Hereford Short Rib
Ingredients
For 4 people
• 1.5 kg short ribs
• 3 l vegetable oil
• 4 cloves of garlic
• 1 tbsp juniper berries
• 3 bay leaves
• 6 sprigs of thyme
• 4 sprigs of rosemary
• 1 tbsp black peppercorns,
pound
• popped pork rind
(Finished product)
Part 2:
• 500 g wild broccoli
(also called turnip cabbage or cima
(Rapa)
• 300 g mini shiitake mushrooms
• pinch each of salt, pepper,
white sesame, cashmere
curry
• 2 tbsp soy sauce
• 1 tbsp teriyaki
• 1 tbsp ginger syrup
preparation
Heat the vegetable oil in a large pot at 80 °C. Add all the ingredients (part 1), cut the short ribs along the ribs and add them to the pot. Cook everything in the pot at 80 °C for about 6 hours and allow to confit.
Then put another pot on the stove, bring water to the boil and blanch the wild broccoli in it for two minutes. Briefly rinse the broccoli under cold water.
Prepare a grill for direct grilling. Put the cooled broccoli, the mini shiitake mushrooms, the spices (part 2), soy sauce, teriyaki and ginger syrup in a grill pan and grill over the fire.
Place the short ribs on the grill and grill briefly. Serve with the vegetables and a BBQ sauce of your choice. Sprinkle with popped pork rind.
FIRE&FOOD Issue 3-2016
