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54-hour Short Rib Recipe

Name: Canoes 54-Hour Short Rib Recipe
Cook time: 54 h
Total time: 54 h
Yield: 4 servings
Ingredients: 2 pounds Beef cheeks; 2 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 cup Onion, diced; 1 cup Carrot, diced; 1 cup Celery, diced; 4 cloves Garlic, minced; 4 cups Beef stock; 1 cup Stout beer; 4 sprigs Thyme, fresh; 2 leaves Bay leaves; 2 cups Mashed potatoes; 1 cup Beef cheek meat, shredded; 2 large Eggs; 1 cup Breadcrumbs; 1 cup Flour; 1 tsp Salt; 1 tsp Black pepper; 4 large Egg yolks; 1 cup Beef fat (rendered); 2 tbs Lemon juice; 1 tsp Salt; 1 pound Baby potatoes; 1 cup Café de Paris butter; 1 tsp Salt; 2 tbs Fresh parsley, chopped

Inspired by Canoe

Time54h

Serves4

Beef cheek + stout croquette, beef fat Hollandaise, Café de Paris butter potatoes, onions.

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Ingredients

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Beef Cheek Preparation

2 pounds Beef cheeks

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 cup Onion, diced

1 cup Carrot, diced

1 cup Celery, diced

4 cloves Garlic, minced

4 cups Beef stock

1 cup Stout beer

4 sprigs Thyme, fresh

2 leaves Bay leaves

Croquettes

2 cups Mashed potatoes

1 cup Beef cheek meat, shredded

2 large Eggs

1 cup Breadcrumbs

1 cup Flour

1 tsp Celtic sea salt

1 tsp black pepper

Beef Fat Hollandaise

4 large Egg yolks

1 cup Beef fat (rendered)

2 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

Café de Paris Butter Potatoes

1 pound Baby potatoes

1 cup Café de Paris butter

1 tsp Celtic sea salt

2 tbs Fresh parsley, chopped

Method

Beef Cheek Preparation

Sear and Braise Beef Cheeks

Season beef cheeks with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear beef cheeks until browned on all sides. Remove and set aside. In the same pot, add onion, carrot, celery, and garlic. Sauté until softened. Return beef cheeks to the pot, add beef stock, stout beer, thyme, and bay leaves. Bring to a simmer, cover, and cook in a preheated oven at 200°F (93°C) for 54 hours.

Croquettes Preparation

Prepare Croquettes

Once the beef cheeks are tender, remove them from the pot and shred the meat. Mix the shredded beef with mashed potatoes, salt, and pepper. Form into small patties, then dip in flour, beaten eggs, and breadcrumbs. Fry in hot oil until golden brown.

Hollandaise Preparation

Make Beef Fat Hollandaise

In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until thickened. Gradually whisk in the rendered beef fat until smooth. Season with salt.

Café de Paris Butter Potatoes Preparation

Prepare Café de Paris Butter Potatoes

Boil baby potatoes until tender. Drain and toss with Café de Paris butter, salt, and fresh parsley.