Chef Ali Traboulsi: Breaking the Barries of Bone Marrow.
Born and raised in Beirut, Lebanon, Chef Ali Traboulsi's culinary journey is a testament to the importance of pushing the boundaries of typical dishes some chefs might not think would have a place on the menu. His signature dish, Beef Bone Marrow topped with gravy pepper sauce and chimichurri sauce, served alongside beef tartare adorned with MAGGI® Demi Glace pearls and MAGGI® Mashed Potato, is a perfect example of how a humble dish can become a star on a menu.
A Dash of His Past
Chef Ali's love for cooking began at the age of eight when he first attempted to make poached eggs. Despite the initial setback, this experience ignited a passion that would shape his future. At 16, he took his first summer job as a kitchen helper, fueling his desire to learn everything about the kitchen and food. After graduating from the Institute of Beirut at 20, Chef Ali embarked on a culinary journey that exposed him to various cuisines, including Lebanese, Indian, and American. This diverse experience allowed him to develop a unique style, focusing on simplicity and the art of highlighting key ingredients to create exceptional dishes.
His Signature Dish: Beef Bone Marrow with Beef Tartare
Chef Ali's signature dish is a celebration of underappreciated ingredients. The star of the plate is the beef bone marrow, marinated with rosemary, garlic, and salt, then cooked to perfection. The rich, buttery marrow is complemented by a flavorful gravy pepper sauce and a vibrant chimichurri sauce, adding depth and freshness to the dish. The accompanying beef tartare, topped with MAGGI® Demi Glace pearls, provides a delightful contrast in texture and flavor. The Mashed Potato serves as a comforting and familiar side, rounding out the dish perfectly. For Chef Ali, this dish represents an opportunity to showcase the potential of simple ingredients and elevate them to new heights. By combining traditional techniques with modern twists, he creates a dining experience that is both unique and unforgettable.
- One bone marrow, cut lengthwise (canoe cut)
- 3g Garlic cloves
- 20ml Corn oil
- 2g Fresh rosemary, finely chopped
- 1g Salt
- 100g fat-leaf parsley, chopped
- 10g Shallots, chopped
- 5g Red chili, seeded and diced
- 2g Salt
- 150ml Extra-virgin olive oil
- 10g Garlic cloves, chopped
- 2g Wild oregano
- 15ml Red wine vinegar
- 1g Fresh ground black pepper
- 30g MAGGI® Demi Glace
- 2g Agar-agar
- 1L Water
- 250ml Chilled vegetable oil
- 215g Mashed Potato Powder
- 1g Salt
- 1g Rosemary
- 1L Water
- 1g Fresh ground black pepper
- 400g Beef tenderloin
- 15g Drained and chopped capers
- 15g Finely chopped fresh parsley
- 10ml Red wine vinegar
- 15ml Vegetable oil
- Kosher salt & freshly ground black pepper
- 20g Minced shallot
- 15g Finely chopped cornichons or small dill pickles
- 1 Egg yolk
- 15g Dijon mustard
- 10ml Worcestershire sauce
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1Beef Bone Marination:
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2Marinate the bone marrow with chopped garlic, parsley, oil, and salt for at least 6 hours.
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3Chimichurri Sauce:
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4Prepare the chimichurri sauce by combining finely chopped parsley, garlic, red chili, oregano, shallot, olive oil, salt, pepper, and red wine vinegar.
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5Demi Glace Pearls:
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6Chill the oil in the freezer for at least 4 hours.
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7Heat the MAGGI® Demi Glace with water and agar-agar, simmer for 5 minutes, then let cool slightly.
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8Carefully drop the mixture into the chilled oil to form pearls.
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9Mashed Potato:
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10Make the Mashed Potato according to package instructions, adding salt, pepper, and rosemary.
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11Beef Tartare:
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12Finely chop the cornichons, capers, parsley, and shallot.
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13Whisk together the egg yolk, red wine vinegar, Dijon mustard, oil, Worcestershire sauce, salt, and pepper.
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14Slice the tenderloin against the grain into tiny cubes and combine with the cornichon-caper mixture and the dressing.
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15Grill the marinated bone marrow, assemble the dish as shown in the photo, and finish with the chimichurri sauce and MAGGI® Demi Glace pearls.
