Coffee-marinated veal rib with creamed potatoes

  • Main
  • medium
  • 4
  • 6 hours, plus 24 hours marinating

PT6H

PT24H

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Ingredients

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Imperial

Veal ribs

Creamed potatoes

Coffee sauce

To serve

1
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
2
Preheat the oven to 110°C/gas mark ¼
3
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
  • 2l extra virgin olive oil
4
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
5
Meanwhile, prepare the sauce. Add the sugar to a pan and allow to caramelise briefly over a medium heat. Stir in the vinegar and continue cooking until it evaporates
  • 1/2 tsp sugar
  • 2 tbsp of red wine vinegar
6
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
7
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
  • 100ml of milk, warmed
  • 50g of unsalted butter
  • salt
8
To serve, divide the creamed potatoes between serving plates. Drain the cooked ribs from the oil and place on top of the potatoes before pouring over a little of the coffee sauce. Garnish with sprigs of watercress and nasturtium, edible petals and a final dusting of ground coffee powder
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