Beef spare ribs, aged malt vinegar
Pip Lacey here presents a very simple but unusual way to cook brined beef short ribs: deep-fry them. The brined beef is floured before it’s added to the oil so that it has a slightly crunchy exterior, and then served with a drizzle of aged malt vinegar.
Ingredients
Metric
Imperial
Beef brine
- 100g of coriander seeds
- 10 star anise
- 3 cloves
- 10 bay leaves
- 50g of black peppercorns
- 2g of juniper berries
- 45g of orange peel
- 25g of lemon peel
- 5g of rosemary
- 30g of thyme
- 1 head of garlic, cloves separated
- 100g of fresh ginger, roughly chopped
- 8l water
- 1.5kg salt
For frying
- 1 rack of beef short ribs, about 6 ribs
- oil, for deep-frying
- gluten-free self-raising flour
- aged malt vinegar, for serving
Method
Toast the coriander seeds, star anise and cloves in a pan. Add the toasted spices and all the other aromatics to a large pan. Add the salt and water, and then bring to the boil to dissolve salt. Take off the heat and chill
- 100g of coriander seeds
- 10 star anise
- 3 cloves
- 10 bay leaves
- 50g of black peppercorns
- 2g of juniper berries
- 45g of orange peel
- 25g of lemon peel
- 5g of rosemary
- 30g of thyme
- 1 head of garlic, cloves separated
- 100g of fresh ginger, roughly chopped
- 8l water
- 1.5kg salt
Once the brine is cool, add the ribs and brine them in the fridge for 2.5 hours
Once brined, cut the rack of ribs into single ribs and pat dry with paper towels
Fill a large, deep pan with a few centimetres of oil, and heat up to 180°C
- oil, for deep frying
Toss the ribs in gluten free self raising flour and deep-fry for 5 minutes at 180°C. Serve drizzled with aged malt vinegar
- gluten-free self-raising flour
- aged malt vinegar, for serving
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