SHORT RIBS MEAT

STEP 1:
Ingredients:

• 6-8kg beef short ribs

• 6-8kg beef brisket

• salt

Instructions:

1. Prepare the meat

2. lightly salt the surface to do a dry brine, and reserve in the fridge

STEP 2:

Ingredients:

• Prepared and salted short ribs & brisket (step1)

• 55gr short ribs mix

• 55gr sugar

• 5gr MSG

• 1kg of tomato salsa

Instructions:

1. Brown meat, slighlty colouring it each on each face.

2. Distribute in a long deep baking tray

3. Sparkle over short ribs mix, sugar and MSG, layering first the brisket, followed by the short ribs, meat facing bottom

4. Cover with the tomato sauce

5. Close with 3 layers of foil

6. Cook at 12 hours at 140°C (SR setting)

STEP 2:

Instructions:

1. Remove meat from the oven

2. Leave it to rest for 30 min

3. Separate the meat from the liquid using a flat strainer and a tray

4. Cut the meat in mouthsize bites, removing the rubber band around the bones. Lighlty shred the meat

5. Pack the meat in vaccum bags, leave it to cool down

6. Remove the excess fat from the liquid using a ladle.

7. Distribute 1 scoop of ladle in each bags of meat

8. Vaccum and seal at 45/7