Thrice-Cooked Wild Rivers Purebred Wagyu Beef Short Ribs
600g Wild Rivers Purebred Wagyu short ribs
sea salt flakes and freshly-ground white pepper
2 tbsp extra virgin olive oil
2 sticks celery, chopped
2 heads garlic, halved
8 bay leaves
1 cup Malmsey
1L concentrated beef stock
1 tsp black peppercorns
4 star anise
1 stick cinnamon
1 tbsp caster sugar
1 tsp xanthan gum
1 tbsp unsalted butter
1 cup applewood chips
4 cups baby mustard leaves
½ cup pomegranate seeds
parsnip puree and crispy garlic flake, to serve
Season the beef generously then rub with a little olive oil. Sear in a hot pan set over a high heat until browned, then set aside to cool. Place in a sous vide bag with the celery, 1 head of garlic and half the bay leaves, then poach at 58°C for 36 hours.
Chill in ice, then strain the liquid into a bowl. Bring the Malmsey to a boil in a medium saucepan, then add the stock, beef cooking liquid, spices, sugar and remaining bay leaves, cooking until reduced to 2 cups. Whisk in the xanthan gum and butter.
Meanwhile, heat the applewood chips in a smoker, then smoke the beef ribs for 45 minutes on a moderate setting (120°C if smoker has a thermostat). Slice into individual serves then transfer to a wire rack over a roasting tray and brush with half the sauce. Cook under a hot grill for 5 minutes, until glazed.
Sauté the mustard leaves in the remaining olive oil until wilted, then fold in the pomegranate seeds and season with salt and pepper. Carve the beef and serve on parsnip purée with the warm mustard leaf salad and sauce.