- 500 g wagyu shortribs, whole and deboned
- 2 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 1 strip of fresh lemon zest
- 1 bay leaf – Confit shallots (see recipe section)
- rehydrated mini carrots (see recipe section)
- Pickled gherkins (cornichons), preferably homemade
- jus for glazing
- 75 g lard
- 175 g red onion strips
- 400 g fresh red cabbage, chopped
- red wine and port wine, 200 ml of each
- 3 g sugar
- 8 g beetroot granules
- zest of orange
- sushi ginger
- 250 ml veal jus
- 15 g bacon brunoise
- 20 g shallot brunoise
- softly cooked
- 20 g pickled gherkin brunoise
- yellow and red mini carrots
- 100 g of each
- freshly squeezed juice from yellow and red carrots
- 200 g of each
- vanilla seeds
- 1–2 points of star anis
- 1 small piece of cinnamon bark
- 90 g butter
- 210 g shallot julienne
- 3 g salt
- small bay leaf
- sprig of thyme
- 200 g celeriac, peeled
- 150 g whole milk
- 50 g cream
- 100 g light chicken stock
- 5 g salt
- cold butter and fine Dijon mustard, 30 g of each
- 5 g fresh lemon juice
- Pickled gherkin gel
- pommes soufflees
- yellow mustard seeds, cooked in apple juice until soft and pickled in apple vinegar
- deep-fried shallot rings
- cooked, fresh tiger nuts
- cooked mini carrots
- mustard cress
- carrot leaves
Vacuum seal the wagyu shortribs together with the sprigs of thyme and rosemary, lemon zest and bay leaf and cook in a water bath for 24 hours at a constant temperature of 65 °C. Allow the meat to cool and cut into long thin strips.
Place some confit shallots, rehydrated mini carrots and pickled gherkins onto 16 strips and roll each to make 1 small roll. Push 4 rolls onto each of 4 skewers. Before serving, brush with some hot jus, heat and glaze again with hot jus.
Melt the butter and add the shallot julienne, salt, bay leaf and sprig of thyme. Slowly caramelise the shallots until they are soft without browning. Allow to cool.
Peel the carrots, boil in salted water until soft, pat dry and dry in a dehydrator for several hours at 60 °C. Bring the carrot juices to the boil separately and flavour with vanilla seeds, star anise and cinnamon. Place the dried carrots in this liquid and set to one side until they are slightly rehydrated. Refrigerate.
Sauté the onion and red cabbage strips in the lard. Add the port and red wine. Add the sugar and 3 g salt and cook everything together until soft. Blend and add the beetroot granules. Season with salt, orange zest and sushi ginger and blend well again.
Cut the celeriac into cubes and cook together with the whole milk, cream, chicken stock and salt until soft. Strain the celeriac and blend, adding some cooking stock as required. Stir in the cold butter. Mix 225 g celeriac purée with the Dijon mustard and lemon juice.
Bring the veal jus to the boil together with the bacon, shallot and gherkin brunoise
Put some hot red cabbage purée and some pickled gherkin gel onto 4 plates and smear with a small palate knife. Place 1 skewer of »beef roulade« on each plate and glaze with a little hot jus. Spray on a few dots of mustard and celeriac purée and top each with 1 pommes soufflées. Garnish with pickled mustard seeds, deep-fried shallot rings, cooked, fresh tiger nuts, mini carrots, mustard cress and carrot leaves. Pour on some hot jus to finish.
You can find more delicious recipes in our new Hangar-7 cookbook „Ikarus invites the world's best chiefs“ Vol 5.