Ingredients
FOR THE JACK BBQ SAUCE
200g RED ONION BRINOISE
20g GARLICK
250ml JACK DANIELS
10ml BLACK PEPPER
200g KETCHUP
10g LUQUID SMOKE
50ml WOSTERSHIRE SAUCE
150g BROWN SUGAR
50ml WHITE VINEGAR
30ml OLIVE OIL
FOR THE SPRING PEA DUST
20g YIELD
20g LYOFILED GREEN PEAS SOSA
FOR THE PICKLED MUSHROOMS
200g YIELD
100g WHITE MUSHROOMS
100g BROWN BUTTON MUSHROOMS
50ml WATER
200ml RICE VINEGAR
1g CARDAMON
1g JUNIPER PEPPER
3g BLACK PEPPER CORNS
2g THYME
2g ROSEMARY
20g GARLIC
FOR THE SAUCE
400g YIELD
80g SHALLOTS
400ml RED WINE
600ml BEEF BOUILLON
50ml DEMI GLACE
3g BLACK PEPPER CORNS
50g HORSERADDISH
10g GINGER
20g LEEK
4g THYME
20g BUTTER
4g SALT
10g GARLIC
FOR THE BEER RIBS
1 portion YIELD
650g BEEF RIB
PLATING
1 portion BEEF RIBS
30g SAUCE
20g JACK BBQ SAUCE
15g GREEN ASPARAGUS
5g WHITE ASPARAGUS
25g PICKLED MUSHROOMS
2g LYOFILED PEAS
5g RADISH
10g PERUVIAN POTATOES
5g BROCOLI
15g ROMESCO
Instructions
IN A POT ADD THE ONION AND GARLIC AND SAUTE IN LOW FIRE UNTILL ONION GOLDEN.ADD THE VINEGAR AND THE JACK AND REDUCE JUST A BIT. ADD ALL THE OTHER INGREDIENTS AND COOK FOR 20 MINUTES. BLEND IN THERMOMIX AND PASS.
MIX IN THERMOMIX UNTIL DUST.
CUT THE MUSHROOMS IN. BRING TO BOIL THE VINEGAR WITH THE SPICES AND GARLIC. ADD THE HERBS AND THE GARLIC AND LEAVE TO COOL DOWN. PRESERVE IN THE BRINE.
SAUTE THE SHALLOTS, HORSERADISH AND GINGER WITH SOME BUTTER. POUR IN THE WINE AND REDUCE. ADD THE BOUILLONS AND THE REST OF THE INGREDIENTS AND COOK FOR 1 HOUR IN VERY LOW FIRE. STRAIN THE SAUCE AND CHILL.
CLEAN THE BONE FROM THE MEAT. SMOKE IT FOR 30 MINUTES.REMOVE FROM OVEN. SET OVEN 220*C. WHEN TEMPERATURE REACHES PUT THE MEAT IN AND COOK FOR 5 MINUTES UNTIL BROWN. REMOVE AND CHILL IN BLAST CHILLER.WHEN COOL WRAP IT WITH CLEAN FILM AND PUT IT IN SOUS VIDE BAG. COOK AT 129.9F FOR 72h REMOVE AND CHILL.