So, this weekend our sous vide cooking experiments continued with beef short rib. We wanted to achieve a pull apart, juicy texture. Looking around at suggestions online, we finally decided to try cooking a 1kg piece of beef short rib at 62 degrees C for 46h. This most certainly lead to amazingly pull apart beef. Especially near the bone the meat was especially tender and juicy. Next time we aim to try cooking this cut of beef at the same temperature for 24h, to maybe achieve a slightly pinker but still pullable texture:
48h sous-vide cooked short rib with gratin potatoes and mushroom sauce
- We seasoned the short rib with salt and pepper and then vacuum packed it.
- We cooked the short rib sous vide at 62 degrees C for 46h.
- To make the gratin potatoes we rubbed garlic around the gratin dish and then layered thin potato slices with cheese, salt, pepper and 200ml cream. We cooked this, covered with foil for 1h at 200 degrees C. In between we kept checking the potatoes weren’t drying out and added more milk as needed, to keep them cooking nicely. Finally we removed the foil to allow the potato gratin to brown on top for about 10 minutes.
- Meanwhile, to prepared the sauce, we caramelized handfuls of finely chopped fennel, celery, red onion, red pepper and a crushed garlic clove. We then browned 100g of chanterelle mushrooms and 8 quartered chestnut mushrooms. We combined the mushrooms with previously caramelized vegetables and added a handful of halved small cherry tomatoes from our balcony garden as well as 10 black olives. Then we added a tablespoon of local berry jam (jostaberry in our case but you could use redcurrant or other jam), half a bottle of red wine, a glug of port, 1 tablespoon of worcestershire sauce and 1 teaspoon of mustard and simmered the sauce to reduce and thicken it.
- Once the beef had finished cooking, we added the beef juices to the sauce and then rendered the fat from the beef short rib on a searing hot pan for a few minutes, until nicely browned.
- And there you go, ready for serving with a sprinkle of chopped, browned walnuts and parsley from the balcony garden.