Recipe: Beef Ribs, Burnt Carrot, Pickled Swede, by Five Regions Restaurant
Five Regions Restaurant, at the Oval Hotel in Adelaide, brings the South Australian wine regions to the city, pairing wines with regional produce as per the season.
This season, the Restaurant is featuring Shaw + Smith wines to match with their elegant menu, showcasing local ingredients. As part of this collaboration, they have shared their dish for you to try at home, Beef ribs, burnt carrots, pickled swedes, as a match to our new release 2020 Shaw + Smith Shiraz.
This is not a dish to leave to the last minute, and you might find you need two bottles of Shiraz (one when doing the meal prep, and another to pour with the final dish). Give yourself the time to prepare, and it’ll be well worth the wait!
Or, book in to Five Regions Restaurant and try the full five-course, Shaw + Smith paired degustation experience for yourselves, until end of March 2022.
BEEF RIBS, BURNT CARROTS, PICKLED SWEDES
By Sol Borlongan, Sous Chef Five Regions
This recipe needs planning and timing to deliver it at the right time – start it Thursday for your Saturday night get together, or spend Sunday prepping, and enjoy it on a Tuesday! The low and slow sous vide cooking tenderises the meat, combines the flavours whilst keeping an amazing texture unique to sous vide.
2 kg beef ribs (remove the skin-like membrane on the back of the ribs)
1 tablespoon Dijon mustard
½ tablespoon salt flakes
1 tablespoon cracked black pepper
1 bay leaf
Sprig lemon thyme
Splash red wine
Combine the salt and pepper.
Brush the mustard on the ribs and massage in the rub, sprinkle the wine.
Bag ready for sous vide.
Seal and cook for 48hrs at 54.5C ensure the ribs stay submerged in water for the entire time.
When done, remove from bag, pat dry
Brown over charcoal grill until caramelised. Rest for 30 minutes before slicing
Remove bones, slice to 8 slices.
30g bacon, diced
500mL beef stock
2 shallots, finely diced
30 ml red wine (shiraz works best)
20g tomato ketchup
10g Dijon mustard
5 ml cider vinegar
A few drops tabasco
50 mil apple juice
20 ml maple syrup
Brown the bacon in a large pan over a high heat until well browned. add the stock and deglaze the pan reduce the liquid by two-thirds.
Meanwhile, in another pan sweat shallots in the butter until soft. Add madeira. bring to simmer and reduce the liquid by half.
Add the shallots mixture to the reduced stock and simmer to reduce the liquid for further quarter. skimming continuously.
Mix together all the remaining ingredients
Pass the mixture through the fine sieve before using to the baste meat.
1/4 tsp ground cumin, toasted
1/4 tsp ground coriander seeds, toasted
1/4 tsp ground fennel seeds, toasted
(mix cumin, coriander, fennel all together)
1 teaspoon butter
1 tbsp olive oil
1/3 cup cream
¼ lemon, juiced
Heat the oven to 200C. in a roasting pan combine the carrots with the oil, spice mixture, salt and pepper. Roast the carrots until tender and dark (almost burn).
In a food processor, puree the carrots with the butter, milk, lemon juice, salt to taste. if necessary, reheat the puree in a small saucepan over low heat, stirring.
350g swedes, slice, cure with 1/2 tsp sugar and 1/2 tsp salt for 30 min to 1 hr then wash
90g chardonnay vinegar
60g castor sugar
1/2 tsp pink pepper corn
2 dried chilies
In a sauce pan bring all ingredients to the boil, Add the cured swedes in a clean jar and pour in the warm pickling liquid.