Photography recipe
Fotografía Chef Signature Chef

 METHOD
  1. Season the meat with salt, pepper, mustard, cumin and garlic.
  2. Seal in a pan with abundant olive oil.
  3. Remove and place in an iron pot, in which the vegetable mirepoix has been cooking.
  4. Cover with red wine, chicken stock and herbs.
  5. Bake in the oven for 3 hours at 155 degrees centigrade, then raise to 250 degrees centigrade...

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 METHOD
  1. Season the meat with salt, pepper, mustard, cumin and garlic.
  2. Seal in a pan with abundant olive oil.
  3. Remove and place in an iron pot, in which the vegetable mirepoix has been cooking.
  4. Cover with red wine, chicken stock and herbs.
  5. Bake in the oven for 3 hours at 155 degrees centigrade, then raise to 250 degrees centigrade for a further hour.
  6. Thicken the gravy and set aside with the meat.
  7. Toast the grains of rice in the onion.
  8. Douse with white wine.
  9. Add in the mushrooms after sautéing them with garlic and parsley.
  10. Cook for 18 minutes, adding in stock from time to time.
  11. Spread with Parmesan, butter and truffle paté.
  12. Rectify with salt.
SERVING
  1. Place 3 spoonfuls of risotto in a gourmet deep dish.
  2. Place a piece of meat on top and cover with sauce, decorate with the Parmesan and a few drops of pesto.
  3. Serve quickly.

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Ingredients 4 persons
  • THE RIBS
  • 1 kg ANGUS boned beef ribs
  • 1 carrot
  • 1 white onion
  • 2 cloves garlic
  • 1 spoonful mustard
  • 100 g flour
  • 1 sprig thyme
  • 1 sprig sage
  • 1 sprig rosemary 1 spoonful powdered cumin
  • 1 l red wine750 ml chicken stock
  • Salt to taste
  • Pepper to taste
  • THE RISOTTO
  • 175 g "carnaroli" rice
  • 200 g mixed mushrooms
  • (mushrooms chiodini Portobello)50 g white wine
  • 35 g black truffle paté
  • 75 g butter
  • 75 g grated Parmesan cheese
  • 25 g diced onion
  • 1 l chicken/beef stock
  • COMPLEMENTS
  • 50 g basil pesto
  • 75 g Parmesan cheese strips (cured 24 months).
Recipes. The Cook & Chef Institute