Ingredients
- 800 g beef ribs
- 500 g peeled russet potatoes
- 200 g demi-glace
- 50 g ground mustard seeds
- 30 g ground black pepper
For the brine:
- 2 litres of water
- 95 g coarse salt
- 110 g brown sugar
- 30 g peeled garlic
- 10 g coriander seeds
- 10 g whole peppercorns
- 5 g bay leaves
- 4 g dried chilli
- 2 g cloves
- 12 g fresh ginger
- 3 g cinnamon sticks
Preparation
In a pot, place all the brine ingredients and heat until the sugar and salt are completely dissolved. Let it cool.
Place the beef ribs in a bag with part of the brine and seal at 99% using a Sammic vacuum packing machine.
Cook in a SmartVide sous-vide cooker at 82°C for 16 hours. Set aside.
Open the bag and sprinkle the ribs with mustard and pepper.
Cut the potatoes using the veg prep machine for French fries. Wash, dry, and fry the potatoes until they are crispy.
Serve the ribs with demi-glace sauce and accompany with the French fries.
In this recipe, the sous-vide technique ensures controlled temperature cooking, preserving the product’s qualities.
Chef’s notes
