Australian Beef Short Ribs, Black Garlic, Broccoli, and Cheddar

METHOD:

For the Australian Beef Short Ribs:
Salt beef aggressively and cure it, uncovered, in the walk-in overnight. Heat the water bath of an immersion circulator to 72°C. Season beef with pepper. Heat canola oil in a large sauté pan over high heat and sear beef on all sides. Remove from heat and chill. In a vacuum bag, combine beef, butter, and thyme. Seal and cook sous vide 36 hours. Remove from water bath and chill. Heat a CVap to 61˚C. Cut each rib in ½-inch slices, place into hotel pans with juices from the bag, and warm in oven 20 minutes.

For the Burnt Ends:
In a bowl, combine salt, sugar, pepper, coriander, garlic powder, and onion powder. Cover beef with spice mixture, place in a vacuum bag, and compress on high. Cure in refrigerator 24 hours. Heat the bath of an immersion circulator to 72˚C. Cook beef sous vide 24 hours. Remove from water bath and chill. Preheat oven to 350˚F. With a meat slicer, cut brisket into 1½-inch slices. Place beef on a parchment-lined sheet pan. Bake in oven until crispy.

For the Black Garlic Jus:
In medium sauce pot, heat oil and lightly caramelize onion, carrot, celery. Add thyme and deglaze with red wine. Add veal stock, smashed black garlic, and reduce by half. Strain though a chinois and return to heat. Reduce to proper sauce consistency and season with salt, black pepper, and Banyuls vinegar.

For the Broccoli Purée:
Bring a large pot of seasoned water to a boil. Blanch broccoli 3 to 4 minutes, until tender. Remove from water and shock in an ice bath. In a saucepot, combine milk and garlic and scald. Remove from heat and discard garlic. In a blender, purée broccoli florets, adjusting with warm milk to achieve a smooth, thick consistency. Pass through a chiniois into a bowl set over an ice bath. Chill.

For the Cheddar Powder:
Place grated cheddar in the dehydrator for 24 hours, until dry. In a food processor, combine dehydrated cheddar with tapioca maltodextrin and blitz to form a powder. Season with urfa and Maldon salt.

For the Cheddar Foam:
In medium saucepot, heat canola oil and lightly sauté onions until translucent. Deglaze with beer. Reduce by half and add cream. Bring cream to a simmer and add cheddar. Whisk until smooth and season with salt. Scale mixture, and with an immersion blender, add methocel and xanthan gum. Shear for 2 minutes. Strain though chinois, place into a whipper, and charge twice with cream chargers. Set aside and keep warm.

To Assemble and Serve:
Preheat oven to 400°F. Remove Australian Beef Short Ribs from CVap and place into oven 4 to 5 minutes to heat. In a medium sauté pan, heat canola oil and sauté broccoli florets until golden brown. Remove from pan and drain on paper towels. In small saucepot, heat Broccoli Purée. In a deep bowl, place a swipe of Broccoli Purée and 2 broccoli florets. Cut short rib in half and place in bowl, dust with Cheddar Powder and a piece of Burnt End Brisket. Sauce beef with Black Garlic Jus. Plate a dollop of Cheddar Foam next to beef and sprinkle it with urfa and sea salt.