BRAISED BEEF RIBS WITH MEXICAN CHOCOLATE AND COFFEE SAUCE AND A CARDAMOM-FLAVOURED JULIENNE OF CARROTS

INGREDIENTS

For the beef ribs with stock:
8-10 beef ribs
2 marrow bones
1 onion, chopped
2 carrots, cut in mirepoix
1 leek (green part)
2 turnips, cut in mirepoix
1 bottle Corona beer
Salt and peppercorns

For the Mexican chocolate and coffee sauce: 
50 cl. beef coock                                                                                     35 g. coarsely ground coffee
1 pepper
Marrow of 2 bones
30 g. molasses
Zest of 1 orange
Green cardamom seeds
80 g. chocolate
Xoxopili 72%

For the julienne of carrots: 
500 g. carrots in julienne slices
10 spring onions (white part)
Butter
Vegetable stock or water
Cardamom seeds
Salt and freshly-ground pepper

PREPARATION

Beef ribs with stock: Cut the ribs across forming squares and separating the meat from the bones all round. Scrape the bones and sear the meat on the top.

Place all the other ingredients in a large pan, top with the seared ribs and cover with water. Cover the end of the marrow bones by tying a thick slice of carrot over both ends. Simmer for approximately 1½ hours, occasionally removing any scum and fat, until the meat is tender and is coming off the bones. Remove the meat and set aside. Strain the stock, reduce slowly to half and use for the chocolate and coffee sauce.

Mexican chocolate and coffee sauce: Heat the reduced beef stock without allowing it to boil. Add the coffee, cardamom and pepper. Stir, cover and leave to infuse for 5-6 minutes, then strain. Add the molasses and orange zest and make an emulsion with the chocolate and marrow. Beat in the blender for a few seconds until perfectly smooth. Pour over the ribs and cook over a very low heat for 20-30 minutes, stirring occasionally. Moisten the ribs if necessary to prevent them from drying out. They should end up well caramelised.

Julienne of carrots: Lightly fry the carrots, spring onions and cardamom with the butter. Add a little stock or water and boil until the liquid has evaporated, leaving the glazed carrots, which should be slightly al dente. Keep hot.

TO SERVE

Carefully arrange the julienne of carrots on heated plates. Add the ribs and pour over the chocolate and coffee sauce.