Sous vide Jacob's ladder, Jerusalem artichoke chips, Roscoff onions

  • medium
  • 4
  • 1 hour 30 minutes
Not yet rated

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




Sous vide Jacob's ladder


Jerusalem artichoke beignets

Roscoff onions

Onion rings

Artichoke crisps


  • Deep-fryer
  • Water bath
  • Chamber sealer
  • Large vacuum bags
  • Blender


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
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
Preheat a water bath to 75°C
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
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
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
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
Preheat a deep-fryer to 190°C
  • oil, for frying
Add the polenta and breadcrumbs to a blender and blitz to a smooth crumb. Set up an assembly line to coat the beignets by placing the flour, beaten eggs and polenta/ breadcrumb mixture in 3 separate bowls
  • 100g of flour
  • 100g of polenta
  • 100g of Panko breadcrumbs
  • 2 eggs, beaten
Dust the artichokes in flour, then dip in the beaten egg and finally cover in the polenta and breadcrumbs
Deep-fry for 1–2 minutes, or until golden. Drain on kitchen paper, season with sea salt and keep warm until ready to serve
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
Preheat a deep-fryer to 140°C
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
Preheat the oven to 180°C/gas mark 4
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
Meanwhile, melt the butter in a small saucepan and stir in the thyme leaves
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
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
Cut the beef into four portions and warm through in the reserved cooking liquor
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

Russell Bateman has worked with an array of the world’s greatest chefs, training under Marcus Wareing, Marc Veyrat and Daniel Clifford, to name but a few. Now at the helm of Gordon Ramsay's Pétrus, he executes beautiful, bold plates using the freshest of ingredients to a Michelin-starred standard.

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