JSP Short Rib burger with truffled red cabbage and apple slaw (3)

This recipe is one of three dishes created by chef Daniel Wilson of Huxtaburger, for the 'Cooking with Craft Beer masterclass' we did during Good Beer Week 2016. Take note and enjoy!

Ingredients (makes 4 burgers)

4 x 125gm boneless beef short ribs, trimmed of sinew

sea salt and freshly ground black pepper

2 tbsp olive oil

1 bottle Wolf of the Willows JSP - Johnny Smoke Porter

2 brown onion, sliced 3mm thick

1 carrot, chopped

5 cloves garlic

dash red wine vinegar

¼ red cabbage

1 granny smith apple

2 tbsp parsley, picked, washed & sliced

½ cup mayonnaise

1 tbsp black truffle paste

4 burger buns

4 tbsp clarified butter

Method 

1. For the ribs:  Preheat the oven to 100°C.  Season the ribs with salt and pepper and a little oil.  Heat a medium high sided saucepan that can go in the oven over a medium heat and a little olive oil.  Add the ribs and cook on all sides until browned and a nice crust is formed.  Once the ribs are done remove and place on a plate to the side.  Add the rest of the oil to the pan and add the onion, carrot & garlic cloves.  Saute on a low to medium heat until they start to caramelize then add to the ribs and poke in the gaps. Add the beer then bring to the boil then cover with baking paper and then foil and place in the oven overnight until the ribs are very tender.  Let the ribs cool in the liquid then remove.  Remove the carrot and place on a low heat to reduce, skimming frequently. Once the sauce is reduced by half let it cool a little then puree with a stick blender until very smooth. Add a dash of red wine vinegar to balance the seasoning and add a little salt & pepper if necessary.  When almost ready to serve add the short ribs back to the sauce and place over a low heat for 5 minutes to warm through, stirring very gently.
2. For the slaw: Finely slice the cabbage and grate the apple. Mix together with the parsley, mayonnaise & truffle paste. Season with salt and pepper.
3. To serve: Heat a large non stick saucepan over a medium heat. Drizzle the butter onto the cut surfaces of the buns then place buttered side down into the pan and cook until golden & crisp. Place the short rib & some sauce onto the bottom bun then top with a decent amount of slaw. Place on the lid & enjoy with a Wolf of the Willows JSP!