Beef Short Rib
- Preheat oven to 180C.
- For the Beef Short Rib, preheat pressure cooker on browning setting. Add stock and 500ml water and bring to the boil. Dice leek, carrot and 1 onion and add to the hot liquid. Add the ribs, garlic and 1 teaspoon salt. Seal and cook on high pressure for 1 hour 20 minutes – 1 hour 30 minutes, or until meat is falling off the bones.
- Uncover and allow ribs to cool in the pressure cooker. Remove bones then transfer the meat to the freezer to chill and firm the meat. Slice into 9cm x 3cm pieces. Reserve stock.
- Heat oil in deep fryer to 180C.
- Slice remaining onion thinly using a mandolin. Toss the onion rings in 40g flour and shake to remove excess. Fry in hot oil until golden and crisp and bubbling has subsided, about 8-10 minutes. Remove from fryer and drain on paper towel. Season with salt flakes and allow to cool.
- Transfer to a food processor and process to a crumb. Set aside.
- Place remaining flour and egg into separate bowls. Place the crumbled fried onion and breadcrumbs into a third bowl and mix to combine.
- Coat beef pieces in flour, dip into egg then into breadcrumbs, pressing firmly to ensure an even coating.
- When ready to serve, fry the ribs until deep golden brown, taking care not to burn the onion, for about 3-5 minutes. Remove from the oil and drain on paper towel. Season with salt.
- For the Pepper Sauce, place shallots, ginger, garlic and chilli into a food processor and process until finely chopped. Place into a small saucepan with olive oil and sauté until softened but not browned.
- Meanwhile, place all peppercorns into a small food processor or spice grinder and pulse until lightly crushed. Add 2/3 to the frypan (set remainder aside) and toast without burning, until fragrant, about 2-3 minutes.
- Add vinegar, Madeira, Worcestershire and soy sauce to the pan and stir to deglaze. Simmer until liquid has until almost evaporated. Add the veal jus and reserved stock and simmer for 20-30 minutes. Strain the sauce through a fine sieve into a clean saucepan and simmer until reduced by 2/3 to a thick, syrup like consistency.
- Add the remaining peppercorns, butter and cream. Whisk to emulsify and season with vinegar, soy and sugar, to taste.
- For the Sour Onion, place ingredients except onion into a 20cm square baking dish and mix to combine. Add onion slices in a single layer and submerge, ensuring onion remains in complete slices.
- Cover with foil and bake until onions have softened and the vinegar has reduced down, about 30 minutes. Remove from the oven and set aside.
- For the Celeriac Cream, place celeriac and milk into a saucepan and simmer until the celeriac is soft and falling apart. Pass through a sieve, reserving the milk and transfer celeriac to a food processor. Add butter and process, along with a little milk to form a thick smooth puree. Pass through a fine sieve, season to taste and set aside, keeping warm.
- To serve, place a Sour Onion slice onto each plate and top with pea tendrils. Add a quenelle of Celeriac Cream next to the onion. Place a piece of Beef Short Rib on the other side of the onion and pour a generous amount of Pepper Sauce onto the plates.