Rib of beef recipe
One of the culinary highlights of the Queen’s historic trip to Ireland was a 3 course state dinner served at Dublin Castle, and prepared by Ross Lewis, Chef Patron of Michelin star restaurant Chapter One in Dublin. This challenging recipe that requires a 24 hour marinating time and 12 hour cooking time is not for the faint hearted but definately worth it. Ross says "A robust and earthy reflection of beef.The smoked champ really brings the bold flavours of the three cuts of Angus together"
Ingredients
- 1 Rib of Angus beef
- 1 Pickled Ox tongue
- 2 Beef cheeks
- 1 Rib of Angus beef
- 1 Pickled Ox tongue
- 2 Beef cheeks
- 1 Rib of Angus beef
- 1 Pickled Ox tongue
- 2 Beef cheeks
- 500 ml Red wine
- 4 Roughly chopped shallots
- 1 tbsp Good quality red wine vinegar
- 4 Cloves of garlic
- 50 g Celery
- 100 g Chopped carrot
- 0.5 Bunch each of Rosemary and Thyme
- 4 Bay leaves
- 30 g Sugar
- 17.6 fl oz Red wine
- 4 Roughly chopped shallots
- 1 tbsp Good quality red wine vinegar
- 4 Cloves of garlic
- 1.8 oz Celery
- 3.5 oz Chopped carrot
- 0.5 Bunch each of Rosemary and Thyme
- 4 Bay leaves
- 1.1 oz Sugar
- 2.1 cups Red wine
- 4 Roughly chopped shallots
- 1 tbsp Good quality red wine vinegar
- 4 Cloves of garlic
- 1.8 oz Celery
- 3.5 oz Chopped carrot
- 0.5 Bunch each of Rosemary and Thyme
- 4 Bay leaves
- 1.1 oz Sugar
- 4 Medium sized rooster potatoes or similar potatoes with dry mass content - smoked
- 200 ml Milk - smoked
- 80 g Salted butter
- 6 Finely chopped spring onions
- 2 pinches Sea salt and pepper
- 4 Medium sized rooster potatoes or similar potatoes with dry mass content - smoked
- 7 fl oz Milk - smoked
- 2.8 oz Salted butter
- 6 Finely chopped spring onions
- 2 pinches Sea salt and pepper
- 4 Medium sized rooster potatoes or similar potatoes with dry mass content - smoked
- 0.8 cup Milk - smoked
- 2.8 oz Salted butter
- 6 Finely chopped spring onions
- 2 pinches Sea salt and pepper
- 200 g Peeled shallots
- 400 ml White wine
- 7.1 oz Peeled shallots
- 14.1 fl oz White wine
- 7.1 oz Peeled shallots
- 1.7 cups White wine
- 100 g Salted butter
- 30 ml Apple vinegar
- 20 ml Water
- 1 tsp Sugar
- 3.5 oz Salted butter
- 1.1 fl oz Apple vinegar
- 0.7 fl oz Water
- 1 tsp Sugar
- 3.5 oz Salted butter
- 0.1 cup Apple vinegar
- 0.1 cup Water
- 1 tsp Sugar
- 100 ml Short rib jus
- 30 g Chopped pickled garlic
- 20 ml Pickled garlic liquid
- 3.5 fl oz Short rib jus
- 1.1 oz Chopped pickled garlic
- 0.7 fl oz Pickled garlic liquid
- 0.4 cup Short rib jus
- 1.1 oz Chopped pickled garlic
- 0.1 cup Pickled garlic liquid
- 1 Short rib - cut into pieces
- 400 g Shallots
- 4 Cloves garlic
- 100 g Carrots
- 100 g Celery
- 0.5 Bunch of thyme
- 2 l Chicken stock
- 50 g Button mushrooms
- 1 Short rib - cut into pieces
- 14.1 oz Shallots
- 4 Cloves garlic
- 3.5 oz Carrots
- 3.5 oz Celery
- 0.5 Bunch of thyme
- 3.5 pints Chicken stock
- 1.8 oz Button mushrooms
- 1 Short rib - cut into pieces
- 14.1 oz Shallots
- 4 Cloves garlic
- 3.5 oz Carrots
- 3.5 oz Celery
- 0.5 Bunch of thyme
- 8.5 cups Chicken stock
- 1.8 oz Button mushrooms
- 1 Head of york cabbage
- 1 Head of york cabbage
- 1 Head of york cabbage
- 3 2-3 Baby carrots
- 3 2-3 Baby carrots
- 3 2-3 Baby carrots
Details
- Cuisine: Irish
- Recipe Type: Main
- Difficulty: Hard
- Preparation Time: 1440 mins
- Cooking Time: 720 mins
- Serves: 4
Step-by-step
- Rib of Angus beef: Tie the beef and rub with a garlic puree. Cook under vac seal with rosemary and thyme at 70°C for 20 minutes. When serving, season with salt and plenty of ground black pepper and some ground coriander seed. Then caramelise in a thick bottom pan for 10-15 minutes. Slice off into 70g portions.
- Pickled Ox tongue: Boil the tongue in water with mirepoix and 6 bay leaves, 40 peppercorns and 1 cup of white wine vinegar for 1 and ½ hours. Cool and cut into 6cm by 1.5cm strips, approximately .5cm thick.
- Beef Cheek: Marinade in cooking liquid, salt and ground black pepper
- Marinade the beef cheeks for 24hours.Dry off and season heavily with rock salt and crushed black pepper and coriander - 70/30. Caramelise heavily in hot oil and cook in the marinade with 300mls of water in a sealed container for 12 hours at 90°C. When cooked, refrigerate while pressing under a heavy weight. Cut into strips of similar proportion to the tongue, except 3cm in thickness.
- Smoked Champ: Boil the potatoes in salted water in their skins, cool, peel and push through a fine sieve. In a small rounded pan, warm the milk and spring onions. Leave for 1 ½ minutes and add the potato. Work in with a plastic spatula. Adding cubes of the chilled salted butter, work until it is a smooth puree. Season with sea salt and freshly ground white pepper and keep warm
- Shallot essence: Blend and leave for 24hours in the fridge, then pass off the liquid
- For the butter emulsion: Add 20 mls of shallot essence Bring to the boil and emulsify
- Short rib jus: Heavily caramelise the rib and also brown the vegetables. Add all other ingredients and simmer for 30mins. Then press the vegetables and beef heavily to collect the juices. Reduce by half and then pass through a muslin.
- Fried cabbage leaf: Take the middle leaves and blanch and refresh them. Fry in browning butter until caramelised, remove, dry and season. Cut into approx 14cm circles.
- Carrots and broad beans: Cook the carrots in a butter, honey and black pepper emulsion with a pinch of salt.
- Assemble complete dish: Place the warmed ox tongue, ox cheek and 20-30g of smoked champ onto 1 half of the fried cabbage leaf and fold over. Serve with 70g piece of rib, medium rare and vegetables warmed in the apple butter vinegar emulsion with a chiffonade of wild garlic leaf. And brak with pickled garlic jus.
Also worth your attention:
What's a mirepoix?
More recipes from Ross Lewis
Restaurant - Chapter One in Dublin
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