Great British Menu chef Daniel Fletcher cooks up a storm with this short rib of beef recipe that has certainly got a kick, thanks to Screaming Chimp’s sauces.
Step One
– 1 beef short rib
– 75g salt
– 1 litre water
Completely cover the beef in salt water solution for one hour; when the time is up wash thoroughly and pat dry. This will help tenderise, season and ensure the beef will end up soft and juicy. Once dry, the meat needs to be seared on the outside, either in a very hot pan or ideally a BBQ. Brown the meat, creating a roasted flavour.
Step Two
– 1kg white onions
– 100g butter
– 200ml cider
– 100g light brown sugar
– 60ml sherry vinegar
– 1 or 2 large tbsp. Screaming Chimp Chimpotle sauce
Finely slice the onions so they are evenly sized and begin cooking slowly in the butter with a large pinch of salt. Cook the onions for around 15 minutes until they are golden brown and begin to caramelise.
Add the sugar and continue to caramelise for a further couple of minutes until it becomes a nice dark golden brown colour. Add the sherry vinegar and cider.
Bring back to the boil and cook for a further 5 minutes. Blend together until smooth, adding the amount of Chimpotle sauce to create the desired heat to suit your taste.
Generously coat the meat with the marinade and wrap in a few layers of tin foil so no juice can escape. Leave to marinate for at least 2 hours.
Slow cook in a low heat 110ºC oven for around 8 hours until the meat is soft and melting on the bone.
Step Three
– 35g sherry vinegar
– 5g salt
– ½ clove garlic
– 15g demerara sugar
– 90g grapeseed oil
– 90g olive oil
– 1 tsp Screaming Chimp Chimpotle
Add the above ingredients together to create a spiced dressing.
To present, dress the plate with the slow cooked beef alongside some roasted hen of the woods mushrooms and your choice of charred greens dressed in the spiced marinade.
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