The first part of this cook involves cooking low and slow for 4 hours. Preheat your pizza oven to around 150˚C and keep it stoked every hour or so with embers that you maintain a low temperature.
Rub your beef with oil, salt and pepper and sear on all sides first to brown the meat. Then place in a casserole dish with shallots, garlic, sage and beer. Cover and roast for 4 hours at around 150˚C until the meat is tender and soft.
Then when the beef is cool enough to handle, strip from the ribs and shred. Heat up your pizza oven to 250-300˚C and in a skillet reduce the gravy until you have a moist pulled beef texture. Then cook your gnocchi in boiling water for 3-4 mins, strain and add to a heavy-duty frying pan with olive oil, kale and chilli.
Top with the beef rib and beer gravy and finish with grated horseradish. Bake on a high heat in the pizza oven for 4-5 mins and serve.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
The Art of Fire Shoulder of Lamb Feast Slow fire, generous flavour Cooking lamb over the Flamery Asado Grill is an act of patience and generosity. The gentle rhythm of turning, basting and tending to the fire rewards you with tender, fragrant meat that falls apart at the touch of a fork. This is the [...]
The ultimate healthy fast food recipe - Mackerel and Tapenade! This recipe takes minutes to prepare and just moments to cook. The fierce heat of a pizza oven is perfect for roasting fresh fish without over cooking it and this herby stuffing is a twist on a classic tapenade. Method Preheat your oven to 250-300˚C. [...]
Pea Pesto and Sourdough discard Crackers! This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt. Method Heat your oven to at least 250˚C and pour your sourdough discard onto a lined baking [...]
The Art of Fire Grilled Salmon Fillet with Red Wine Reduction Where flame meets finesse Salmon cooked over searing heat becomes something truly special — crisp skin, tender flesh and that whisper of caramelisation that only real fire can create. The Beefer Grill transforms this everyday favourite into a restaurant quality experience, thanks to its [...]
Beef Short Rib Gnocchi with Black Kale
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Related Posts
The Art of Fire – Shoulder of Lamb Feast
Wood fired Cornish Mackerel
Pea Pesto and Sourdough discard Crackers
The Art of Fire – Grilled Salmon Fillet with Red Wine Reduction