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
- COOK TIME: 30 mins
- PREP TIME: 52 hrs
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
Blade Mace 10g
Black Peppercorns (blended to a mixed powder) 20g
Quick Cure Salt 750g
Black Peppercorns 75g
Blade Mace 50g
Muscovado Sugar 750g
Combine the brine ingredients.
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.
In a blender, mix the suet, bacon, tarragon and breadcrumbs well, and then season with the powdered spices and Maldon salt.
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.