Sous vide Jacob's ladder, Jerusalem artichoke chips, Roscoff onions
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In Russell Bateman's sous vide Jacob’s ladder recipe, the beef is wonderfully tender thanks to 48 hours slow cooking in the water bath. Jacob’s ladder, more commonly known as short ribs, are relatively inexpensive and have a rich, meaty flavour.
First published in 2015
Ingredients
Metric
Imperial
Sous vide Jacob's ladder
- 1 Jacob's ladder, 4-bone
- 500ml of beef stock
Brine
- 2l water
- 200g of rock salt
- 20g of pink salt
- 1 tbsp of black peppercorns
- 10 sprigs of fresh thyme
Jerusalem artichoke beignets
- 1kg Jerusalem artichoke
- 100g of polenta
- 100g of Panko breadcrumbs
- 2 eggs, beaten
- 100g of flour
- sea salt
- oil, for frying
Roscoff onions
- 500g of Roscoff onion
- 150g of salted butter
- 25g of thyme leaves, washed
Onion rings
- 1 large onion, sliced into 16 rings
- milk
- 50 plain flour
- 1 pinch of salt
Artichoke crisps
- 4 Jerusalem artichokes
- 50g of plain flour
- sea salt
SAVE RECIPE
Equipment
- Deep-fryer
- Water bath
- Chamber sealer
- Large vacuum bags
- Blender
Method
1
Begin by making the brine. Add all of the brining ingredients to a large saucepan and bring to the boil. Remove from the heat and leave to infuse and cool
- 10 sprigs of fresh thyme
- 2l water
- 200g of rock salt
- 20g of pink salt
- 1 tbsp of black peppercorns
2
Place the Jacob's ladder in a large bowl and pour over the brine, making sure the meat is completely covered. Leave to marinate for 6 hours in the refrigerator
- 1 Jacob's ladder, 4-bone
3
Preheat a water bath to 75°C
4
Remove the Jacob's ladder from the brining solution and pat dry with kitchen paper. Heat a frying pan over a high heat and sear the beef until caramelised all over
5
Place the beef in a large vacuum bag with the beef stock. Seal in a chamber sealer and cook in the water bath for 48 hours
- 500ml of beef stock
6
Once cooked, remove the beef from the vacuum bag, reserving the cooking liquor, and press lightly between two trays. Wrap the pressed meat in cling film and leave to set in the refrigerator for at least 3 hours
7
For the artichoke beignets, peel the artichokes and place in a saucepan of cold, salted water. Bring to the boil and simmer until tender and cooked through. Drain and leave to dry on kitchen paper
8
Preheat a deep-fryer to 190°C
- oil, for frying
10
Dust the artichokes in flour, then dip in the beaten egg and finally cover in the polenta and breadcrumbs
11
Deep-fry for 1–2 minutes, or until golden. Drain on kitchen paper, season with sea salt and keep warm until ready to serve
12
To make the artichoke crisps, dry the slices of artichokes with a clean tea towel and dust with flour. Deep-fry for 1–2 minutes, or until crisp and golden. Drain on kitchen paper and season with sea salt
- sea salt
- 4 Jerusalem artichokes
- 50g of plain flour
13
Preheat a deep-fryer to 140°C
14
To make the crispy onion rings, place the plain flour into a shallow dish and season with a pinch of salt. Pour the milk into another shallow dish and dip the onion rings into the milk. Drain slightly then coat with the flour. Deep-fry until golden brown, then leave to drain on kitchen paper
- 1 large onion, sliced into 16 rings
- milk
- 50 plain flour
- 1 pinch of salt
15
Preheat the oven to 180°C/gas mark 4
16
For the Roscoff onions, remove any loose skin from the onions and wrap them individually in tin foil. Place on a baking tray and bake for 12 minutes
- 500g of Roscoff onion
17
Meanwhile, melt the butter in a small saucepan and stir in the thyme leaves
- 150g of salted butter
- 25g of thyme leaves, washed
18
Unwrap and peel the onions, then cut them in half through the stalk. Carefully peel each layer apart and remove the silver skin in between each layer. Brush each petal with the thyme butter and form them back together. Place in the refrigerator to set
19
Line a cold frying pan with greaseproof paper. Place the set onions cut-side down in the pan and place on a medium-high heat. Once the onions begin to caramelise, place them in the oven to cook for a final 5 minutes. Keep warm until ready to serve
20
Cut the beef into four portions and warm through in the reserved cooking liquor
21
To serve, place the short ribs on serving plates and spoon over some cooking liquor. Top with the onion rings and artichoke chips and add a few Roscoff onions and artichoke beignets on the side
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