Recipe ofHotel Granbaita Dolomites
S. from Nives, 11. Selva di Val Gardena (BZ)
Hotelgranbaita.com
The place is magnificent, among the peaks of the Dolomitesamazing ski slopes and crisp air. But the cuisine of Marc Bernardi it is, if possible, even better. A light, fragrant cuisine, inspired by the South Tyrolean tradition “elevating it”. You have lunch in a beautiful room, with large windows and a view of the rocky mountains; large tables, smiling and perfect service; and “behind” a hotel with a unique design, immense swimming pools and a rare structure for physical well-being
Beef Rib
The high-altitude alchemy between smoke, brine and citrus fruits.
Beef short rib · Sous-vide preparation with pressing
Ingredients
Beef short ribs, salt, beef garum, lemons, oranges and grapefruit (slices or zest), fresh sage.
Procedure
Brine
Prepare one brine with water, salt (3%) and beef garum (4%). Dip the short ribs in the brine and leave in the refrigerator for 4 days.
Grill preparation
Remove the meat from the brine and rinse lightly if necessary. Grill the short ribs with slices of lemon, orange, grapefruit and sage leaves until they obtain a light caramelization and a citrus aroma. Leave to cool completely.
Sous vide and cooking
Place the meat in vacuum bags, sealing well. Cook sous vide at 82°C for 12 hours.
Cooling and pressing
Remove the meat from the sous-vide tank without opening the bags. Cool slowly under vacuum under pressure, using a weight or a suitable press, so that the meat becomes uniform in thickness and compact. Maintain the pressing until completely cooled.
05 Preparation of the demi-glace
Remove the bone from the meat once it is cool. Use the bones to make a demi-glace: roast them in the oven until golden brown, then reduce slowly with mirepoix (celery, carrot, onion) and beef broth, filtering at the end. The result is a full-bodied and concentrated sauce, rich in umami flavor.
Before serving, emulsify the demi-glace with marinated and smoked yolk, obtaining a velvety and aromatic sauce.
06 Finishing the meat
Cut the meat into even slices. Heat the slices in charcoal oven until a light external crust forms, without drying out the inside. Serve with the emulsified demi-glace.
