Serves 4

INGREDIENTS

For the beef

2 pounds boneless beef short ribs, cut into 4 pieces
Sea or kosher salt
Extra virgin olive oil

Season the beef very well, and seal individually in a sous vide or FoodSaver bag with 1 teaspoon olive oil.

Cook in a water bath or in a combi at 54°C/129°F for 12 hours. Allow to rest 10 minutes, and chill well in an ice bath. Refrigerate.

For the potatoes

2 pound small Yukon gold potatoes, peeled
Sea or kosher salt
1 cup heavy cream
1 cup milk
3 sticks butter

Preheat oven to 400°F. Bring the potatoes to a boil over high heat in well salted water. Drop to a simmer, and cook until they crush easily. Drain well, then transfer to a sheet tray, and place in the oven to dry out. Leave 5 minutes, but do not allow potatoes to take on any color. Warm milk and cream in a small pot on the stove.

Pass potatoes through a ricer or through a tamis or even a mesh strainer into a pot. Do not work potatoes too hard or they’ll get gummy. When all the potatoes have been riced, if they’re still very moist, return them to the oven for a minute. They should be dry and light.

Once the potatoes have dried out, return them to the pot, and slowly start adding milk/cram mixture, and butter. Mix with a rubber spatula over low heat. Add butter and milk slowly, season as necessary, and stop adding butter or milk when the potatoes are soft and creamy rather than stiff and firm. Remove from heat, transfer to a heat proof container, cover tightly in plastic wrap, and keep in a warm spot until ready for use.

To finish

4 cups brussels sprouts, leaves peeled from heads
Sea or kosher salt
Freshly ground black pepper
Canola oil
1 cup fresh parsley
Extra virgin olive oil
Maldon sea salt

Heat a water bath to 49°C/120°F. Warm beef for 30 minutes. Remove from bath, then cut open bags. Discard liquid, dry off beef, and set aside on a rack.

Heat 1 large heavy bottomed pan over medium high heat. Season the beef well with salt and pepper, add 1 tablespoon canola oil to one pan, and add the beef. Sear well on all sides, then remove from the pan to rest.

Heat a second large heavy bottomed pan over medium high heat. Add 2 teaspoons canola oil, then the brussels sprout leaves. Season with salt and pepper, toss through, and allow to caramelize a bit. Keep tossing for 2 minutes, or until the leaves soften and start to change to a darker green color. Remove from the pan to a bowl, add the parsley, and drizzle with extra virgin olive oil.

Set out 4 warm plates. Add a generous swoosh of potato puree. Slice beef thinly against the grain with a very sharp knife, and divide among the plates. Scatter brussels sprout leaves around the plate, season with Maldon sea salt and drizzle with extra virgin olive oil to finish.

Recipe Property of Gabe McMackin