This recipe comes to us from the kitchen of Sam Bate, Sous vide expert and and regular participant at the Neff Market Kitchen Cooking School.
- 1 kg beef ribs
Smoked onion soubise
- 3-4 onions finely diced
- 250 ml white wine
- 100 ml reduce beef or chicken stock
- 150 ml cream
- 2 tsp smoked onion powder
- salt and pepper
- 1 kg chat potatoes, or other potato variety which is good for mashing
- 2/3 cup milk, or more if needed to obtain the correct consistency
- salt and pepper, to taste
- 60 g butter
Season beef ribs, place into a sous vide bag. Seal and cook in a water bath for 24-30 hours at 58°C. Plunge into ice water.
Remove bones, grill and serve as a steak. They should appear medium rare-medium well done when cut.
Boil chat potatoes until cooked through. Cut both top and bottom and remove insides. Make potato puree with milk, seasoning and heaps of butter. Fill the potato with mash and replace the top with off cuts. Roast or glaze to reheat.
Sweat down the onions in a little butter or oil, without colour if you can. This should take about half an hour. Once the onions have broken down, add the white wine and reduce by half then add the stock. Blend the oniony liquid with a jug blender or Thermomix. Return the mixture to the pan and add the cream and smoked onion powder. Adjust seasoning to taste.
Note: This recipe was demonstrated in Sam’s class “Sous vide for the home cook”, February 2018.
This recipe is reproduced with permission from Sam Bate.