A great recipe to try on the versatile Smoker & Grill barbecue.
INGREDIENTS
3 x 400-500g portions of either WEXFORD VALLEY SHORT RIBS or Jacobs ladder/short rib.
BRITISH STYLE SHORT RIB DRY CURE MIX
4 tbsp rock salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp celery salt
1 tbsp cracked black pepper
1 tbsp ground ginger
1 tbsp ground mace
½ tsp white pepper
½ tbsp dried sage
½ tbsp dried thyme
BBQ GLAZE
½ pint dark ale
3 tbsp English mustard
2 tbsp Worcestershire sauce
2 tbsp ketchup
¼ pint apple juice
3 tbsp runny honey
3 tbsp black treacle
3 tbsp golden syrup
1 tbsp tobasco
1 tbsp tomato puree
3 tbsp soft dark brown sugar
POTATO SALAD
800g new potatoes, boiled
4 tbsp good quality olive oil
4 cloves of garlic, skin on and crushed with your hand
3 sprigs of rosemary, torn roughly
1 tbsp Maldon salt
1 tbsp English mustard
1 tbsp runny honey
2 Tbsp chives, finely chopped
2 Tbsp flat leaf parsley, roughly chopped
Salt and pepper to taste
METHOD
1. Mix all of the dry cure ingredients and rub them all completely into the beef portions. Place the beef into a large plastic container and cover with the remaining cure mix. Put the lid on and place into a fridge for 8 hours.
2. In a separate large bowl, whisk together all the BBQ glaze ingredients keep in the fridge till needed.
3. After the short ribs have had 8 hours of curing, lightly dust the cure mix of each rib and place into a large lined deep oven dish. Pour over the glaze and cover with foil tightly with foil.
4. Place it into a preheated BBQ at 130°C and cook very slowly for 4 hours. Make sure the glaze does not evaporate. If it is reducing too much, add some water. Though cooking on a grill or in a smoker can be done to around 250°F (about 121°C) or 300°F (about 149°C).
The ideal internal temperature for beef is between 180°F (about 82°C) and 190°F (about 88°C).
At this temperature the collagen has rendered down and the meat is tender.
5. Remove the short ribs from the BBQ and increase the heat of the BBQ to make the potato salad.
6. Place the potatoes, garlic, rosemary, and olive oil onto a large tray. Season well with salt and pepper and toss together. Next lay the tray directly onto the BBQ and cook for 3 minutes and then give the potatoes a good shake and cook for the same time again and then remove from the BBQ once they are hot.
7. Next, pick out the hot potatoes and place them into a mixing bowl. Add the honey, mustard, chives, and parsley, toss them well to coat in the dressing and leave to stand and soak up the flavour.
8. When the beef is cooked remove from the BBQ and leave it to stand for a few minutes before serving with the reduced BBQ glaze. Transfer to a serving platter and sprinkle a little flat leaf parsley over them. Serve with the warm new potato salad, alongside.
Many thanks to Tom Hixon for supplying the meat used – SEE Tom Hixon Store
See more at – SEE Tom Hixon-Foodie News