⁣Braised Beef Ribs:
Preheat a water bath to 75°C. Season the beef with liquid concentrate and sear in a hot pan, until Maillard reaction has taken place. Place portions of the ribs in medium or large vacuum bags. Add the beef and veal stock and season with thyme and cracked black pepper. Vacuum seal on full pressure. Place in the water bath and cook for 48 Hours. After the cooking time, remove the beef ribs from the bag and place on some kitchen cloth. Prepare the sauce by adding the bay leaves and rosemary to
the CHEF:registered: Red Wine Sauce. Finish the meat by re-searing in the sauce. Place on a tray and slice ready for serving. Hot-hold the reduced sauce ready for service.
Celeriac Fondant:
Preheat a water bath to 83°C. Cut the celeriac into slices approx. 2cm thick. Place in a sous-vide bag in a single layer with a few small cubes of butter. Seal under full pressure, place in the water bath and cook for 1 hours. Remove and cool at room temperature for 15 minutes then place in ice water
until thoroughly chilled. Prepare before serving. Clarify the remaining butter and heat in a small sauté pan to very hot. Remove the celeriac from the sous vide bag, and brown in the pan on one side. Remove from the heat and pour off the butter. Add the chicken Stock to the pan and warm through, gently shaking to coat the fondant. Cut to suitable size and hot-hold for service.
Tarragon Emulsion:
Make the tarragon oil. Combine all the ingredients in a Thermomix, set the temperature to 90°C and blend on high speed for 7 minutes. Pass through a
fine sieve and chill over ice until cold. Mix the egg white, salt and lemon
juice in a Thermomix and turn to speed 5 for 3 minutes. Reduce the speed to 3 and slowly pour in half of the oil. Adjust the texture with chicken stock and xanthan gum. Gradually add the remaining oil and water. Season to taste.
Pickled Port Wine Onions:
Halve the onions and blanch in boiling water. Separate the layers into small petals. Bring the remaining ingredients to a simmer and reduce by half. Strain through a fine sieve and chill. Place the onions in a small pan, pour over the chilled infused liquid and reduce by a third. Hot-hold for service.
Calvolo Nero:
Blanch the cavolo nero and kale for 2 minutes. In a separate pan melt the butter and add an equal amount of water to create an emulsion. Bring to a simmer and re-heat the cavolo nero and kale until soft, then remove from the heat. Hot-hold for service.