Soy & Honey Short Rib

Method

1. Mix all elements except the beef in a bowl.
2. Once mixed and ingredients have combined together place in a container and put to one side.
3. In a hot frying pan with a touch of oil fry the beef rib until golden brown on all sides.
4. Add the beef to the mixed ingredients in deep baking tray and cover with grease proof paper and foil (Make sure the beef is covered in the liquid).
5. Cook at 86 c in your oven for 12 hours.
6. Once cooked seperate the sauce and reduce slightly to a thicken for your stock to make a gravy.

Onion Puree

1. In a pot melt the butter and add the sliced onion & garlic. Fry down for 4-5 mins on a low heat. Add the stock and reduce for 2-3 mins. Add to a blender and blend with the charcoal powder, stain to remove and bits and season.

Plating

1. Place the beef short rib on the left side of your plate. On the right side add a dollop of onion puree. On top of the beef place daikon, cabbage and onion petals. Garnish with purslane and dust with cavolo nero cabbage powder.
2. Finish with a few drops of the beef stock.