by Simon Fernandez of ferdiesfoodlab
I often see recipes that look or sound so enticing, with ingredients that I kinda sit there and go . . . yeah, right, so I'll be trying that out some time soon . . . . NOT! So when I do come across things that I've been meaning to get around to experimenting with, I'll more often buy them than not! What is life for if not for experimenting!!
A quick look around the ol' interweb thingy, scan through a few of me cookbooks and it's clear - unsurprisingly - that a slooow braise is in order. . .
ingredients (serves 2-4)
for the short ribs - G2 / 150C / 4hrs
short rib cut (one piece cut into 4 ribs, coated in EVO and salt)
3 onions (cut into sixths)
2 peppers (coarse chop)
1 stick cinnamon
1/2 bulb garlic (crushed)
10g thyme
peel of 1/2 an orange
1 large chilli (rings, seeds and all)
a good slug of EVO
for the dripping
this is a by-product of browning the ribs
for the stock
2 beef stock cubes
1L water
apparatus / equipment
coarse sieve (frying basket)
cartouche
cartouche
To make a cartouche fold a piece of baking paper into a dart. The point of the dart is the centre of the final cartouche.
Cut the other end off in an arc. The centre to the arc is the diameter of you pot!! (Make it a touch larger than the pot)
This does of course assume your pot is round.
short ribs
Coat in oil, salt and brown - fat side first to render the fat.
Once browned nicely, remove to baking tray, and pour excess fat into a second pot (dripping)
Add the onions and garlic to the fat and brown off; then add to baking tray with the rest of the ingredients.
Deglaze the pan with the stock and add to the baking tray (half way up ribs)
Cover with a cartouche - (allows moisture escape, stops skin forming, stops meat drying out)
Roast in pre-heated oven.
dripping
Let any excess fat in the secondary pan solidify, store in a container.
notes
G2 / 150C / 4hrs? Thought . . . maybe that'll turn out stringy, that was my first instinct.
Was pretty gooey and soft after 3hrs, which I think was enough, maybe try 4hrs next time!! . . . .
If I do it 4hrs think I'll drop the temp to 100C too!!
to serve
Plate each rib into a hot shallow bowl generously spooning over vegetables and jus!
I often see recipes that look or sound so enticing, with ingredients that I kinda sit there and go . . . yeah, right, so I'll be trying that out some time soon . . . . NOT! So when I do come across things that I've been meaning to get around to experimenting with, I'll more often buy them than not! What is life for if not for experimenting!!
A quick look around the ol' interweb thingy, scan through a few of me cookbooks and it's clear - unsurprisingly - that a slooow braise is in order. . .
ingredients (serves 2-4)
for the short ribs - G2 / 150C / 4hrs
short rib cut (one piece cut into 4 ribs, coated in EVO and salt)
3 onions (cut into sixths)
2 peppers (coarse chop)
1 stick cinnamon
1/2 bulb garlic (crushed)
10g thyme
peel of 1/2 an orange
1 large chilli (rings, seeds and all)
a good slug of EVO
for the dripping
this is a by-product of browning the ribs
for the stock
2 beef stock cubes
1L water
apparatus / equipment
coarse sieve (frying basket)
cartouche
cartouche
To make a cartouche fold a piece of baking paper into a dart. The point of the dart is the centre of the final cartouche.
Cut the other end off in an arc. The centre to the arc is the diameter of you pot!! (Make it a touch larger than the pot)
This does of course assume your pot is round.
short ribs
Coat in oil, salt and brown - fat side first to render the fat.
Once browned nicely, remove to baking tray, and pour excess fat into a second pot (dripping)
Add the onions and garlic to the fat and brown off; then add to baking tray with the rest of the ingredients.
Deglaze the pan with the stock and add to the baking tray (half way up ribs)
Cover with a cartouche - (allows moisture escape, stops skin forming, stops meat drying out)
Roast in pre-heated oven.
dripping
Let any excess fat in the secondary pan solidify, store in a container.
notes
G2 / 150C / 4hrs? Thought . . . maybe that'll turn out stringy, that was my first instinct.
Was pretty gooey and soft after 3hrs, which I think was enough, maybe try 4hrs next time!! . . . .
If I do it 4hrs think I'll drop the temp to 100C too!!
to serve
Plate each rib into a hot shallow bowl generously spooning over vegetables and jus!
No comments:
Post a Comment