Boneless short ribs

For cooking at low temperatures or stewing. This piece comes from the skirt, from between the fifth and eighth rib. It is a piece between 1 and 2kg, and comes ready boned. It is full of beautiful marbled fat, and is excellent if fried after it has been cooked at a low temperature (this step of cooking at a low temperature is essential). It is also extraordinarily good for stewing and making soups and broths.

Boneless short rib with red cabbage sauerkraut and pickled aubergine

Ingredients (Serves 4): 1.5 kg boneless short ribPickled aubergine: 500 g chopped onion 20 g chopped garlic 200 g sunflower oil 60 g olive oil 20 g salt 40 g sugar 1litre water 90 g vinegar 2 chilli peppers 1 bay leaf 2 kg roasted peeled aubergines Sauerkraut: 500 g red cabbage 40 g vinegar 30 g sugar 50 g olive oil

Preparation: Cook the meat in a vacuum bag at 70ºC for 48 hours in a sous-vide water bath. When ready, weigh 230 g of the meat (depending on the levels of fat in the piece), and place the pieces on the grill over a medium heat, covered with a metal hood, to prevent them from drying out. Heat them up evenly, moving them to cook evenly. For the pickled aubergine: Mix the oils in a saucepan and add the onion, garlic, chilli and bay leaf, and cook over a low heat until caramelised. In another pan, cook the vinegar for 10 minutes with the water, sugar and salt. Combine with the onion and pour over the aubergines in a bowl. Store in the fridge (keeps for a month). For the sauerkraut: Vacuum-pack the julienne-cut red cabbage along with the salt, vinegar, sugar and olive oil and set aside in the fridge. To serve: Place the meat on one side of the plate and 180 g of aubergines with 15 g of sauerkraut on top on the other side.