Grilled Beef Chuck Roll with Yuzu and Zha Cai Jelly Sauce


300g beef chuck roll
salt, to taste
pepper, to taste
200ml consommé (plus extra for boiling eggplants)
5g gelatine
10g yuzu
50g zha cai
50g capers
50g red onions
50g chives
soy sauce, to taste
pepper, to taste
2 eggplants (about 15–20cm long)
1 chive
1 carrot


  1. Season chuck roll with salt and pepper. Grill it first in a pan and then in a 200°C oven for 3 more minutes, until the colour turns rosy. Cool at room temperature.
  2. Mix consommé and gelatine to make consommé jelly. Add minced yuzu, zha cai, capers, onions, chives and cornichons. Adjust the flavour by adding desired amounts of soy sauce and pepper.
  3. Grill eggplants in their skin, then remove the skin and boil eggplants in extra consommé.
  4. Grill carrot.
  5. Place cold beef on eggplants and top with jelly sauce.
  6. Decorate with carrot and chive