Costilla corta de ternera estofada con jugo de cebolla quemada

Ingredientes

• Bone-in beef short ribs: 5
• Butter: 3.5 oz/100g
• Veal demi: 4 qts/3.8l
• Salt: 4qt/4.8kg
• Sugar: 2qt/1.6kg
• Thai long pepper (toasted ground): 0.7 oz/20g
• Red onions: 10
• Shallots: 3
• Garlic clove: 1
• Leeks: 4
• Carrots: 4
• Water: 12qts/11.4l

Preparación

1. 1

   How to prepare short rib with burnt onion jusCure short ribs in salt/sugar/pepper for 24 hours,rinse,dry,refrigerate.

2. 2

   Grill red onions over charcoal or on a plancha. The onion should be fully caramelized and black.

3. 3

   In a large stock pot place onion,shallot,garlic,leek,carrot,and water. Place over medium heat. The stock should never simmer,cook for 12 hours. Strain,reduce by half,without simmering.

4. 4

   Place 4 qts/3.8l of veal demi and 4 qts/3.8l of burnt onion stock in a braising pan with the short ribs. Wrap in plastic then foil. Cook in an oven at 325°F/163°C for 8 hours.

5. 5

   Alternative cooking method: place in a sous vide bag for with 1 qt/0.95l of cooking liquid,cook at 145°F/63°C for 48 hours.

6. 6

   Reduce qt pint/118ml of braising liquid by half and mount with 100g of butter.

7. 7

   Can be served with pomme puree and candied bacon,or truffle risotto and some grilled knob onions.