Short Rib Pateta

• Olive oil
• 800 g short rib, cut into 10 cubes
• 2 onions, roughly chopped
• 5 celery sticks, diced
• 3 carrots, diced
• 6 garlic cloves, sliced
• 750 ml beef stock
• Salt and pepper to taste

• For the jus

• 50 g unsalted butter, cut into cubes
• 3 medium-sized potatoes
• 1½ litres boiling water
• 16 g flour
• 2 eggs, yolks and whites separated
• 1 tsp ground turmeric
• Salt and pepper
• 1 litre neutral oil for frying

1. 1

   In a pan, heat some olive oil and add the onions, celery, carrots, and garlic. Sauté until softened. Add the brisket, followed by the salt and pepper, and sear on both sides.

2. 2

   Add the beef stock and bring to a boil, then lower the heat. Cover with a lid and cook over a low heat for 3 hours, or until the short rib is super tender and falling apart. Allow it to cool completely.

3. 3

   Place in the fridge overnight. The next day, remove the brisket, then gently skim the fat from the top using a spoon (discard it or keep it for another use). Strain the vegetables and discard them. Use only the liquid, placing it in a saucepan over very high heat and reduce it by half.

4. 4

   Remove from the heat and add the 50g of cold butter, cut into cubes, whisking until the jus is thick enough.

5. 5

   Peel, cut, and boil the potatoes in salted water until soft. Drain and transfer to a bowl. Add the flour, egg yolks, turmeric, and salt and pepper to taste.

6. 6

   Heat the oil in a deep pan.

7. 7

   Shape the potato mixture into balls and flatten them slightly. Gently dip each one into the egg whites (do not whisk the egg whites). Carefully place them into the hot oil and fry on each side until deeply golden.

8. 8

   Carefully remove and place on a tray lined with paper towel.

Plating

9. 9

   Place Pateta on a plate and lay a slice of warmed short rib on top. Finish with a generous amount of jus, sprinkle with crispy shallots, and top with freshly sliced scallions.