Link: youtu.be
Origin: Fallow
Serves: - 120 +
Ingredients
50 kg rib of beef 500 g salt
Method
Cover 50 kg rib of beef with 500 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
20 rib cap meat, diced 20 rib cap fat, diced 40 carrots, chopped 40 sticks celery, chopped 20 shallot, chopped 4000 g mushrooms, sliced 120 cloves garlic 40 sprigs thyme 7500 ml red wine 20 litre beef stock 600 g butter 10 tsp balsamic vinegar
Meanwhile slowly render 20 rib cap fat, diced on low heat Brown 20 rib cap meat, diced in a pot Remove meat from pot Add 40 carrots, chopped, 20 shallot, chopped, 40 sticks celery, chopped Add 4000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 120 cloves garlic and 40 sprigs thyme Add 7500 ml red wine, reduce by 50% Add 20 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 600 g butter and 10 tsp balsamic vinegar
20 tbsp mustard powder 20 tbsp garlic powder 20 tbsp paprika 60 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 20 tbsp mustard powder, 20 tbsp garlic powder, 20 tbsp paprika and 60 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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