Coffee, Tea or Veal?

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Make Coffee, Tea or Veal?

Coffee adds both aroma and depth to these marinated veal ribs, which are then cooked slowly in oil to ensure they stay incredibly tender.  Spiced coffee marinade for the ribs before cooking then finishing the dish with a coffee sauce to cut through the rich, creamy potatoes and sweet, succulent meat  truly creates a dish that won't be soon forgotten.

(This recipe requires more than one (1) day preparation. Think Sunday dinner with friends and family)

Coffee Marinated Veal Rib with Creamed Potatoes

Ingredients

Serves 4

Veal Ribs

4 veal short ribs, approx. total weight, 2 lbs., bone-in

1 1/2 tbs. of coffee beans

1 1/2 tsp. of rosemary

1 1/2 tsp. of thyme

1 1/2 tsp. of marjoram

1 tsp.of coriander seeds

1 garlic clove

1 tbs.  of sea salt

2 quarts of extra virgin olive oil (Veal ribs need to be covered completely in a evoo bath)

Creamed Potatoes

1 1/8 lb of white finger potatoes

1/2 cup of milk, warmed

2 tbs.of unsalted butter

salt

Coffee Sauce

3 tbs. of espresso coffee

1/2 tsp sugar

2 tbsp of red wine vinegar

1 1/2 cups of veal stock

To Serve

watercress

nasturtium leaves

edible flowers, such as geranium petals

ground coffee (finely ground to a powder) 

Directions

Begin with the coffee marinade for the veal. Place the coffee beans, herbs, spices, garlic and salt in a pestle and mortar and pound together to make a paste. Rub the paste evenly over the ribs and cover, leaving to marinate in the fridge for 24 hours.

Preheat the oven to 225°F

Brush any excess marinade from the ribs and place in a deep roasting tray. Cover with the olive oil and cook slowly for 6 hours until tender and well-browned.

When the ribs have 30 minutes left to cook, bring a large pan of salted water to the boil. Add the potatoes and cook for 10–15 minutes until very soft.

Meanwhile, prepare the sauce. Add the sugar to a pan and allow to caramelize briefly over a medium heat. Stir in the vinegar and continue cooking until it evaporates.

Stir in the coffee for a few seconds, then add the veal stock and stir well. Reduce the heat to low and cook gently for 5 minutes until slightly reduced, then remove from the heat and keep warm until ready to serve.

Drain the cooked potatoes and, once cool enough to handle, peel and discard the skin. Pass through a fine sieve into a bowl and mix in the warmed milk and butter until completely smooth, seasoning to taste.

To serve, divide the creamed potatoes between serving plates. Drain the cooked ribs from the oil and place on top of the potatoes then drizzle a little of the coffee sauce over the veal. Garnish with sprigs of watercress and nasturtium, edible petals and a final light dusting of coffee powder.

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