Beef Rib and Kohlrabi PureeCourse: DinnerCuisine: AmericanDifficulty: Difficult
4 Beef Ribs (or about 1.5kg)
4 Sprigs of Rosemary
Salt and Pepper
- For basting:
1/3 cup Mirin mixed with the meat juices
- For the Puree:
1 Cup of Mixed Berries
Salt and Pepper
- For the Rostis
2 Large Yellow Potatoes
2-3 Cloves of Garlic
2 Teaspoons Dried Marjoram
- Prepare the ribs by salting and peppering, then butcher tie a sprig of rosemary to each rib. If you’re using a sous vide method for the ribs: bag them, then put them in a water-bath at 160 degrees Fahrenheit for 20 hours. When the 20 hours are up, pour the meat juice into the Mirin.
- For the puree, peel and dice the kohlrabi. Cover with water and bring to a boil, then add the mixed berries. When the kohlrabi is super tender, blend with a stick blender and reduce until thick, and holds it’s shape. Most of the water should be gone by that stage. Salt and pepper to taste. The taste should be sweet and tart, to cut through the fattiness of the meat.
- For the rostis, mandolin the potatoes (about 1 mm thick), then slice in the other direction, creating matchsticks. Boil water, and cover the potatoes for 3 minutes. Drain and strain. Mince the garlic cloves, then add to the potatoes along with the marjoram, a large pinch of smoked salt and a good hit of pepper. Mix it up, form into rounds and fry on each side until the potato browns and sticks together. Put in tinfoil (line it with parchment paper – lesson learned the hard way).
- Fire up the BBQ to high heat. Finish the ribs by brushing them with all three basting ingredients and turning regularly. You’ll get a nice caramelization on the outside. Put the rostis next to the ribs, and let the smoke get through them too (close the lid occasionally to let the meat smoke circulate).
- Serve with a generous dollop of the puree and the crispy rosis. Sides of balsamic and mirin also work well.