Link: youtu.be
Origin: Fallow
Serves: - 96 +
Ingredients
40 kg rib of beef 400 g salt
Method
Cover 40 kg rib of beef with 400 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
16 rib cap meat, diced 16 rib cap fat, diced 32 carrots, chopped 32 sticks celery, chopped 16 shallot, chopped 3200 g mushrooms, sliced 96 cloves garlic 32 sprigs thyme 6000 ml red wine 16 litre beef stock 480 g butter 8 tsp balsamic vinegar
Meanwhile slowly render 16 rib cap fat, diced on low heat Brown 16 rib cap meat, diced in a pot Remove meat from pot Add 32 carrots, chopped, 16 shallot, chopped, 32 sticks celery, chopped Add 3200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 96 cloves garlic and 32 sprigs thyme Add 6000 ml red wine, reduce by 50% Add 16 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 480 g butter and 8 tsp balsamic vinegar
16 tbsp mustard powder 16 tbsp garlic powder 16 tbsp paprika 48 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 16 tbsp mustard powder, 16 tbsp garlic powder, 16 tbsp paprika and 48 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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