HOW TO Sous vide

CORNED BEEF-STYLE SOUS VIDE SHORT RIBS

Food & Drink - - RECIPES -

In­spired by the sea­son­ings of clas­sic deli corned beef, but much less salty and much more unc­tu­ous, these sous vide-cooked short ribs have the tex­ture of a per­fectly cooked rib steak. Yes, 48 hours is a long time to wait but it’s ab­so­lutely worth it! The lightly sea­soned fresh slaw and mus­tard add to that deli flavour and help bal­ance the rich­ness of the ribs. 1 tbsp (15 mL) whole mus­tard seeds

2 tsp (10 mL) black peppercorn­s, cracked

½ tsp (2 mL) ju­niper berries, cracked (op­tional) 2 bay leaves, crum­bled

¼ cup (60 mL) packed brown sugar

1 tbsp (15 mL) dry mus­tard

Kosher salt

¼ tsp (1 mL) ground gin­ger

¼ tsp (1 mL) ground cin­na­mon

⅛ tsp (0.5 mL) ground all­spice

4 beef short ribs cut English-style, about 3½ lbs (1.59 kg) to­tal (see TIP)

¼ cup (60 mL) grainy mus­tard

1 tbsp (15 mL) pre­pared horseradis­h

Canola oil 1 Set up wa­ter bath and pre­heat to 135°F (57°C). 2 Com­bine mus­tard seeds, peppercorn­s and ju­niper berries (if us­ing) in a mor­tar, and crack with the pes­tle (or place spices on a cutting board and use the bot­tom of a pot). Pour into a bowl and stir in bay leaves, sugar, dry mus­tard, 1 tsp (5 mL) salt, gin­ger, cin­na­mon and all­spice. 3 In a large bowl, rub spice mix­ture all over ribs, press­ing to coat. Trans­fer to a large-size re­seal­able freezer bag or vac­uum sealer bag, scrap­ing in any ex­cess spice mix­ture from the bowl. Ar­range ribs in a sin­gle layer with space in be­tween, then re­move air us­ing the wa­ter dis­place­ment method (see TIP on p. 125) or vac­uum sealer and seal bag. 4 Im­merse bag in pre­heated wa­ter bath, cover with plas­tic wrap to re­duce evap­o­ra­tion, and cook sous vide for 48 hours, start­ing tim­ing when wa­ter re­turns to set tem­per­a­ture. Re­plen­ish wa­ter to main­tain max­i­mum level as nec­es­sary. 5 Mean­while, in a small bowl, com­bine grainy mus­tard and horseradis­h, and pre­pare Coleslaw (recipe fol­lows). These can be pre­pared up to 1 day ahead, cov­ered and re­frig­er­ated un­til serv­ing. 6 To serve, pre­heat bar­be­cue grill to high or pre­heat a cast-iron skil­let over medium-high. 7 Re­move bag from wa­ter bath. Trans­fer ribs to a plate, dis­card­ing liq­uid from bag. Pat ribs dry and brush with a thin layer of oil (try not to re­move all of the spices but do pick off the pieces of bay leaf) and sea­son well with salt. 8 Sear ribs on pre­heated grill for about 30 to 60 sec­onds on each side un­til grill-marked, or in skil­let, in batches as nec­es­sary, for 15 to 30 sec­onds per side un­til browned. 9 Serve ribs on a bed of Coleslaw with horseradis­h mus­tard on the side.

Serves 4 TIP

If you can’t get English-cut short ribs (cut length­wise be­tween the bones with a chunk of meat on top) you can use sliced ribs (cut in a strip with small pieces of bone along the strip). Use 4 strips, about ½ to ¾ inch (1 to 2 cm) thick, and re­duce cook­ing time to 24 hours. Broil on a foil-lined rimmed bak­ing sheet to fin­ish rather than grilling for even brown­ing and to pre­vent strips from fall­ing apart.

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