Coffee-marinated veal rib with creamed potatoes
Item 1 of 1
- medium
- 4
- 6 hours
Coffee adds both aroma and depth to these marinated veal ribs, which are then cooked slowly in oil to ensure they stay incredibly tender. Roberto Petza makes an initial spiced coffee marinade for the ribs before cooking, finishing the dish with a coffee sauce to cut through the rich, creamy potatoes and sweet, succulent meat.
First published in 2016
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Ingredients
Metric
Imperial
Veal ribs
- 4 veal short ribs, approx. 800g, bone-in
- 20g of coffee beans
- 5g of rosemary
- 5g of thyme
- 5g of marjoram
- 3g of coriander seeds
- 1 garlic clove
- 12g of sea salt
- 2l extra virgin olive oil
Creamed potatoes
- 500g of Ratte potatoes
- 100ml of milk, warmed
- 50g of unsalted butter
- salt
Coffee sauce
- 50ml of espresso coffee
- 1/2 tsp sugar
- 2 tbsp of red wine vinegar
- 300ml of veal stock
To serve
- watercress
- nasturtium leaves
- edible flowers, such as geranium petals
- ground coffee
SAVE RECIPE
Method
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
- 20g of coffee beans
- 5g of rosemary
- 5g of thyme
- 5g of marjoram
- 3g of coriander seeds
- 1 garlic clove
- 12g of sea salt
- 4 veal short ribs, approx. 800g, bone-in
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
- 500g of Ratte potatoes
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
- 50ml of espresso coffee
- 300ml of veal stock
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
- watercress
- nasturtium leaves
- edible flowers, such as geranium petals
- ground coffee
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