Beef that packs a protein punch

BEEF LOVERS are in for a real treat this month as the Bangkok Marriott Hotel Sukhumvit’s District Grill Room and Bar brings tender and juicy steaks of Kobe wine beef to the City of Angels.

Well-known for its wineries, Kobe in the province of Tajima has made good use of grape pomace by mixing it with corn, oats and wheat and feeding the mixture to Kobe cattle. The result is sweeter and more tender cuts of meat than even the much-loved original Kobe beef.

“We use all parts of the cow, depending on availability, because every part has its own unique taste and texture. We call it a ‘head to tail’ concept,” says executive sous chef Itthi Nitayaporn.

“We always have striploin and rib eye, of course, as they are best for steak. But once in while we have ox tongue and other cuts such as silver side, topside 

 and others. There many ways we can prepare them to maximise their natural flavours.”

We started our meal with coffee-smoked Kobe wine beef topside carpaccio (Bt890), where the meat from the inner muscle of the thigh is seasoned with black coffee before being smoked. The meat is then seared slightly, sliced and served with peppery horseradish sour cream and a bed of rocket salad – a very addictive, well-balanced and light dish with which to start a meal. 

For something heartier, you can opt for ragout beef risotto (Bt750) prepared with slow-cooked braised silver side meat braised and served on al dente risotto rice cooked in butternut pumpkin that adds a refreshing and bright flavour to the usually creamy and heavy dish. 

Of course, the best way to enjoy prime quality beef is grilled with the minimum of seasoning and perhaps some sauce on the side for those who must have extra flavours. The Kobe wine beef striploin A4 is priced at Bt2,400 for 150 grams and Bt4,600 for 300 grams. The ribeye is Bt2,800 for 175 grams and Bt5,500 for 350 grams. 

The kitchen uses A4 grade beef that has moderate fat (around 45-50 per cent) to showcase the meat’s natural sweetness and juiciness but without an overload of fat. If you compare Takoshima Kobe beef and Kobe wine beef side by side, you’d see that the latter is lighter in colour, indicating more fat content and thus greater suppleness in the meat. 

The new dessert on offer throughout the promotion is a refreshing and cleansing fresh summer berries tart served with light vanilla cream cheese and tangy raspberry sorbet. 

You can enjoy the dishes a la carte, or indulge in a four-course wine pairing set at Bt4,500.

 

MEATY MARVELS

The Kobe wine beef promotion runs until November 15 at The District Grill Room and Bar, Bangkok Marriott Hotel Sukhumvit.

The restaurant is open for dinner from 6pm.

Reservations are recommended. Call (02) 797 0000.