Sous Vide Short Rib with Asian Marinade, Sweet sour glaze, Parsnip Puree, Kale Powder

Ingredients Serves

Asian marinade
  • 220g light soy
  • 3 pc bird chili
  • 40g coriander
  • 20g Thai basil
  • Mint
  • 3Tbs coriander seed
Parsnip cream puree
  • 2pc sliced garlic
  • 100g butter
  • 250g parsnip sliced
  • 500g chicken stock
  • 50g cream
  • 2pc chopped shallots
  • 1pc chopped celery
Acid sweet sauce
  • 60g sherry vinegar
  • 40g brown sugar
Sweet Sour Glaze
  • 60g Sherry Vinegar
  • 40g sugar
  • 20g pimento powder
Kale powder
  • Dry the kale leaf

  • Asian marinade

    Fry the coriander seeds without oil until its smell gets out, add light soy and heat to boil
    Leave fire, add remaining ingredients
    Cool down the liquid; keep it in room temperature
    Filter the sauce and season the short rib with sauce into the sous-vide sac
    Pour water into the sous vide device, boil the meat sac for about 30 minutes

  • Parsnip cream puree

    Chop the garlic and shallot into pieces, cut onion and celeries into small cubes, shred scallion
    Sauté the garlic and shallot with butter
    Add parsnip and celery, cream, chicken stock, cooked until the mixture turns tender
    Blend the mixture, add the remaining butter
    Filter the soup and season with salt

  • Sweet Sour Glaze

    Cook the shelly vinegar over a slow heat and add the black sugar to thicken them into brown sauce.
    Take out the cooked short rib, cut them into cubes of 3cm, and cover them with a slight layer of starch
    Pour oil to cover the pan, fry the beef cubes over middle fire during 15 minutes to get a deep golden surface on each façade.
    Pour sweet shelly sauce, followed by sweet pepper powder, mix the condiment quickly and thoroughly

  • Kale powder

    Dish up the short rib and cream sauce, with dried kale leaf powder to form a decoration