How to slow cook your boneless short ribs
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.