Beef short rib cooked sous vide is a dish you really need to cook to believe that such a tough cut can become some of the tastiest beef you'll ever have. Here we've cooked it for 24 hours using Joule Sous Vide, a revolutionary gadget for the kitchen that gives you the ability to cook sous vide without masses of equipment. Joule is HUGE in the USA because it makes it so easy to make insanely delicious food. It all works using an app on your phone, or iPad, with loads of built in recipes and settings so it's super easy and fun to use.
Joule is out now on Amazon in the Prime Day sale for £149 here.
- 4 beef shortrib sections
- 4 cloves garlic
- 2 springs thyme
- 50g salted butter
- 1tbsp balsamic vinegar
- 20g butter
For the croquettes
- 80g butter
- 100g plain white flour
- 350ml milk
- 50g cream cheese
- 150g mature cheddar cheese grated
- 150g red Leicester cheese grated
- 1tbsp English mustard
- 1 large cauliflower
- 100g butter
- 4 eggs
- 100g plain flour
- 200g Panko breadcumbs
- Salt and pepper
- Joule Sous vide, get one here
- Sous vide bags
- Fryer / heavy bottom saucepan
- To prepare the short rib tidy the cuts and remove any fat on the outside. Season really thoroughly and seal on a high heat for a couple of minutes on each side until golden brown.
- Pack into a sous vide bag with the garlic and thyme and butter. Pre-heat Joule to 75C and cook for 24 hours. Be sure to keep the water topped up and cover with cling film or a lid to prevent all the water evaporating.
- Prep the croquettes a day ahead as they need time to cool and set. Firstly make the sauce, melt the butter and add the flour. Mix thoroughly and cook on a low for 5 minutes, stirring constantly. Add the milk, constantly stirring, add the cheeses, mustard and cook until melted and lovely and glossy but fairly stiff.
- Cut the Cauliflower into small florets and roast with the butter at 220 degrees for 15 to 20 minutes until they are beginning to brown but still have a bite. Set aside. Once cooled slightly combine with the cheese sauce, season and pour into 1 inch high tin lined with cling film. Place in the fridge overnight.
- When ready to plate up turn out the cauliflower mixture onto a board and cut into bite sized pieces. First cover in flour, then in egg and finally in the panko. Deep fry at 180 degrees for 2 to 3 minutes until golden brown, drain on kitchen paper.
- After the 24 hour cook remove the shortribs. Remove from the bag but be sure to keep the juices and decant these into a small saucepan. Heat them through with a tbsp. of balsamic vinegar and 20g butter. Whisk well and reduce until you get a glossy sauce. At this point you can strain through a sieve into a jug for the table.
- Remove the bones from the short rib (should just slide out) and serve with the croquettes, gravy and a simple dressed salad.