Spiced Beef short rib with carrot and ginger salad matched with Villa Maria Private Bin Merlot Cabernet 2013
Ingredients - serves four
- 1.5 kilo beef short rib (bone in)
- 100g sugar
- 100ml sherry vinegar
- 500ml beef stock
- 10g whole black peppercorns
- 10 star anise
- 5 cloves
- 10g fennel seed
- 10g cumin seed
- 5g coriander seed
- 1Tsp cracked black pepper for garnish
Carrot and ginger salad:
- 1 cup Shitake mushrooms, sliced
- 1 tsp. Miso paste
- ¼ cup soy
- ½ tsp. ginger grated
- 2 Tbsp olive oil
- 1 grated Carrot
- 1 cup Bean sprouts
- Handful Fresh Coriander
- ½ cup Crispy shallots
- sea salt
The key to cooking the short rib is having it in the right size tray so that the liquid covers the meat perfectly. I have plated this dish but all these ingredients would be amazing in a bun or served as a hot roll.
- Seal the beef short rib in a fry pan with hot oil on all sides, may be easier to seal this on the pate of the bbq at home as it is quite a large cut and can smoke a fair bit.
- Dry roast all the spices in a small saucepan to begin working the flavours.
- Place the sugar in a pot and cook to a caramel, when nice brown caramel colour pour in the vinegar to arrest the cooking process.
- Then add the stock and the spices and bring to the boil.
- Place the roasted short rib in a deep oven tray bone down that is just big enough to fit the meat length and width ways. Pour the stock/ caramel mix over the top, cover with tin foil then place in an oven at 160’ for about 5 hours. The meat should be falling off the bone.
- Remove and rest for 10 minutes. Take the meat out and pass the liquid through a chinois into a pot, put on the gas and reduce by half.
- Remove the bone from the meat and any excess fat, then portion into serving size.
- Pour the liquid back over the meat and then dust with 1 Tbsp. cracked black pepper.
- For the salad: marinate the shitake mushrooms in a dressing of olive oil, soy, ginger and miso paste for an hour.
- Remove the mushroom and gently squeeze dry saving the dressing and cook on a oven tray at 160’ for around 15 minutes until they dry out.
- Combine in a bowl the grated carrot, bean sprouts, shitake, coriander, and crispy shallots, then dress with the dressing. Season with sea salt.