Coffee glazed short rib of beef with creamed potato and roasted carrots Coffee glazed short rib of beef with creamed potato and roasted carrots <strong>COFFEE GLAZED SHORT RIB OF BEEF WITH CREAMED POTATO AND ROASTED CARROTS</strong> 3.5

Coffee glazed short rib of beef with creamed potato and roasted carrots

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

Preparation (10 persons)

  • 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 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 RIBS Mix all of the 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 100ºCand 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 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 pre-heated to 180ºC 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 Cru 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.

Characteristics

Difficult
Difficulty
Difficult
Preparation
PT30Mpreparation time 30 mins, cooking time 8 hours
Material
Origin
UK

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
<em>Fortissio Lungo</em>
Fortissio Lungo
Intensity : 8
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