Rib of beef recipe

Details

• Cuisine: Irish
• Recipe Type: Main
• Difficulty: Hard
• Preparation Time: 1440 mins
• Cooking Time: 720 mins
• Serves: 4

Step-by-step

1. 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.
2. 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.
3. Beef Cheek: Marinade in cooking liquid, salt and ground black pepper
4. 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.
5. 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
6. Shallot essence: Blend and leave for 24hours in the fridge, then pass off the liquid
7. For the butter emulsion: Add 20 mls of shallot essence Bring to the boil and emulsify
8. 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.
9. 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.
10. Carrots and broad beans: Cook the carrots in a butter, honey and black pepper emulsion with a pinch of salt.
11. 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.