Watch Paul Flynn's Food Truck Favourites on Wednesday at 8pm on RTÉ One.
Ingredients
Serves 10
- 1.5 kg short ribs on the bone
- 200mls red wine
- 200mls beef stock
- 1 tsp mixed spice
- 2 bay leaves
- Large sprig of sage
- Salt and black pepper
- 1 tbs maple syrup
- Some fresh bread rolls
Bearnaise sauce
For the reduction
- 2 shallots peeled and finely chopped
- 3 tbs white wine vinegar
- 3 tbs white wine
- A few twists black pepper
- Some tarragon stalks
- 2 egg yolks
- 120g warm melted butter
- Chopped tarragon
- Salt and pepper
Method
- Set the oven to 160deg
- Put the beef in a small, deep roasting tray, it needs to have just enough space to accommodate the beef and the liquid.
- Bring the wine and stock to the boil with the mixed spice and the herbs then pour over the beef.
- Season, then drizzle over the maple syrup.
- Cover tightly with foil and cook for three hours until meltingly tender.
- Remove the meat from the bones and pull apart.
- Strain off the cooking juice, reduce until it starts to thicken.
- Season and keep warm.
Bearnaise sauce
- Put all the ingreidents for the reduction into a small pot. Bring to the boil and reduce by half.
- Pick out the tarragon stalks and pour the reduction into a large bowl.
- Put the egg yolks in with the liquid, place the bowl over a simmering pot of water but the pot should not touch the water – it need to be gently steaming.
- Whisk the egg yolks and reduction together until the colour lightens and it becomes mousse like. This should take about five minutes. Be careful not to overcook.
- Remove the bowl onto a tea towel and start to whisk the butter in little by little until it amalgamates and becomes the consistency of mayonnaise.
- Add the chopped tarragon, check for seasoning. Then keep in a warm place.
- To serve, fill the rolls with the beef and drizzle over the béarnaise sauce.
