Link: youtu.be
Origin: Fallow
Serves: - 480 +
Ingredients
200 kg rib of beef 2000 g salt
Method
Cover 200 kg rib of beef with 2000 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
80 rib cap meat, diced 80 rib cap fat, diced 160 carrots, chopped 160 sticks celery, chopped 80 shallot, chopped 16000 g mushrooms, sliced 480 cloves garlic 160 sprigs thyme 30000 ml red wine 80 litre beef stock 2400 g butter 40 tsp balsamic vinegar
Meanwhile slowly render 80 rib cap fat, diced on low heat Brown 80 rib cap meat, diced in a pot Remove meat from pot Add 160 carrots, chopped, 80 shallot, chopped, 160 sticks celery, chopped Add 16000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 480 cloves garlic and 160 sprigs thyme Add 30000 ml red wine, reduce by 50% Add 80 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2400 g butter and 40 tsp balsamic vinegar
80 tbsp mustard powder 80 tbsp garlic powder 80 tbsp paprika 240 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 80 tbsp mustard powder, 80 tbsp garlic powder, 80 tbsp paprika and 240 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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