1 sheet boneless beef short ribs
350ml beef stock
150ml Barker’s Professional Fiery Wing Glaze
quantity water-soaked bamboo skewers or metal skewers
extra Barker’s Professional Fiery Wing Glaze
1 cup puffed amaranth
In a frypan, add a little oil and brown the beef short rib on both sides.
Place the short rib into a vacuum pac bag with the beef stock and the Barker’s Professional Fiery Wing Glaze. Heat seal closed and either sous vide at 75 degrees for 24 hours or steam for 5 hours.
Cut the bags in a colander suspended over a bowl to catch the juice. Keep the juice for the next batch.
Lay the short rib on a paper-lined tray with another sheet of paper over the top, then another baking sheet with weights. Press in the cool-room overnight.
Remove weights, trays and paper. Cut the rib into small rectangular blocks.
Punch a skewer in one end, heat the rib in the oven.
Roll the rib through extra Barker’s Professional Fiery Wing Gaze then through puff amaranth.