Month June 2017

Month June 2017

Short Rib of Beef Recipe Cooked in the MIBRASA

Ascentia's Kitchen
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A mouthwatering short rib of beef recipe inspired by the MIBRASA Charcoal Oven.

Longhorn beef short rib smoked with xmas tree in the MIBRASA, tom yum mayonnaise, pickled broccoli, salt baked red onion, roasted orange & hotdog onions

This recipe is designed for 4 people

 

BEEF SHORT RIB

The Ingredients & Quantities

  • Four x 200g portions of high quality Beef Short Rib
  • Three x 3 sprig branches of Douglas Fir
  • 1lt Beef Stock
  • Basic mirepoix (onion, celery, carrot, leek)
  • Bouquet garni

The Method

  1. Brine the beef short ribs in 5% salt brine for 24 hours and leave in the fridge
  2. Now braise the ribs in the beef stock, mirepoix & bouquet garni at 130c for 12 hours in the oven
  3. Cool the meat down for 4 hours in the cooking liquid
  4. Meanwhile fire up the MIBRASA to 300c
  5. Now remove the meat from the stock and leave to drain on a tray
  6. Once the MIBRASA is at 350c then place 3 branches of spruce or Douglas fir directly onto the coals and then the tray of shortrib into the MIBRASA and close the door.
  7. Cook for 3.5-4.5 minutes but then once lightly charred remove from the oven and glaze

 

TOM YUM MAYONNAISE

The Ingredients & Quantities

  • 40g Tom yum paste
  • 300g Mayonnaise
  • A squeeze of lemon juice
  • A zest of lemon

The Method

  1. In a bowl mix all together with a whisk lightly until smooth then fill a piping bag and set aside.

 

PICKLED BROCOLLI

The Ingredients & Quantities

  • 8 x pickled purple or white sprouting broccoli (pickled by boiling in a basic pickling liquid for 30 seconds then cooled down in the pickling liquid)
  • A small sprinkle of Fleur De Sel Salt

The Method

  • Place the broccoli directly on the grill of the MIBRASA with the door open and leave for 30 seconds, turning once then season lightly

 

SALT BAKED RED ONION

The Ingredients & Quantities

  • 2 red onions (keep the skin on with no preparation)
  • 330g water
  • 500g T55 flour (Strong white flour)
  • 170g fine table salt

The Method

  • In a bowl, mix the water, salt and flour to a smooth dough
  • Now divide the dough into 2 equally weighed pieces
  • Roll each bit of dough out flat to a 1 cm thickness then place the onion with its skin still on into the middle of the dough and wrap around the onion into a nice round shape.
  • Now place the dough covered onions into the MIBRASA and cook for 30 minutes until the dough is completely black and a knife pierces the onion.
  • Remove a couple layers of the onions, set aside and keep warm for plating, a few strips for each plate.

 

ROASTED ORANGE

The Ingredients & Quantities

  • 1 ripe orange

The Method

  • Segment the orange
  • Place on a tray in the MIBRASA for 1 minute

 

HOTDOG ONIONS

The Ingredients & Quantities

  • 200g of thinly sliced white onion (on a mandolin)

The Method

  • Heat a fryer to 160c & fry the onions until lightly coloured golden, remove and then place through the MIBRASA for 30 seconds then remove and chop coarsely then set aside

Bring all the elements of the dish together on the plate and serve!