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Industry

March 26, 2014

Masterpieces – Ruben Hills

So you’re known for great coffee, but what about your food offering?
Do you have a sandwich on your menu that causes the same sort of queues that your morning caffeine junkies are forming every day?  Would you like to see them back again later in the day with that same crazed look in their eye, but this time desperate for a food fix that only you can satisfy?

Well, then check out these lip smacking recipe using an often forgotten cheaper cut of beef: short ribs, to create luxury tasting meals that are actually affordable to make and sell. Rare Medium would like to thank Joey from Reuben Hills for sharing his culinary secrets with the rest of us!

 

Slow Cooked Short Rib Burger with Potato Salad and Garlic Ranch

shortribburger

Created by Joey Ingram,
Reuben Hills, Surry Hills, Sydney
Serves 4

INGREDIENTS
RIB:
• 1 piece of de-boned beef short rib (approx 1.5 kg)
• 500 ml balsamic vinegar (reduced to 100ml)
• 2 sprigs thyme
• 1 pinch salt
• 1 pinch sugar
POTATO SALAD:
• 4 large sebago potatoes (approx 1kg)
• 50 g chopped capers
• 50 g chopped cornichons
• 20 g chopped flat leaf parsley
• 50 g garlic ranch sauce.
GARLIC RANCH:
• 250 g confit garlic
• 3 egg yolks
• Zest and juice of half a lemon
• 5 g table salt
• 5 g ground white pepper
• 190 ml grape seed oil
• 125 ml buttermilk
• 1x brioche burger bun
• 3 x slices of sharp tasting cheese such as pecorino or manchego

METHOD
FOR THE RIB:
Sear the rib on a hot grill or in a pan until golden (should take around 4 – 6 minutes per side)
Place in a sous vide bag with the balsamic reduction, thyme, sugar and salt and cook it in a water bath for 12 hours at 78 degrees. Once cooked, take out of the water and rest it at room temp for 20 minutes, then plunge into iced water to arrest the cooking process.
Once completely cooled, remove from the bag and scrape off all the jelly and liquid.
Carve into slices, about 1 cm thick.
FOR THE POTATO SALAD:
Bring a large pot of salted water to the boil.
Wash and peel the potatoes then slice with the julienne attachment on a mandolin (if you don’t have one, you can just grate them on the coarse side of a cheese grater).
Once the water boils, put the julienne potatoes in and cook for 1 minute, stirring gently. After a minute, strain the potatoes and plunge immediately into iced water. Once cooled, strain the potatoes and squeeze them to remove any excess water.
Mix in a bowl with the capers, cornichons, parsley and ranch dressing. Season to taste (keep in mind that the capers are quite salty, so it shouldn’t require much).
FOR THE GARLIC RANCH:
Peel the garlic and cover it with grape seed oil in a small pan and cook it over a low heat until very soft (approx 1 hour). Strain and keep the oil reserved.
Puree the garlic in a blender with the buttermilk.
Separate the eggs. Whisk the lemon juice and zest with the yolks until light and fluffy.
Gradually add the reserved grape seed oil to make the mayonnaise. If it is starting to become too thick, you can add a tablespoon of hot water to thin it out.
Once the mayo is made, whisk in the garlic and buttermilk puree and salt and pepper.
TO ASSEMBLE:
Reheat the beef by placing in a hot fry pan (cut side down) until it caramelises.
Cut the brioche burger bun in half and place about 120 g of potato salad on the bottom half and 2 slices of cheese on the top half, then warm in an oven.
Remove from oven and place the seared beef on top of the potato salad, cover with the garlic ranch (approx 40 ml). Serve immediately.





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