Gastronomixs

Short rib in own bouillon

Creation by Guus Vredenburg, Food Thing!, Almere, the Netherlands

Short rib in own bouillon

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Ingredients

2100

g

short rib

50

g

celery stalks

50

g

white onion

50

g

carrot

20

g

lemongrass

50

g

ginger

3

l

water

3

 

bay leaves

Preparation method

  • Trim any large membranes and excess fat from the short rib and section into separate ribs.
  • Briefly fry the ribs until they are completely seared.
  • Place the ribs in a pan with the rest of the ingredients.
  • Bring to the boil.
  • Allow to simmer and infuse for five hours and regularly skim off the fat.
  • Remove the meat from the liquid.
  • Strain the bouillon and season to taste if necessary.

Serving suggestions

  • Serve the meat on a plate in its own bouillon and a garnish of finely-chopped herbs.

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