Monday, June 23, 2014

Short Rib Eggs Benedict

Short Rib Eggs Benedict
Recipe by William Colsher

When I'm not cooking stuff from elBulli 2005-2011 I've been on a sort of Eggs Benedict trip lately. This week I decided to go with super tender sous vide short rib for the meat and replaced the English muffin with potato pancakes.
Yield: 2 servings
Calories per serving: Don't ask
Fat per serving: Plenty

  • 7 Large Eggs
  • 3 Meaty Short Rib Chunks
  • 2 Medium Russet Potatoes
  • 1/2 Large Onion
  • 1/4 lb Butter
  • 1 Lemon
  • Salt
  • Pepper
  • Olive oil
  • Cayenne
Cooking Directions
    Short Ribs:

  1. Seal the short ribs in a vacuum cooking bag and cook in a water bath at 185 F for 12 hours.
  2. Remove them from the bath, chill in an ice bath and then refrigerate until you're ready to serve.

  3. Potato Pancakes:

  4. Preheat your oven at the lowest temperature available - about 170F
  5. Peel the Potatoes and onion.
  6. Grate both onto a clean kitchen towel, then squeeze out as much water as possible.
  7. In a bowl large enough to hold the potatoes and onion beat one egg, then add the potatoes and onions, season to taste and mix well.
  8. Warm a large skillet over medium high heat and film with olive oil.
  9. Form the potato mixture into four pancakes and fry the slowly until golden on one side, then flip and repeat.
  10. Place the pancakes, covered, in a warm oven.

  11. Finish the Short Ribs:

  12. Remove the short ribs from the cooking bag and clean them of excess fat, and connective tissue. Remove the bones if necessary.
  13. Heat a small non-stick skillet on high and film with olive oil.
  14. Brown the short ribs well on all sides, then place them covered in the oven to heat through.

  15. Make the Hollandaise:

  16. Melt 1/4 pound of butter.
  17. Place two eggs yolks, the juice of the lemon and a pinch of cayenne pepper in a small pan set over simmering water.
  18. Slowly add the hot melted butter, whisking constantly.
  19. Continue whisking until the Hollandaise thickens.
  20. Set the Hollandaise aside covered.

  21. Make the Poached Eggs:

  22. In a pan of simmering water poach the remaining 4 eggs.
  23. Set them aside on a clean kitchen towel to drain.

  24. Assemble the Benedicts:

  25. Remove the short ribs from the oven and gently shred the meat. You want it sort of chunky. Season to taste with salt and pepper.
  26. Place 2 potato pancakes on each serving plate.
  27. Top the pancakes with the short rib meat.
  28. Top the short rib meat the poached eggs,
  29. Pour a couple tablespoons of Hollandaise over each Benedict.
  30. Serve immediately.

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