Clean the short ribs and trimmed all the fat, seasoned the short ribs with paprika, salt and pepper
1
Take the bowl, mix these ingredients for marination (veal stock, BBQ sauce, honey, garlic and rosemary sprigs)
2
Take the vaccum bag put the seasoned short rib and pour the marination in the vaccum bag, seal it tightly
3
Put on the sousvide for 65°c with water, when it's reached the degree kept the sealed marinated short rib bag in the water atleast 8 hrs keep for cooking
4
Boiled the LA ratte potato, carrot, leeks and broccollini, cut the boiled potato into half and keep aside
5
After 8 hrs take the cooked short ribs from the sousvide, tear the bag, pour the left over stock in the pan and start reducing with 10 gm butter . After reduce the stock, glazed the meat with the sauce
6
Heat up the pan, pan fry the potato, vegetables and seasoned well, Finish with corriender springs and spring onion
7
On the plate, keep veg as a base top with glazed short ribs and drizzled the sauce onside and serve hot.
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Cook the food with passion, automatically taste will come.....