Link: youtu.be
Origin: Fallow
Serves: - 240 +
Ingredients
100 kg rib of beef 1000 g salt
Method
Cover 100 kg rib of beef with 1000 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
40 rib cap meat, diced 40 rib cap fat, diced 80 carrots, chopped 80 sticks celery, chopped 40 shallot, chopped 8000 g mushrooms, sliced 240 cloves garlic 80 sprigs thyme 15000 ml red wine 40 litre beef stock 1200 g butter 20 tsp balsamic vinegar
Meanwhile slowly render 40 rib cap fat, diced on low heat Brown 40 rib cap meat, diced in a pot Remove meat from pot Add 80 carrots, chopped, 40 shallot, chopped, 80 sticks celery, chopped Add 8000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 240 cloves garlic and 80 sprigs thyme Add 15000 ml red wine, reduce by 50% Add 40 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1200 g butter and 20 tsp balsamic vinegar
40 tbsp mustard powder 40 tbsp garlic powder 40 tbsp paprika 120 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 40 tbsp mustard powder, 40 tbsp garlic powder, 40 tbsp paprika and 120 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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