TAMARIND BBQ BEEF RIBS

by PRASHANT CHIPKAR

Our Beef ribs are slow cooked and then flashed on a grill to get a nice char on the outside. The ribs are then glazed with Tamarind chutney mixed with activated charcoal, ginger, and coriander. This is served with a fresh slaw of cabbage and grilled corn.

INGREDIENTS

600g beef short ribs 40g sunflower oil 2g black pepper corns 3g salt 2g deggi mirch 4g fresh coriander 4g ginger 5g rosemary 10g green apples 5g curry leaves 5g red chilies 5g lemon juice 1g chives 45g tamarind glaze 200g corn 2g mustard seeds 6g mint vinaigrette 25g red cabbage, sliced 1 sous vide bag

Method

Mix the oil, black pepper, salt, deggi mirch, fresh coriander, ginger, rosemary, green apples and marinate the beef short ribs. Vacuum pack it in the sous vide bag. Cook it in a sous vide for 48 hours at 62C or in a large pot with water at 62C. Remove the short ribs from the sous vide bag and grill it. Apply the tamarind glaze on top of the ribs and garnish with the chives In a sauce pan with boiling water, boil the corn for 5 to 7 minutes, let it cool and grill it for a few minutes. Pour the mint vinaigrette on the corn Serving Mix the sliced cabbage with lemon juice, add the red chilies, fried curry leaves and mustard seeds.