Sous Vide Jacob's Ladder Recipe
In this delicious sous vide Jacob's ladder (short ribs) recipe, the tender beef is paired with Jerusalem artichoke and roscoff onions.
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Cooking tools:
- Deep-fryer
- Sous vide circulator
- Vacuum sealer
- Vacuum bag
- Blender
- Pastry brush
- Peeler
- Chef's knife
- Cutting board
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Skillet
- Baking sheet
- Dish
- Parchment paper
- Aluminum foil
- Plastic wrap
- Paper towel
- Kitchen towel
- Spoon
- Plate
Ingredients
- 1 Jacob's ladder, 4-bone
- 500ml of beef stock
- 2l water
- 200g of rock salt
- 20g of pink salt
- 1 tbsp of black peppercorns
- 10 sprigs of fresh thyme
- 1kg Jerusalem artichoke
- 100g of polenta
- 100g of panko breadcrumbs
- 2 eggs, beaten
- 100g of flour
- sea salt
- oil, for frying
- 500g of Roscoff onion
- 150g of salted butter
- 25g of thyme leaves, washed
- 1 large onion, sliced into 16 rings
- milk
- 50 plain flour
- 1 pinch of salt
- 4 Jerusalem artichokes
- 50g of plain flour
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