Make a popular starter from the menu
One of the best places in the region for meat dishes, the award-winning World Cut Steakhouse at the Habtoor Palace Dubai in Al Habtoor City on Sheikh Zayed Road is, quite simply, a cut above. Settle into the traditional steakhouse setting, with its natural dark wood, leather upholstered furniture and atmospheric lighting, and order your desired cut, including tenderloin, bone-in rib eye, flank and tomahawk.
But, as executive sous chef Diego Solis points out, there are many other sides and dishes to try, including seafood, classic desserts, and even a condiments trolley full of mustards, salts and seasonings that pulls up tableside whenever your main arrives. A popular starter continues to be the grilled black pepper octopus, which Solis has provided the recipe for.
The World Cut Steakhouse is open from 6.30pm-midnight daily. To book, call 04 435 5577.
Grilled black pepper octopus, onions and lime
For the blanched octopus…
3x 1.13kg octopus, massaged with 15g of salt, rinsed and deslimed
5.67 litres of water
40ml Japanese rice wine vinegar
80g sea salt
For the braised octopus…
Blanched octopus legs, as prepared above
200ml light soy sauce
20g Sichuan peppercorns
Red chilli, split
40ml lime juice
40g spring onion, white only, charred on the grill
300g white onion, cut into long thin strips
24g garlic cloves, charred on the grill
50ml olive oil
For the black pepper condiment…
907g scallions, washed, dried and sliced
283g ginger, minced
227g garlic, minced
113g fermented black beans, rinsed and chopped
170g black peppercorns, crushed
1,360ml sweet soy sauce
340ml light soy sauce
283ml lime juice
28g sea salt
227ml grapeseed oil
For the tarragon puree…
300g shallots, peeled and sliced
100ml extra virgin olive oil
8g sea salt
100g tarragon leaves, blanched
125g braised octopus legs
20g black pepper condiment
20g tarragon puree
50g sweet onions, shaved
Salt and pepper
First, blanche the octopus. Combine the water, rice wine vinegar and salt, and bring to the boil on the stove. Dangle the octopus by the head, and swirl the legs in the liquid for 30 seconds before submerging completely and allowing to simmer for 10 minutes. Remove and drop into ice to cool. Cut the legs and reserve the body.
Now braise the legs. Sweat the onions in olive oil until tender, and deglaze the pan with the sake. Add the octopus legs and the remaining ingredients, and bring to a slow simmer, covered, for about 90 minutes.
While that’s braising, make the black pepper condiment. Fry the garlic and ginger until golden, then add the scallions and cook over a medium heat until soft. Add the pepper and cook until fragrant, then add the remaining ingredients and bring to the boil. Simmer for about nine minutes until thick, then remove from the heat and puree to smooth it.
For the tarragon puree, combine the shallots, olive oil and salt in a pot, and cook on medium until the shallots are soft. Drain the oil and allow it to cool, then drop in a blender with the tarragon, and puree until smooth.
To serve, toss the octopus legs with olive oil and salt and pepper, and char on the grill. Put the onions in a bowl with salt, pepper, olive oil and lime segments to make a salad, and in another bowl toss the grilled legs with the black pepper condiment until coated. Place a line of the salad along one side of the plate, and top with the legs. Then put the tarragon puree next to the octopus and swipe with a spoon. Garnish with tarragon leaves and enjoy!