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.
- Total:
Ingredients
- 100g of coriander seeds
- 10star anise
- 3cloves
- 10bay leaves
- 50g of black peppercorns
- 2g of juniper berries
- 45g of orange peel
- 25g of lemon peel
- 5g of rosemary
- 30g of thyme
- 1head of garlic, cloves separated
- 100g of fresh ginger, roughly chopped
- 8l water
- 1 ½kg salt
- 1rack of beef short ribs, about 6 ribs
- oil, for deep-frying
- gluten-free self-raising flour
- aged malt vinegar, for serving
Instructions
Step 1
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 chillStep 2
Once the brine is cool, add the ribs and brine them in the fridge for 2.5 hoursStep 3
Once brined, cut the rack of ribs into single ribs and pat dry with paper towelsStep 4
Fill a large, deep pan with a few centimetres of oil, and heat up to 180°CStep 5
Toss the ribs in gluten free self raising flour and deep-fry for 5 minutes at 180°C. Serve drizzled with aged malt vinegar