Sous Vide Jacob's Ladder Recipe - Great British Chefs

Slow cooked jacob's ladder, jerusalem artichoke chips, roscoff onions

Main
medium
4
1 hour 30 minutes, plus 57 hours sous vide cooking, brining and chilling time

PT1H30M

PT57H

In Russell Bateman's sous vide Jacob’s ladder recipe, the beef is wonderfully tender thanks to 48 hours slow cooking in the water bath. Jacob’s ladder, more commonly known as short ribs, are relatively inexpensive and have a rich, meaty flavour.

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Ingredients

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Imperial

Sous vide Jacob's ladder

1 Jacob's ladder, 4-bone
500ml of beef stock

Brine

2l water
200g of rock salt
20g of pink salt
1 tbsp of black peppercorns
10 sprigs of fresh thyme

Jerusalem artichoke beignets

1kg Jerusalem artichoke
100g of polenta
100g of Panko breadcrumbs
2 eggs, beaten
100g of flour
sea salt
oil, for frying

Roscoff onions

500g of Roscoff onion
150g of salted butter
25g of thyme leaves, washed

Onion rings

1 large onion, sliced into 16 rings
milk
50 plain flour
1 pinch of salt

Artichoke crisps

4 Jerusalem artichokes
50g of plain flour
sea salt

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Deep-fryer
Water bath
Chamber sealer
Large vacuum bags
Blender

Begin by making the brine. Add all of the brining ingredients to a large saucepan and bring to the boil. Remove from the heat and leave to infuse and cool

10 sprigs of fresh thyme
2l water
200g of rock salt
20g of pink salt
1 tbsp of black peppercorns

Place the Jacob's ladder in a large bowl and pour over the brine, making sure the meat is completely covered. Leave to marinate for 6 hours in the refrigerator

1 Jacob's ladder, 4-bone

Preheat a water bath to 75°C

Remove the Jacob's ladder from the brining solution and pat dry with kitchen paper. Heat a frying pan over a high heat and sear the beef until caramelised all over

Place the beef in a large vacuum bag with the beef stock. Seal in a chamber sealer and cook in the water bath for 48 hours

500ml of beef stock

Once cooked, remove the beef from the vacuum bag, reserving the cooking liquor, and press lightly between two trays. Wrap the pressed meat in cling film and leave to set in the refrigerator for at least 3 hours

For the artichoke beignets, peel the artichokes and place in a saucepan of cold, salted water. Bring to the boil and simmer until tender and cooked through. Drain and leave to dry on kitchen paper

1kg Jerusalem artichoke

Preheat a deep-fryer to 190°C

oil, for frying

Add the polenta and breadcrumbs to a blender and blitz to a smooth crumb. Set up an assembly line to coat the beignets by placing the flour, beaten eggs and polenta/ breadcrumb mixture in 3 separate bowls

100g of flour
100g of polenta
100g of Panko breadcrumbs
2 eggs, beaten

Dust the artichokes in flour, then dip in the beaten egg and finally cover in the polenta and breadcrumbs

Deep-fry for 1–2 minutes, or until golden. Drain on kitchen paper, season with sea salt and keep warm until ready to serve

sea salt

To make the artichoke crisps, dry the slices of artichokes with a clean tea towel and dust with flour. Deep-fry for 1–2 minutes, or until crisp and golden. Drain on kitchen paper and season with sea salt

sea salt
4 Jerusalem artichokes
50g of plain flour

Preheat a deep-fryer to 140°C

To make the crispy onion rings, place the plain flour into a shallow dish and season with a pinch of salt. Pour the milk into another shallow dish and dip the onion rings into the milk. Drain slightly then coat with the flour. Deep-fry until golden brown, then leave to drain on kitchen paper

1 large onion, sliced into 16 rings
milk
50 plain flour
1 pinch of salt

Preheat the oven to 180°C/gas mark 4

For the Roscoff onions, remove any loose skin from the onions and wrap them individually in tin foil. Place on a baking tray and bake for 12 minutes

500g of Roscoff onion

Meanwhile, melt the butter in a small saucepan and stir in the thyme leaves

150g of salted butter
25g of thyme leaves, washed

Unwrap and peel the onions, then cut them in half through the stalk. Carefully peel each layer apart and remove the silver skin in between each layer. Brush each petal with the thyme butter and form them back together. Place in the refrigerator to set

Line a cold frying pan with greaseproof paper. Place the set onions cut-side down in the pan and place on a medium-high heat. Once the onions begin to caramelise, place them in the oven to cook for a final 5 minutes. Keep warm until ready to serve

Cut the beef into four portions and warm through in the reserved cooking liquor

To serve, place the short ribs on serving plates and spoon over some cooking liquor. Top with the onion rings and artichoke chips and add a few Roscoff onions and artichoke beignets on the side

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Russell Bateman

Russell Bateman has worked with an array of the world’s greatest chefs, training under Marcus Wareing, Marc Veyrat and Daniel Clifford, to name but a few. Now at the helm of Gordon Ramsay's Pétrus, he executes beautiful, bold plates using the freshest of ingredients to a Michelin-starred standard.