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Slow Cooked Short Rib of Beef with a Tarragon & Suet Crust | Recipe by sousvidetools.com

Slow Cooked Short Rib of Beef with a Tarragon & Suet Crust

Slow Cooked Short Rib of Beef with a Tarragon & Suet Crust Recipes
  • COOK TIME: 30 mins
  • PREP TIME: 52 hrs

Ingredients

Centre cut short rib of beef (flap removed) 2 ribs 

Fresh Minced Suet 750g

Minced Belly Bacon 250g

Fresh Sourdough Breadcrumbs 150g

Picked Tarragon Leaves 100g

Cloves 10g

Blade Mace 10g

Nutmeg 10g

Black Peppercorns (blended to a mixed powder) 20g

Brine

Quick Cure Salt 750g

Water 5lt

Cloves 50g

Black Peppercorns 75g

Blade Mace 50g

Nutmeg 50g

Muscovado Sugar 750g

 

Method

This slow cooked short rib beef recipe from Adam Reid is set to be a crowd pleaser. Give Adam a follow on Instagram for more modern British cooking ideas @adschef.

Brine

Combine the brine ingredients.

Short Rib

Dissolve the salt, brine, spices and sugar in water. Add the trimmed short ribs and leave for 4 hours. Remove and dry well then colour and seal well on a hot barbecue.

Chill the meat and put in bag and cook sous vide at 65ºC for 48 hours, remove and chill under press.

Suet Crust

In a blender, mix the suet, bacon, tarragon and breadcrumbs well, and then season with the powdered spices and Maldon salt.

To Serve

When chilled, remove bones and top the meat with the suet mix and reheat on a moderately hot barbecue until the topping is baked and the meat is to the desired temperature.

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