Slow-cooked short rib ‘steak’, Béarnaise sauce and air-fried wedges – The Irish Times
irishtimes-irishtimes-staging.cdn.arcpublishing.com
Béarnaise is simpler to make than many think
Keywords
- magazine
- mark-moriarty
- valentines-day
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Ingredients
- 2-3 small blocks of beef short rib, bone in (about 800g in total weight)
- 1tbs vegetable oil
- Sea salt
- black pepper
- 4 medium rooster potatoes
- 2tsp paprika
- 1tsp onion powder
- 1tsp garlic powder
- 1tsp ground black pepper
- 1tsp ground coriander
- ½tsp cayenne pepper
- Pinch of salt
- 30g butter
- 2 egg yolks
- 2tsp dijon mustard
- 1tbs white wine vinegar
- 250ml melted salted butter
- 1 shallot, finely diced
- Handful tarragon, sliced
- Handful chives, sliced
- Juice of half a lemon
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