Bresc BV

Barbecue short rib with soy black garlic



For the short rib

  • 4 pieces of beef short rib
  • 200 g Bresc Soy & black garlic rub

For the salad

  • 2 Shanghai pak choi
  • 1 red onion
  • 2 red sweet peppers
  • 20 g Bresc WOKchilli
  • 250 g chestnut mushrooms
  • dash Indonesian sauce, medja flavour
  • oil for frying

For the soy dip

  • 200 g Bresc Freshly chopped shallot
  • 10 g Bresc Garlic puree
  • oil for gentle frying
  • 3 g Bresc WOKchilli
  • 15 g Bresc Ginger puree
  • 2.5 dl Indonesian sauce, medja flavour
  • 0.5 dl ginger syrup

Preparation method

Remove the large pieces of fat and sinew from the short rib. Marinate the meat in the rub and vacuum-pack it. Cook in the Rohner (sous-vide device) for 14 hours at 67 degrees. Cool quickly. Light the barbecue.For the soy dip, fry the shallot, garlic, ginger and WOKchilli. Then add the Indonesian soy sauce and ginger syrup. Allow to boil briefly.Chop the vegetables coarsely and heat oil in the wok. Grill the meat on the barbecue and stir-fry the vegetables in the wok. Brush the meat with the rub and add the Indonesian soy sauce to the vegetables. Serve immediately.

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