Above: Chef Jason Atherton at the opening party for City Social in Dubai
Serves 4
For the Wagyu Shortrib
Ingredients
- 2.5kg piece Wagyu shortrib on the bone
- 5 litres water
- 1kg salt
- 1 head of garlic
- 1 bunch of thyme
Method
- Make the brine by bringing the water, salt, garlic and thyme to the boil.
- Leave to cool down, then add the rib and leave to brine for 2 hours.
- Grill in the Josper (or barbecue) for 10 minutes, then vacuum pack the ribs and cook for 8 hours on 85 degree Celsius steam or gently braise in beef stock for 6 hours with some roasted mirepoix thyme and bay leaf, until tender and falling of the bone.
- Once cooked leave to cool in the liquid before portioning.
- Serve with a garnish of picked parsley, iced sliced shallots, caramelised onion and black garlic puree.
For the Bone Marrow Vinaigrette
Ingredients
- 100g Pomace Oil
- 100g melted bone marrow oil
- 70g white wine vinegar
- 5g salt
- 5g sugar
Method
- Whisk all ingredients tgether in a bowl until well combined.
- Set aside until service.
For the Chive Oil
Ingredients
- 1kg chive
- 1kg sunflower oil
Method
- Chop the chives and then place in a thermomix and blend with oil.
- Bring to 70 degrees Celsius, then cool down in ice bath.
Set a piece of muslin cloth or tea towel over a sieve and pass the oil through.
For the Beef Sauce
Ingredients
- 3L veal stock
- 3L chicken stock
- 3kg beef trim
- 3L red wine
- 6 shallots
- 1 bunch thyme
- 10 white peppercorns
Method
- Sear the beef in a pan, then sweat the vegetables and add wine. Deglaze and reduce down.
- Add the beef back to the pan and the stocks and turn to medium heat.
- Simmer for 2 hours while skimming.
For the Pomme Aligot
Ingredients
- 1 kg ratte potatoes
- 250g butter
- 100ml milk
- 100ml cream
- 200g morbier cheese
Method
- Cover potatoes in seasoned water and simmer until cooked. When cooked, pass potatoes through a fine sieve.
- Bring milk, butter and cream to a boil and blitz with a hand blender.
- Add liquid step by step to the potatoes until you’ve achieved the right consistency. Once all the cream and milk are incorporated slowly add the grated cheese in the same manner.
Above: Braised smoked Wagyu shortrib with spiced glaze, pomme aligot and alliums
Recipe courtesy of Jason Atherton of City Social in Dubai
City Social
Grosvenor House, a Luxury Collection Hotel, Dubai
Al Emreef St – Dubai Marina
United Arab Emirates
Web: citysocialdubai.com
Restaurant Bookings: sevenrooms.com/reservations/citysocial
Tel: +971 4 402 2222
Instagram: @citysocial_dubai
Facebook: @citysocialdubai