I was taken back to a childhood memory when my siblings used to put butter through hot rice. And as I'm eating that, you've got this fat on the rice and there's a hint of mustard seed. I'm really enjoying this."
Matt Tebbutt: "The spicing is really well done. It's not too much, it's not underdone. It's got enough heat behind it and there's lingering spices. My only criticism is the burnt lime and coriander yoghurt. I love this. I want more of it. It's delicious. Give me more."
Marcus Wareing: "The fondant is soft and delicious. And there's something that you did today that I was so pleased about as you took those potatoes and you put them into the pressure cooker to absorb all of that flavor. This little salad on the side, it's lovely and fresh. Lovely heat of the mustard oil. This is what I was hoping for. It's delicious. It's fantastic. It's got all the flavors that I want. Well done, you. But is it as good as Mom's, in your opinion?"
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