COFFEE GLAZED SHORT RIB OF BEEF WITH CREAMED POTATO AND ROASTED CARROTS
[b]COFFEE GLAZED SHORT RIB OF BEEF WITH CREAMED POTATO AND ROASTED CARROTS[/b]
30 preparation
Difficult
Here is what you need
Ingredients
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- 1 rack of beef short ribs (ask butcher to cut down the middle to give bones approximately 12cm long_); 5 lungo servings of Fortissio Lungo; 1 chili _ cut into slices; 2 garlic cloves _ smashed with a heavy knife; 200ml maple syrup; 200g ginger _ finely grated and juice squeezed out in muslin (i_e_ juice only)
- ONION KETCHUP: 5 Spanish onions, peeled and very finely sliced; 150ml light soy sauce; 200ml runny honey; 100ml Cabernet Sauvignon vinegar; 50ml vegetable oil
- 10 medium organic carrots, peeled and cut in half
- 10 large baking potatoes
- Milk
- Butter
Materials
How to make this recipe?
FOR THE ONION KETCHUPTo 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 evaporatedleaving a rich dark brown sticky mass 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 RIBSMix all of the ingredients except the ribs and whisk to thoroughly combine
- Place the ribs into a medium baking tray, pour 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 preheated to 100ºCand cook for 8 hoursat which point the meat should fall away from the bone
- Meanwhile place 10 large baking potatoes in to bake in an oven at 180ºCfor 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 preheated to 180ºC for 2025 minutes or until the carrots are golden brown all over
- Set aside warm
- TO SERVERemove 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 Cru notes: Made from Central and South American Arabicas with just a hint of Robusta, Fortissio Lungo is an intense fullbodied blend with bitterness, which develops notes of dark roasted beans
COFFEE GLAZED SHORT RIB OF BEEF WITH CREAMED POTATO AND ROASTED CARROTS
- 30 preparation
- Difficult
Materials
Recommended Nespresso coffees
Ingredients
- 1 rack of beef short ribs (ask butcher to cut down the middle to give bones approximately 12cm long_); 5 lungo servings of Fortissio Lungo; 1 chili _ cut into slices; 2 garlic cloves _ smashed with a heavy knife; 200ml maple syrup; 200g ginger _ finely grated and juice squeezed out in muslin (i_e_ juice only)
- ONION KETCHUP: 5 Spanish onions, peeled and very finely sliced; 150ml light soy sauce; 200ml runny honey; 100ml Cabernet Sauvignon vinegar; 50ml vegetable oil
- 10 medium organic carrots, peeled and cut in half
- 10 large baking potatoes
- Milk
- Butter
Inspirations
How to make this recipe?
FOR THE ONION KETCHUPTo 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 evaporatedleaving a rich dark brown sticky mass 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 RIBSMix all of the ingredients except the ribs and whisk to thoroughly combine
- Place the ribs into a medium baking tray, pour 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 preheated to 100ºCand cook for 8 hoursat which point the meat should fall away from the bone
- Meanwhile place 10 large baking potatoes in to bake in an oven at 180ºCfor 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 preheated to 180ºC for 2025 minutes or until the carrots are golden brown all over
- Set aside warm
- TO SERVERemove 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 Cru notes: Made from Central and South American Arabicas with just a hint of Robusta, Fortissio Lungo is an intense fullbodied blend with bitterness, which develops notes of dark roasted beans