COFFEE GLAZED SHORT RIB OF BEEF WITH CREAMED POTATO AND ROASTED CARROTS by Phil Howard

Nespresso UK Ltd

Nespresso UK Ltd

Standard Supplier 10th October 2013

COFFEE GLAZED SHORT RIB OF BEEF WITH CREAMED POTATO AND ROASTED CARROTS by Phil Howard

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! Phil Howard works with Nespresso in his recipe for coffee glazed short rib of beef with creamed potato and roasted carrots by Phil Howard in assoiation with Nespresso

Ingredients

  • 1 rack of beef short ribs (ask butcher to cut down the middle to give bones approximately 12cm long)
  • 200ml serving of Nespresso Fortissio Lungo
  • 1 chilli, cut into slices
  • 2 cloves garlic, smashed with a heavy knife
  • 200ml maple syrup
  • 200g ginger, finely grated and juice squeezed out in muslin (i.e. juice only)
  • FOR THE ONION KETCHUP
  • 5 Spanish onions, peeled and very finely sliced 150ml light soy sauce
  • 200ml runny honey
  • 100m l Cabernet Sauvignon vinegar
  • 50ml vegetable oil
  • 10 medium organic carrots, peeled and cut in half 10 large baking potatoes
  • Milk
  • Butter

Method

FOR THE ONION KETCHUP
To make the onion ketchup place the oil into a large pan and set it over a high heat. Add the onions, a generous pinch of salt and cook, stirring frequently until the onions are caramelised, soft and golden.
Add the soy, vinegar and honey and cook until completely evaporated – leaving a rich dark brown sticky sauce in the pan. Transfer this to a blender and blend to a smooth rich puree. Transfer to a bowl, cover with cling film and set aside.
FOR THE RIBS
Mix the onion ketchup with all of the remaining ingredients except the ribs and whisk to thoroughly combine. Place the ribs into a medium baking tray, poor over the marinade, thoroughly coat the ribs and set aside to marinate for 5 hours. Lift the ribs out of the marinade, reserving any that remains in the tray and wrap the ribs carefully in foil. Place in an oven pre-heated to 100 degrees C and cook for 8 hours – at which point the meat should fall away from the bone. Meanwhile place 10 large baking potatoes in to bake in an oven at 180 degrees C for 90 minutes. Remove from the oven, cut the potatoes in half, push the potato flesh through a fine drum sieve or potato ricer and beat in enough butter and milk to yield a rich, smooth creamed potato. Set aside until required.
Place the carrots into a large roasting tray, dot some diced butter over the surface, season with salt, pepper and a sprinkling of sugar and roast in an oven pre-heated to 180 degrees C for 20-25 minutes or until the carrots are golden brown all over. Set aside warm.
TO SERVE
Remove the ribs from the oven, open the foil, transfer them to a baking tray, tip over any leftover marinade and any juices from the pouch, and place the ribs under the grill. Grill until all of the marinade has reduced to a sticky, dark glaze. Serve immediately with a spoonful of creamed potato, two pieces of roasted carrot and residual glaze.
Grand Crus notes: Made from Central and South American Arabicas with just a hint of Robusta, Fortissio Lungo is an intense full-bodied blend with bitterness, which develops notes of dark roasted beans.