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Recipes

Żebro wołowe w palonym maśle ze smażonymi kurkami i pieczonym selerem

Beef ribs in burned butter with sautéed chanterelles and baked celery

Ingredients:

  • 400 g beef ribs
  • 200 g fresh chanterelles
  • 40 g young celery root
  • 1 (min) leek
  • 30 g mini carrots
  • 120 g butter
  • 1 stem rosemary
  • 20 g demi-glace sauce

Preparation:

Clean the beef ribs and season with salt and pepper. Vacuum seal and cook at 56°C for 12 hours. Remove from bag and fry or grill until browned.

Burned butter foam: 100 g butter, 30 ml water, 1 g salt, 10 g proespuma hot

Clean the fresh chanterelles, then sauté with butter and a shallot, garlic and thyme.

Bake the celery with rosemary in a wood oven.

Boil the leek in an emulsion of butter and water – season with salt and pepper to taste.

Boil the mini carrots in an emulsion of butter and water – season with salt and pepper to taste.

Demi-glace sauce.