Sous Vide Cooking

Beef Short Rib with Kale Puree and Red Wine & Chervil Butter Recipe

Name: Beef Short Rib with Kale Puree and Red Wine & Chervil Butter Recipe
Yield: 4
Ingredients: 4 x 320g beef short ribs bone on, fat on; 2 tbspn Maggie Beer Extra Virgin Olive Oil; [HEADING]Marinade[/HEADING]; 1/2 cup (125ml) Maggie Beer Beef Stock; 1/4 cup (60ml) Maggie Beer Vino Cotto; 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; 1/4 cup (60ml) Maggie Beer Verjuice; 1 stem rosemary; 1 tspn freshly ground black pepper; 2 tspn sea salt; [HEADING]Red Wine & Chervil Butter[/HEADING]; 1 cup (250ml) wine red wine; 1/4 cup (60ml) port; 1 golden shallot, finely chopped; 1 tbspn Maggie Beer Beef Stock; 125g unsalted butter , at room temperature; Sea salt, to season; 1 tbspn fresh chervil, chopped; 2 tspn Maggie Beer Aged Red Wine Vinegar; [HEADING] Roasted Golden Shallots[/HEADING]; 600g whole shallots, peeled; 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; Sea salt, to season; [HEADING]Kale Puree[/HEADING]; 300g curly kale, stems removed; 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; 2 tbspn thickened cream; Sea salt and freshly cracked black pepper, to season

Serve guests a special dish of Maggie's Beef Short Ribs. Her recipe is rich with a decadent red wine and chervil butter sauce.

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