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



Standard Supplier 12th December 2017


Standard Supplier

Braised Beef Ribs with 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 andpreparation time - give this one a try for yourself!⁣ Recipe by Nestle Chef Consultant Andrej Prokes. Chef’s Tip: Marinate the beef with concentrate and brine with salt and water in order to save time and enhance the flavour. Cooking Time: 48 hours beef short ribs, 30 minutes for the tarragon emulsion and 2 hours for the celeriac fondants. Prep Time: 1 hour, 15 minutes. Serves 20


  • ⁣Braised Beef Ribs:
  • 4 beef short ribs on the bone, (approx.
  • 15cm in length)
  • 4tbsp CHEF:registered: Beef Liquid Concentrate
  • 500ml CHEF:registered: All Natural Beef Stock
  • 250ml CHEF:registered: All Natural Veal Stock
  • 600ml CHEF:registered: Red Wine Sauce
  • 2 Bay Leaves
  • 2 Rosemary Sprigs
  • 15g black peppercorns, cracked
  • 1tsp olive oil for searing
  • Pinch of pepper
  • Celeriac Fondant:
  • 2kg celeriac, peeled
  • 375g unsalted butter
  • 100ml CHEF:registered: All Natural Chicken Stock
  • Tarragon Emulsion:
  • Ingredients for Tarragon Oil
  • 200g tarragon leaves
  • 100g parsley leaves
  • 350ml extra virgin olive oil
  • Ingredients for Emulsion:
  • 50g egg white
  • Pinch salt
  • 5g lemon juice
  • 300ml tarragon oil
  • 1.2g xanthan gum
  • 50ml CHEF:registered: All Natural Chicken Stock
  • 20ml water
  • Pickled Port Wine Onions:
  • 500g baby onions, peeled
  • 440ml dry stout
  • 250ml balsamic vinegar
  • 250ml ruby port
  • 165ml clear honey
  • 5 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • Cavolo Nero:
  • 40g of Butter
  • 200g of Cavolo Nero
  • 200g Kale


⁣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.

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