Link: youtu.be
Origin: Fallow
Serves: - 840 +
Ingredients
350 kg rib of beef 3500 g salt
Method
Cover 350 kg rib of beef with 3500 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
140 rib cap meat, diced 140 rib cap fat, diced 280 carrots, chopped 280 sticks celery, chopped 140 shallot, chopped 28000 g mushrooms, sliced 840 cloves garlic 280 sprigs thyme 52500 ml red wine 140 litre beef stock 4200 g butter 70 tsp balsamic vinegar
Meanwhile slowly render 140 rib cap fat, diced on low heat Brown 140 rib cap meat, diced in a pot Remove meat from pot Add 280 carrots, chopped, 140 shallot, chopped, 280 sticks celery, chopped Add 28000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 840 cloves garlic and 280 sprigs thyme Add 52500 ml red wine, reduce by 50% Add 140 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4200 g butter and 70 tsp balsamic vinegar
140 tbsp mustard powder 140 tbsp garlic powder 140 tbsp paprika 420 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 140 tbsp mustard powder, 140 tbsp garlic powder, 140 tbsp paprika and 420 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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