Slowly cooked Veal Ribeye with a celeriac puree and a pea cream

4
Not available
veal ribeye
***
barbecuing
Nick3lson

Preparation

Light your barbecue and prepare it for indirect cooking between 110 - 120°C (230 - 248°F).

Remove the veal ribeye from the packaging, pat it dry and cut any membranes and loose pieces from the meat with a sharp knife. Just before you put the ribeye on the barbecue, sprinkle a nice layer of your favorite rub on the outside of the meat. Do this no earlier than 10 minutes before the meat goes on the barbecue, otherwise the rub will draw moisture from the meat.

Peel the celeriac and cut into slices with a thickness of 1.5 centimeters.

Smoking the veal ribeye and celeriac
When the barbecue is at a stable temperature, place the wood chips in the glowing core of your charcoal or briquettes and place both the veal ribeye and the celeriac slices indirectly on the grid. Leave the celeriac for 20 minutes to get a light smoky flavour. Leave the ribeye until it has a core temperature of 46°C (115°F). Has the ribeye reached this temperature? Remove from the barbecue and cover with aluminum foil. You can then set up the barbecue for direct preparation at 220°C (428°F).

Pea cream
Boil the peas in plenty of boiling water for 7 minutes. Drain and put the peas in a blender. Smooth the peas with a dash of cooking cream. The blender should be able to turn the peas just by itself. Does this not work? Then add a splash of cooking cream. Season with salt and pepper and press the cream through a sieve. Put the cream in a piping bag or bottle and keep it at temperature in a pan with warm (not boiling!) water until you are ready to finish the plate.

Celeriac puree
Cut the smoked celeriac slices into 2 to 3 centimeter cubes. Place the cubes in a pan and add as much cooking cream as necessary until the celeriac is completely covered. Bring to the boil and cook the celeriac until tender. This takes about 25 to 30 minutes. Drain the celeriac and reserve the cooking liquid. Puree the celeriac in a blender. Press the puree through a fine soap. Add a little more of the collected cooking liquid if the end result is too thick. Season with salt and pepper. Cover the celeriac puree with aluminum foil and set aside until ready to use.

Veal ribeye
After you have slowly smoked the ribeye to a core temperature of 46°C (115°F) and the barbecue has been heated to 220°C (428°F), place the ribeye back on the barbecue. You now want to create a nice crust on the outside of the meat. (Suggestion: use a cast iron grid for best results). Turn the ribeye every 30 to 45 seconds until it has reached a core temperature of 53-55°C (127-131°F). Remove from the barbecue and let it rest for another 5 minutes by loosely covering your cutting board with aluminum foil. Do not pack the meat tightly as it will continue to cook. 

Garnish of the plate
Take a spoon and scoop a full spoonful of celeriac puree in the top center of your plate. Then wipe the puree over the plate with your spoon. Cut the veal ribeye against the grain into nice slices. Place 3 slices of ribeye on top of each other against the celeriac puree. Pipe the pea cream in tufts on the plate and let your own creativity come to the fore here.

Source: Nick3lson

For the veal ribeye:

  • 1 kg veal ribeye
  • your favorite rub
  • Cherry or apple chunks or wood chips

For the celeriac puree:

  • 1 celeriac
  • Cherry wood chips
  • Cooking cream (1 liter)
  • Pepper
  • Salt

For the pea cream:

  • 300 grams peas (fresh or frozen)
  • Cooking cream (leftover from the celeriac puree)

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