Braised Jacob’s Ladder, kohlrabi, mustard cream and crisp shallots

18th July 2016 - Recipes

Quick recipe finder Braised Jacob’s Ladder, kohlrabi, mustard cream and crisp shallots

Preparation time

less than 30 mins

Cooking time

over 2 hours

Serves

Serves 4

Recommended by

2 people

Short ribs of beef are cooked low and slow in a sweet barbecue sauce for melt-in-your-mouth tender meat.

By Matt Gillan From Saturday Kitchen

Ingredients

For the braising liquor and Jacob’s Ladder

1 litre/1¾ pints cola
150g/5fl oz dark soy sauce
70g/2½oz barbecue sauce
150g/5½oz tomato ketchup
50ml/2fl oz Worcestershire sauce
1 pink grapefruit, juice only
2 Jacob’s Ladder short ribs, cut into individual ribs

For the crisp shallots

250g/9oz unsalted butter, diced
1 large banana shallot, peel and finely slice
pinch onion salt

For the mustard cream

250g/9oz double cream
25g/1oz wholegrain mustard
salt, to taste

For the kohlrabi

100g/3½oz raspberry vinegar
200g/7oz light olive oil
1 small kohlrabi, peeled and thinly sliced
salt

To serve

1 bunch rocket leaves
50g/1¾oz parmesan cheese, grated

Method

Preheat the oven to 100C/200F/Gas ¼.
For the braising liquor and Jacob’s Ladder, mix all the ingredients except the ribs together in an ovenproof dish which will snugly fit the ribs. Add the ribs and coat in the braising liquor.
Cover the dish with aluminium foil and cook for 6-7 hours, or until the meat can be removed from the bone easily.
Remove from the oven and allow to cool slightly.
Remove the meat from the bone and place in a frying pan. Add enough of the braising liquor to come a quarter of the way up the ribs. Place on a medium heat and cook until the volume of liquid has reduced to a thick sauce. Ensure the meat is coated well with the sauce. Keep warm
For the crisp shallots, melt the butter in a heavy-bottomed pan over a high heat. Add the shallots and stir constantly.
When the shallot starts to colour, remove it from the pan and strain through a sieve. Season with onion salt and drain on kitchen roll.
For the mustard cream, whisk the cream until soft peaks form when the whisk is removed. Add the mustard and a pinch of salt. Mix well, being careful not to over whip the cream, then transfer to the fridge.
For the kohlrabi, mix the vinegar and oil together until emulsified.
Put the kohlrabi in a bowl and coat generously with the vinaigrette.Set aside for 10 minutes to soften.
To serve, divide the meat between four serving plates. Scatter the crisp shallots over the meat and place a spoonful of mustard cream and the kohlrabi alongside. Garnish with a few rocket leaves and finely grated parmesan.

Saturday Kitchen

BBC One

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