Beef short rib, braised with burnt onion jus

• 總時間: 72 H

食材

Bone-in beef short ribs: 5

Butter: 3.5 oz/100g

Veal demi: 4 qts/3.8l

Salt: 4qt/4.8kg

Sugar: 2qt/1.6kg

Thai long pepper (toasted ground): 0.7 oz/20g

Red onions: 10

Shallots: 3

Garlic clove: 1

Leeks: 4

Carrots: 4

Water: 12qts/11.4l

步驟

How to prepare short rib with burnt onion jusCure short ribs in salt/sugar/pepper for 24 hours rinse dry refrigerate. minimal_rich_text

Grill red onions over charcoal or on a plancha. The onion should be fully caramelized and black. minimal_rich_text

In a large stock pot place onion shallot garlic leek carrot and water. Place over medium heat. The stock should never simmer cook for 12 hours. Strain reduce by half without simmering. minimal_rich_text

Place 4 qts/3.8l of veal demi and 4 qts/3.8l of burnt onion stock in a braising pan with the short ribs. Wrap in plastic then foil. Cook in an oven at 325°F/163°C for 8 hours. minimal_rich_text

Alternative cooking method: place in a sous vide bag for with 1 qt/0.95l of cooking liquid cook at 145°F/63°C for 48 hours. minimal_rich_text

Reduce qt pint/118ml of braising liquid by half and mount with 100g of butter. minimal_rich_text

Can be served with pomme puree and candied bacon or truffle risotto and some grilled knob onions. minimal_rich_text