⁣⁣Braised Beef Ribs:
Bring a Water Bath to 65°C
Season Beef Short Rib portions with beef liquid concentrated and salt.
In a hot pan, sear off beef short ribs until Maillard reaction has taken place.
In a medium or large vacuum bag, place seasoned, trimmed portioned beef short ribs.
Add thyme and crushed Black Peppercorns.
Add the CHEF:registered: All Natural Beef Stock and
CHEF:registered: All Natural Veal Stock.
Vacuum seal portions to full pressure.
Place the beef in the Water Bath and cook for 48 hours.
After 48 hours, remove the Beef Short Ribs from vacuum bag.
Drain the Stock through fine sieve and reduce by the sauce by half.
Reseal the meat again before serving and eventually glaze with the reduced sauce.
Place the beef on a tray and slice accordingly
Before serving, use sauce to glaze
Recommended portion: One rib makes three portions.
⁣⁣Tarragon Emulsion:
⁣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.
⁣⁣Finishing Emulsion:
⁣Mix egg white, salt and lemon juice in a Thermomix and turn to speed 5 for 3 minutes.
Reduce the speed to 3 and mix in half of the oil a
little at a time.
Adjust the texture with the CHEF:registered: All Natural Chicken Stock and Xanthan Gum.
Mix in the rest of the oil and water a little at a time
and season the emulsion with Salt and Pepper.
Serving recommendations: 20-30g emulsion per portion.
⁣⁣Celery Fondant:
Preheat a Water Bath to 83°C·
Cut the Celeriac into slices as required round 20mm
thick x 4cm.
Take off cuts of celeriac and put into a juicer and
set 100ml juice aside.·
Place in a sous-vide bag in a single layer with the celeriac juice and unsalted butter and a pinch of salt.
Seal under full pressure.
Place the bag in the Water Bath and cook for 2 hours.
Remove and cool at room temperature for 15 minutes.
After the 15 minutes, place in ice water until thoroughly chilled.
Before serving:·
Place a small sauté pan on a high heat.
Add the clarified butter.
Remove the fondant from the bag.·
Tap dry with kitchen roll.
Remove from the heat and pour off the butter.
Colour on one side with the clarified butter.
Take it over the heat and add the CHEF:registered:
All Natural Chicken Stock to the pan.·
Gently shake to coat the fondant.
Keep warm and cut to suitable size.
Serving recommendations: Cut into diamond shape
roughly 4.5 cm in diameter.
⁣⁣Pickled Port Wine Onions:·
Peal Baby Onions and blanch in boiling water.
Break the Onions into small petals.·
Add all other ingredients and bring to simmer.·
Reduce by half.
Strain through a fine sieve and allow the liquid to chill.
Coat the liquid with the Onions and reduce again by a third.
Serving recommendations: 4 or 5 petals per portion.