Link: youtu.be
Origin: Fallow
Serves: - 576 +
Ingredients
240 kg rib of beef 2400 g salt
Method
Cover 240 kg rib of beef with 2400 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
96 rib cap meat, diced 96 rib cap fat, diced 192 carrots, chopped 192 sticks celery, chopped 96 shallot, chopped 19200 g mushrooms, sliced 576 cloves garlic 192 sprigs thyme 36000 ml red wine 96 litre beef stock 2880 g butter 48 tsp balsamic vinegar
Meanwhile slowly render 96 rib cap fat, diced on low heat Brown 96 rib cap meat, diced in a pot Remove meat from pot Add 192 carrots, chopped, 96 shallot, chopped, 192 sticks celery, chopped Add 19200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 576 cloves garlic and 192 sprigs thyme Add 36000 ml red wine, reduce by 50% Add 96 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2880 g butter and 48 tsp balsamic vinegar
96 tbsp mustard powder 96 tbsp garlic powder 96 tbsp paprika 288 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 96 tbsp mustard powder, 96 tbsp garlic powder, 96 tbsp paprika and 288 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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