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MasterChef New Zealand


MasterClass - Spiced Short Rib of Beef, Pomme Puree, Asparagus and Broccolini

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Spiced Short Rib of Beef, Pomme Puree, Asparagus and Broccolini
Recipe by Josh Emett


Beef Short Rib
1 beef short rib
Lupi olive oil
20 black peppercorns
5 star anise
5 cloves
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
10 cardamon pods
100ml sherry vinegar
75g sugar
500ml Campbells Real beef stock

1 tbsp Mainland butter
4 shallots, finely diced
1 small clove garlic, chopped
2 field mushrooms, diced
50ml sherry vinegar
400ml beef braising liquor
Parsley, chopped

Pomme Puree
6 Agria potatoes
Anchor cream, boiled
Mainland butter, cold, diced
Chives, finely chopped
Lupi olive oil

6 spears asparagus
1 head broccoli
Pea shoots
Sugar snap peas
250g Mainland ricotta
Lupi olive oil
Zest and juice of 1 lemon
Chives, finely chopped

1. Preheat oven to 160C.

2. To prepare the short rib, heat a large frying pan over high heat and add a little Lupi olive oil. Season the beef with salt and place in the frying pan, fat side down. Cook until well browned. Brown on all other sides and spoon a little of the hot oil over the bones.

3. Dry roast the spices in a saucepan or casserole dish large enough to fit the beef. Allow the spices to toast until they become fragrant. Deglaze the frying pan with the sherry vinegar, reduce the liquid by half and then add the short rib. Cover the short rib with stock, bring to the boil and skin off any excess fat. Cover with a cartouche and braise the beef over low heat in the oven for 3-4 hours until tender.

4. To make the sauce, place a small frying pan over medium heat. Add a little Mainland butter and sweat the shallots, garlic and mushrooms. Deglaze the pan with sherry vinegar, reduce by half and then add the beef braising liquor. Bring to the boil, then reduce to the right consistency. Finish with chopped parsley.

5. To make the pomme puree, place the potatoes in a small saucepan of cold, slated water and bring to the boil. Boil until tender then drain and pass through a fine sieve. Return the potatoes to the heat and add Anchor cream and Mainland butter until the correct consistency is achieved. Top with chopped chives and drizzle with Lupi olive oil.

6. To prepare the vegetables, cut the broccoli into florets, then take the stalk and slice into rounds. Place some oil in a saucepan and add the broccoli, asparagus and peas. Cook slowly in the oil until
just tender. Season the ricotta with lemon zest and juice and salt and pepper.

7. To serve, cut the beef into portions and place on a serving dish. Place the asparagus on the plate and top with broccoli and sugar snaps. Drizzle over the ricotta mix and top with chopped chives. Place a spoon of pomme puree on the plate.

1. Leave the spices whole when cooking the beef so they can be easily removed
2. Once the short rib has initially been brought to the boil, do not boil again.
3. Use the right equipment and push the potatoes directly through a chinois. Do not scrape through or the potato will become gluey.
4. Boil the cream for the pomme puree, but add the butter cold.
5. The beef can be cooked the day before and reheated to serve.