Dilmah Seven Star TeaDilmah Seven Star Tea

ROSE AND FRENCH VANILLA BLACK ANGUS SHORT RIB

Food : Main Courses

ROSE AND FRENCH VANILLA BLACK ANGUS SHORT RIB

Ingredients

  • 2 ¾ cups water
  • ¼ cup each of apple and pear juice
  • 2 ½ tablespoons mirin,
  • ½ cup Dilmah Rose with French Vanilla Tea
  • 1 tbsp sesame oil
  • 1 ¼ cups sugar
  • 10 seeds black pepper
  • ½ small onion
  • 1 small carrot
  • 3 spring onions (white part only)
  • 2 garlic cloves
Vanilla and Rose Shampoo
  • 400ml Dilmah Rose with French Vanilla Tea
  • 4g lecithin
 
Bone Marrow Ravioli
  • 8 leaves of potato starch wafer
  • 90g bone morrow

Method

  • Bring everything to a boil and simmer for 10 minutes. Strain out the solids and reserve.
  • Vacuum short ribs in the marinade with some extra chopped apple and pear. Cook at 60C for 48 hours.
  • Shock in ice water. Remove braise and fruit and reduce to a glaze.
  • Chop the beef into cubes.
  • Deep fry at 180C for 4 or so minutes to get a deep mahogany coating and to warm through, drain well on paper towels and into the pan with the glaze.
Vanilla and Rose Shampoo
  • Add all the lecithin to the tea. Blend with hand mixer until completely combined and bubbles form on top.
Bone Marrow Ravioli 
  • Take one leaf of the potato starch wafer, and put approx. 20g of bone marrow in the middle for the filling of the ravioli.
  • Put another wafer on top and close with hot iron to completely seal the bone marrow inside the ravioli starch paper.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Rose With French Vanilla

Created by : Volker Marecek