Braised Beef Ribs, Tarragon Emulsion, Celery Fondant and Pickled Port Wine Onions

CHEF

CHEF

Premium Supplier 24th August 2017

Braised Beef Ribs, Tarragon Emulsion, Celery Fondant and Pickled Port Wine Onions

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Serves: 15 – 20The new recipe range from CHEF can be found at www.nestleprofessional.co.uk/recipes

Ingredients

  • Braised Beef Ribs:
  • 4 Beef Short Ribs, on the bone, 6-8 inches thick
  • 4 Tablespoons concentrated beef liquid
  • 500ml CHEF All Natural Beef Stock
  • 250ml CHEF All Natural Veal Stock
  • 4 Thyme sprigs
  • 15g Black peppercorns (chopped)
  • Olive oil or butter for searing
  • Salt and pepper
  • Tarragon Emulsion:
  • Ingredients for oil:
  • 50ml Rapeseed oil
  • 80ml Grape seed oil
  • 50g Tarragon leaves
  • 25g Parsley leaves
  • Finishing Emulsion:
  • 25g Egg white
  • 2g Salt
  • 2.5g Lemon juice
  • 130ml Tarragon oil
  • 0.6g Xanthan gum
  • 25ml CHEF All Natural Chicken Stock
  • 10ml Water

Method

Braised Beef Ribs:
Bring a Water Bath to 65°C
Season beef short rib portions with concentrated beef liquid 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 All Natural Beef Stock and CHEF 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.

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