Ingredients

Beef short ribs

  • 730 gr beef short ribs
  • olive oil

Potato mousseline with tong ho

  • 1 kg floury potatoes
  • 200 ml milk
  • 250 g butter
  • 200 g tong ho

Red onion compote

  • 1 kg red onions
  • 125 g butter
  • 1 dl water
  • 2 star anise pods
  • 1 tsp salt

Golden ball turnips

  • 2 golden ball turnips

Garnish

  • shiitake mushrooms
  • pink oyster mushrooms

Introduction

This delicious dish is made from fresh products that are all included in Sous Fresh’s extensive range.

This recipe is intended to inspire, and you can use it and adapt it freely. We would love to hear from you how to make it even tastier.

Good luck preparing it!

Preparation

Beef short ribs

Rinse off the ribs, pat dry and prepare sous vide with a little olive oil. Submerse the bag for about 15 minutes in a warm water basin at 52 degrees C. Grill the meat on the barbecue.

Potato mousseline with tong ho

Place the unpeeled potatoes in cold salted water, bring to a boil, and  cook until done, for about 25-30 minutes. Peel the potatoes and then use a spoon to force them through a sieve. Heat the milk and add this, along with the butter, to the potato mousseline. To finish, add the chopped tong ho.

Red onion compote

Peel the onions, cut in half, and slice into half-rings about 5 mm thick. Melt half of the butter in a large frying pan and heat to bubbling. Add the onion slices and the whole star anise pods. Set the heat to medium for about 30 minutes and allow the onions to caramelise. Be sure to allow enough time for this, otherwise the onions will taste bitter. Spoon the onions into a small roasting pan and combine with the remaining butter, the salt and the water. Cover with aluminum foil and allow to caramelise for 2 hours in an oven set at 125°C.

Grilled golden ball turnips

Bring a pan of salted water to a boil. Meanwhile, cut the turnips into small cubes. Blanch the turnip cubes briefly until they are al dente, and cool immediately. Grill the turnip cubes on the barbecue. Make sure the barbecue is good and hot so that the finished turnips will display pronounced grill stripes.

Garnish

Briefly sauté the shiitake and pink oyster mushrooms for use as a garnish.