48-Hour Cooked Short Ribs with Rocoto Mustard Recipe
 
Cook time
Total time
 
Recipe type: Meat and poultry
Cuisine: Scandinavian Cuisine
Serves: 4
Ingredients
  • 400g boneless short-ribs, trimmed of excess fat,
  • 4 florets of broccoli
  • 4 shitake (mushrooms) (Star cut)
  • 1 Japanese eggplant
Soy glace
  • 2 Tablespoons Sake
  • 2 Tablespoons Sugar
  • 2 Tablespoons Soy sauce
Rocoto Mustard
  • 1 teaspoon Rocoto paste (or other hot chili paste)
  • 2 Table spoons Dijon Mustard
Instructions
  1. Vacuum pack the short ribs, and cook sous vide for 48 hours at 60C.
  2. Once ready, plunge in ice water. Store in the fridge until use (for up to 3 days).
  3. When ready to use, remove meat from the bag and leave on bench for 30 min.
  4. Then place the meat in an oven at 180C for about 10 minutes.
  5. Use a thermometer and check core temperature. It should reach 50C.
  6. Then remove from the oven and place in a hot pan with the combined soy glace.
  7. Let the mix reduce and then glace all sides of the meat.
  8. Once finished, set aside and rest for 5 minutes before slicing into thick slices.
  9. Roast the eggplant, broccoli and shitake (mushrooms) in the oven with olive oil, salt and pepper.
  10. For the rocoto mustard, combine the ingredients and place directly in a small dipping bowl with one for each guest.
  11. First place the meat on the plate; then arrange the beef nicely, so it leans on the vegetables.
  12. Serve the rocoto mustard on the side.
Recipe by Food'n'chef at https://old.foodnchef.com/rebernye-kraya-govyazhej-grudinki-s-gorchicej-rokota/