“What’s the ‘But….’?” you ask. The beef looks delicious in the picture. It tasted delicious, particularly with a beautiful, highly tasty, beef and wine reduction. The soft stem broccoli was lovely on the side and the celeriac mash was perfect too. So, what’s the problem?
It’s not a difficulty, as such. It was delicious. I would have to say that the meat had a lovely texture. It was pretty flavoursome too. I might even cook it again. But, my issue is that there is a tastier way to prepare the Jacob’s Ladder. But that is a way I would rather you avoided. I warned you about it before. The link is here. So, if you have a sous vide machine, give this a whirl. You will need a huge lump of beef short ribs in one piece also known as Jacobs Ladder.
Season the beef.
Slice a single bulb of garlic in an artistic way.
Vacuum seal the garlic and seasoned beef.
Pop this in the sous vide bath for 48 hours at 57ºC. When it comes out, It will look like something dragged out of the River Liffey after a particularly gruesome mob hit.
Once sliced, the meat looks excellent. Perfectly cooked through and very juicy.
Heat and strain the bag juices. Add a glass of wine, season and reduce until nicely ‘poury’ (a word of my own invention to mean “nice to pour over your dinner”).
Assemble the various bits on plates and serve. The celeriac mash (50% celeriac 50% potato = 100% tasty) goes very well with any beef dish. The broccoli adds a little colour. The jus adds a big flavour punch that ties the beef to the accompanying wine.
This was pretty spectacular. The beef was beefy. The jus made a great contribution, carrying a lot of the garlic flavour. The wine was lovely with it. But, I just can’t help thinking that I prefer the low and slow roasted version with lashings of garlic. I’ll just have to cook it again to see….