Perilla, August 2017
Braised beef shortrib, mussels, parsley sauce and 150 day aged sirloin.
As expected the 150day aged stuff is like a 'wet' cecina, the funky flavours are obvious and concentrated, but it is the texture, like a soft tendon that is unique - it is this that has transformed the beef in terms of dry ageing as primarily a tenderisation process. It is as I recall having at Goodman a few months ago, beef aged for 5 to 6 months, and imho best eaten rare, sliced thin, precisely as is the case here.
My 2nd time with Ben's excellent warm shortrib and mussels, it is an intriguing combo. A smart move to use the old sirloin to add a 3rd dimension to enhance the dish's flavour and texture, rather than on its own, as imo, it is overwhelming on its own eaten as steak.
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