Celeriac, short rib, braised onions, sweet and sour mustard seeds, and Dijonnaise sauce

Name: Celeriac, short rib, braised onions, sweet and sour mustard seeds, and Dijonnaise sauce
Ingredients: Salt & pepper; Clarified butter; 1 kg Short rib; 5 Knorr Professional Demi Glace Authentic; 50 g Knorr Professional Intense Roast Umami; 1 units.items Celeriac; 2 Knorr Professional Demi Glace Authentic; 20 g Knorr Professional Pepper Puree; 300 g white onions; 25 g Butter; 0.5 g Euroma Zwolsche stew by Jonnie Boer; 0.25 Water; 4 g Knorr Professional Liquid Concentrate Beef; 300 g Knorr Professional Garde d'Or Hollandaise sauce; 15 g Dijon mustard; 6 g Knorr Professional Intense Deep Smoke; 2.5 Pickle brine; 100 g Mustard seeds; 2 units.items Red chicory; Mustard cress, mustard leaf or amsoi

A refined dish with soft, roasted celeriac as a base, combined with braised onions and a fresh touch of sweet and sour mustard seeds.The creamy Dijonnaise sauce adds a rich and slightly spicy flavor that completes the dish. Recipe for 10 people.

Ingredients

Salt & pepper

Clarified butter

1kgShort rib

5Knorr Professional Demi Glace Authentic

50gKnorr Professional Intense Roast Umami

1units.itemsCeleriac

2Knorr Professional Demi Glace Authentic

20gKnorr Professional Pepper Puree

300gwhite onions

25gButter

0.5gEuroma Zwolsche stew by Jonnie Boer

0.25Water

4gKnorr Professional Liquid Concentrate Beef

300gKnorr Professional Garde d'Or Hollandaise sauce

15gDijon mustard

6gKnorr Professional Intense Deep Smoke

2.5Pickle brine

100gMustard seeds

2units.itemsRed chicory

Mustard cress, mustard leaf or amsoi

Preparation

Season the deboned short ribs with salt and pepper and fry them in the clarified butter.
Add the demi glace and roast umami and then braise them further under a lid for about 4 hours (or cook sous-vide at 92°C).

Clean the celeriac and cut into pieces.
Place the celeriac with the demi glace and pepper puree in a vacuum bag.
Vacuum seal and cook at 85ºC for 40 minutes.
Heat the celeriac in the jus and glaze.

Clean the onions and slice them thinly into half rings.
Melt the butter and add the sliced onions and the braising spices.
Let the onions caramelize lightly and add the water and liquid concentrate.
Put a lid on the pan and cook the onions for 2 hours at 125°C.
Remove the pan from the oven.

Heat the Hollandaise sauce and add the mustard and the smoke.
Strain the sauce and pour it into a siphon.
Pressurize the siphon with two cartridges.

Bring the pickle juice together with the seeds to a boil.
Let it simmer gently until the seeds are soft.

Divide the onions together with the celeriac and the shortrib among the deep plates.
Finish the dish with the sweet and sour, Dijonnaise sauce, red chicory, mustard leaves, and some mustard cress.