Rib of beef, Celeriac Puree, & Pommes Anna Recipe by simon wood
BY SIMON WOOD
As we hit the Autumn months, we asked our resident chef and food editor Simon Wood to share a mouth watering recipe:
Sticky Rib Sauce & Beef Rib
Ingredients
- 2 Litre Beef Stock
- 100ml Mirin
- 100ml Gluten Free Soy
- 50g Dashi Granules
- 30ml Lemon Juice
- 60g Brown Sugar
Method
Add all of the ingredients to a saucepan and bring to a steady simmer. In an oven proof pan, add a little oil and brown your beef rib on all sides before adding the heated sauce mixture. Cook for 5 hours at 180ºc until tender.
Remove the rib and chill in the fridge, or if eating straight away, remove from the sauce and start to reduce the sauce into a sticky glaze in a pan. Re-add the rib once the sauce has thickened and turned sticky.
Celeriac Puree
Ingredients
- 1kg celeriac, peeled and sliced
- 50g unsalted butter
- 200ml double cream
Method
Thinly slice the celeriac before adding the double cream and unsalted butter. Cook in a saucepan over low heat for 30 minutes. Then, place into a food processor and blend into a smooth puree.
Spring Onions
Slice thinly and add to iced-water to curl.
Pommes Anna
Ingredients
- 1kg Redskin Potato (Like a Rooster)
- 250g Butter
- 1 Bulb Garlic, halved
- 1 Bunch Thyme
- 3 Sprigs Rosemary
- 1/2 teaspoon Maldon sea salt
Method
Add your butter and aromats to low heat and soften for 6-8 minutes to infuse with the garlic, rosemary & thyme flavour. Then pass through a strainer so you just have butter left, and season it with salt.
Peel and thinly slice your potatoes before layering in a small oven proof rectangular dish. Add a little butter with every layer and cook until soft at 170ºc for 35 minutes. Chill in the fridge and fry until golden when required.
