Link: youtu.be
Origin: Fallow
Serves: - 144 +
Ingredients
60 kg rib of beef 600 g salt
Method
Cover 60 kg rib of beef with 600 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
24 rib cap meat, diced 24 rib cap fat, diced 48 carrots, chopped 48 sticks celery, chopped 24 shallot, chopped 4800 g mushrooms, sliced 144 cloves garlic 48 sprigs thyme 9000 ml red wine 24 litre beef stock 720 g butter 12 tsp balsamic vinegar
Meanwhile slowly render 24 rib cap fat, diced on low heat Brown 24 rib cap meat, diced in a pot Remove meat from pot Add 48 carrots, chopped, 24 shallot, chopped, 48 sticks celery, chopped Add 4800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 144 cloves garlic and 48 sprigs thyme Add 9000 ml red wine, reduce by 50% Add 24 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 720 g butter and 12 tsp balsamic vinegar
24 tbsp mustard powder 24 tbsp garlic powder 24 tbsp paprika 72 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 24 tbsp mustard powder, 24 tbsp garlic powder, 24 tbsp paprika and 72 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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