SOUS VIDE BEEF RIB
From the latest Youtube sous vide review, here is the sous vide beef rib with garlic and thyme, crispy kale, rotkohl and apple stew, and brined, carrot-rinsed celeriac.
Ingredients (for 2)
- 2 Beef Ribs
- 2 sprigs of fresh thyme
- 4 cloves of garlic, 2 crushed, 2 whole.
- 1 Celeriac
- 1 cup of carrot juice
- Half a red cabbage
- 2 apples, one diced one sliced
- 1 Tsp Caraway Seeds
- Pomegranate syrup
- Wholegrain mustard
- 2 handfuls of curly kale
- Olive oil
Preheat a sous vide bath to 63°c. Pepper the beef rib, and put it in a reusable sous vide bag along with the crushed garlic cloves and thyme sprigs. Vacuum seal and bath for 24 hours (or other cooking method/time preference).
The next day, peel the celeriac, and julienne. Salt liberally (about a teapsoon). Then massage the salt into the celeriac. Squeeze and bruise the celeriac. Leave it to sit for twenty minutes, and the juice will seep out, the celeriac will wilt. Rinse with cold water, and then wring it out. For the second rinse, mix in half a cup of carrot juice. Leave to sit and soak.
For the red cabbage, finely slice. Put oil in a pot, on a medium heat add the cabbage and apple, along with a splash of water and a tablespoon of pomegranate syrup. Cover with a lid and allow to reduce, mixing occasionally. Mince the remaining garlic and the caraway seeds and add them to the pot once the cabbage has wilted. Allow to reduce until the cabbage is extremely tender.
Rip up the curly kale, and remove the thick stems. Dress with oil, salt lightly and toast in the oven at 175°C for ten minutes.
The sauce is a simple mix of 1 tablespoon mayonnaise, 1/2 tablespoon pomegranate syrup, 1 teaspoon of wholegrain mustard, a few grinds of pepper.
Salt the beef ribs on each side, and finish it by frying each side in a heavy, ripping hot, well-oiled skillet, about 30 seconds a side.
Serve the ribs with the additions on the side. Pepper well.