Coffee-marinated veal rib with creamed potatoes

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



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Veal ribs

Creamed potatoes

Coffee sauce

To serve

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 110°C/gas mark ¼
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
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 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
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
  • 100ml of milk, warmed
  • 50g of unsalted butter
  • salt
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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