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Shortrib, avocado smoked eel

Shortribs with sous-vide cooked red and yellow beets and salad with eel and avocado purée.

Black Angus cattle are prized for the intense flavor of the meat and the tender texture. Here we use the shortrib.

Ingredients

Shortrib
1units.itemsAvocado
Sushi vinegar
Salt and pepper
Lime juice
Crème fraîche
3units.itemsmini navet
Lime zest
1units.itemssous-vide cooked red beet
micro salad
50gSmoked eel
1units.itemssous-vide cooked yellow beet

Preparation

  1. Vacuum the shortrib and cook for 17 hours at 67°C.
  2. Season the shortrib with salt and pepper.
  3. Then fry it in a pan or on the barbecue and keep the shortrib warm in a holding oven.
  4. Clean the avocado and cut it into pieces.
  5. In a food processor, blend the avocado, sushi su, lime juice, lime zest, and crème fraîche.
  6. Season the puree with salt and pepper.
  7. Bring the sushi su to a boil.
  8. Cut the mini navet into wedges, place them in a preserving jar, and pour the hot sushi su over them.
  9. Chill.
  10. Slice the sous-vide cooked beets thinly on the mandoline.
  11. Cut the smoked eel into julienne strips.
  12. Cut the meat off the bone, slice it, and place it back on the bone.
  13. Place the shortrib on the plate.
  14. Dip the beet slices in the sushi su and tuck them between the shortrib.
  15. Toss the salad with a fresh dressing and tuck the smoked eel in between.
  16. Pipe the avocado puree between the salad and place the sweet and sour mini navet on top.