Warm up this winter with this slow cooked rib of Angus beef recipe from Chef Igor Cikarev at the gibson hotel.
The dish is accompanied by fondant potato, burnt onion puree, butternut squash, pearl onion jus and parmesan espuma and is the perfect December dinner option.
– 1 Jacob’s ladder
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 bay leaf
– 1 white onion, cut into four
– 1l vegetable stock
– 5 round potato fondants
– 100g of Irish butter
– Sprig of thyme
Burnt onion purée
– 2 white onions
– 10ml of honey
– 5ml of balsamic vinegar
– Butternut squash purée
– 250g of butternut squash, peeled and chopped
– 50g of butter
Pearl onion jus
– 200ml of red wine
– 100ml of beef stock
– 50g frozen pearl onions
– Parmesan foam
– 200g cream
– 200g grated parmesan cheese
1. Place the Jacob’s ladder, carrots, celery stalks, onion and bay leaf in a deep tray and cover with vegetable stock, season with salt and cracked black pepper.
2. Cover the beef with a foil and braise in the oven 160*C for approximately 3,5 hours. Once cooked, apply some heavy weight on the top of the beef. Cool it down.
3. When the beef is cold carefully cut into individual ribs removing the excess fat and the bone. Set aside and keep for later use.
1. Place a saucepan over a medium heat and add the butter. When the butter is foaming, add the potatoes and season with salt.
2. Baste the potatoes with the foaming butter, turning them over until golden brown on both sides.
3. Put the fondants in the deep tray and cover with a aluminium foil. Cook it at 180*C in the oven until soft but not baking apart.
Burnt onion puree
1. Season unpeeled white onions, add a little olive oil. Toss to combine. Place it in the oven 180*C for 1 hour.
2. When it is ready remove the onion skin and place the remaining onion flesh into a blender.
3. Add a honey, balsamic vinegar and a bit of salt, and blend on high until smooth then transfer to the plastic squeeze bottle.
Butternut squash puree
1. Place the chopped butternut squash in a saucepan and cover with water. Bring to the boil, reduce to a simmer and cook for around 15-20 minutes until soft.
2. Drain the excess liquor and place the warm butternut squash into a food processor. Purée it until smooth, adding the diced butter. Season to taste.
Pearl onion jus
1. Combine the pearl onions, red wine and beef stock in a pan and reduce by about two thirds until it has a thin gravy-like consistency.
1. Heat the cream, add the Parmesan, then season to taste with salt and pepper. Pass through the iSi funnel & sieve into the 0.5 L iSi whipper, screw on 1 iSi cream charger and shake vigorously. Keep it warm on the bain-marie.
1. Warm the beef through in the oven for 15 minutes until hot and place in the centre of the plate.
2. Broil the beef using a gas burner. Place the fondant in the middle of the plate then spoon a bit of butternut puree. Add the beef and finish by drizzling pearl onion jus over the beef.
3. Add a few drops of the burnt onion puree. Carefully add parmesan espuma on the top of the beef. Garnish over the micro herbs and serve immediately.
Igor Cikarev is the executive head chef at the gibson hotel.
A Russian native from Riga, Igor got his start in the Latvian capital and has continued to grow his experience over the years.
Chef Igor also cooks for many of Ireland’s romance seekers on RTÉ’s popular TV show, First Dates, which is filmed at the gibson hotel in Dublin.
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