Link: youtu.be
Origin: Fallow
Serves: - 1008 +
Ingredients
420 kg rib of beef 4200 g salt
Method
Cover 420 kg rib of beef with 4200 g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
168 rib cap meat, diced 168 rib cap fat, diced 336 carrots, chopped 336 sticks celery, chopped 168 shallot, chopped 33600 g mushrooms, sliced 1008 cloves garlic 336 sprigs thyme 63000 ml red wine 168 litre beef stock 5040 g butter 84 tsp balsamic vinegar
Meanwhile slowly render 168 rib cap fat, diced on low heat Brown 168 rib cap meat, diced in a pot Remove meat from pot Add 336 carrots, chopped, 168 shallot, chopped, 336 sticks celery, chopped Add 33600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1008 cloves garlic and 336 sprigs thyme Add 63000 ml red wine, reduce by 50% Add 168 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5040 g butter and 84 tsp balsamic vinegar
168 tbsp mustard powder 168 tbsp garlic powder 168 tbsp paprika 504 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 168 tbsp mustard powder, 168 tbsp garlic powder, 168 tbsp paprika and 504 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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