Link: youtu.be
Origin: Fallow
Serves: - 600 +
Ingredients
250 kg rib of beef 2500 g salt
Method
Cover 250 kg rib of beef with 2500 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
100 rib cap meat, diced 100 rib cap fat, diced 200 carrots, chopped 200 sticks celery, chopped 100 shallot, chopped 20000 g mushrooms, sliced 600 cloves garlic 200 sprigs thyme 37500 ml red wine 100 litre beef stock 3000 g butter 50 tsp balsamic vinegar
Meanwhile slowly render 100 rib cap fat, diced on low heat Brown 100 rib cap meat, diced in a pot Remove meat from pot Add 200 carrots, chopped, 100 shallot, chopped, 200 sticks celery, chopped Add 20000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 600 cloves garlic and 200 sprigs thyme Add 37500 ml red wine, reduce by 50% Add 100 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3000 g butter and 50 tsp balsamic vinegar
100 tbsp mustard powder 100 tbsp garlic powder 100 tbsp paprika 300 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 100 tbsp mustard powder, 100 tbsp garlic powder, 100 tbsp paprika and 300 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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