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Mexican shortrib, tamarind and pineapple sauce, served with tomato rice

Beef short ribs, brined for 24 hours in a wet brine, then cooked sous-vide for approximately 15 hours. The approximate cost price per person is €3.50.

Ingredients

105gColorozo salt
Spices
1units.itemsShortrib
3lWater

100gPineapple
100gChipotle cream
50gButter

35gtamarind paste
150gVeal glace
100gWater
150gunagi

0.25units.itemsPineapple
1units.itemsLime (zest and juice)

200gBasmati rice
1units.itemsShallot, finely chopped
2Cumin powder
1Chili powder
300mlWater
10gLiquid stock
150gTomato paste
1.5units.itemsChopped garlic
1units.itemsLime (zest and juice)

Preparation

  1. Clean the shortrib.
  2. Make a brine with the colorozo and water (optional spices).
  3. Brine the shortrib for about 24 hours.
  4. Rinse the shortrib and place in a vacuum bag with spices to taste and cook sous-vide for about 15 hours at about 69-72ÀöC.
  5. Finish the short rib on the barbecue to the desired color.

  1. Mix the pineapple puree with the chipotle and finish with the butter.
  2. Use a few drops on the dish.

  1. Mix all ingredients and serve about 50 grams of jus with the dish.

  1. Roast the pineapple at 180°C for about 2 hours in aluminum foil.
  2. Let cool and store in the refrigerator for at least 24 hours.
  3. Portion the pineapple and season with lime juice and zest.

  1. Sauté the shallot and garlic in the pan and add cumin powder and chili.
  2. Add the basmati rice and fry for about 1 minute, then deglaze with tomato paste.
  3. Slowly add the stock and cook as you would risotto (about 15 minutes).
  4. Season with freshly ground pepper and the juice and zest of 1 lime.

  1. Put the rice in a pan, add the shortrib, cover with the tamarind jus, and top with pineapple-chipotle sauce.
  2. Place the pieces of roasted pineapple between the meat.