Heston Blumenthal's Chilli Con Carne Rib of Beef

Sep 16, 2011

  1. DjTiesticles Northern and proud

    DjTiesticles
    8,772 posts
    Since Apr 3, 2006
    Serves 8

    Preparation time overnight

    Cooking time over 2 hours



    In this recipe, Heston uses grams for both solid and liquid measurements for pinpoint accuracy. To weigh liquids, any suitable container can be placed on digital scales and the scales reset to zero.

    Ingredients
    For the short-rib brine
    1kg/2¼lb water
    100g/3½oz salt
    300g/10½oz Jack Daniel's whiskey
    8 beef short-ribs
    For the kidney beans
    1kg/2¼lb water
    10g/½oz salt
    300g/10½oz dried organic kidney beans
    45 large on-the-vine cherry tomatoes
    For the chilli powder blend
    2-3 dried devil's penis chillies, de-seeded
    2-3 dried bird's-eye chillies, de-seeded
    1 tsp Somalian extra-hot chilli powder
    10g/½oz sweet smoked paprika
    10g/½oz Durango ground chilli powder
    10g/½oz El Rey ground chilli powder
    10g/½oz Madera ground chilli powder
    20g/¾oz Pecos Red ground chilli powder
    20g/¾ Rio Tejas ground chilli powder
    For the stock
    650g/1lb 7oz oxtail
    1kg/2&frac14lb rib bones (ask your butcher to cut them so that they will fit into the pressure cooker)
    flour, as needed
    50g/1¾oz grapeseed or groundnut oil
    1.5kg/3lb 5oz lean beef mince
    25g/1oz unsalted butter
    1 large onion, sliced
    3 large leeks, white and pale green parts only, sliced
    2 large carrots, sliced
    2 tsp chilli powder blend
    1 bottle red wine (preferably Syrah)
    5 long peppers (pipenlongum, available through online shops)
    10g/½oz fresh chives
    10g/½oz fresh flatleaf parsley
    10g/½oz fresh tarragon
    2 fresh bay leaves
    For the braised short-ribs
    8 brined beef short-ribs
    plain flour, for dusting
    3-4 tbsp reserved fat from the stock
    2 tsp chilli powder blend
    1 large onion, sliced
    4 large leeks, white and pale green parts only, sliced
    3 large carrots, sliced
    1 bottle red wine (preferably Syrah)
    5 long peppers (pipenlongum, available through online shops)
    1kg/2¼lb reserved beef stock
    reserved kidney beans and their liquid
    For the cipolline confit
    250g/8¾oz peeled cipolline onions
    10g/½oz salt
    extra virgin olive oil, as needed
    For the roasted peppers
    4 red bell peppers
    extra virgin olive oil, as needed
    For the finishing butter
    120g/4¼oz butter, softened to room temperature
    20g/¾ chilli powder blend
    5g/¼oz cumin
    2 limes, zest and juice only
    1 tsp Tabasco sauce
    1 tsp Jack Daniel's whiskey
    1 tsp finely grated Parmesan cheese
    1 tsp tomato ketchup
    ½ tsp Worcestershire sauce
    For the finished chilli con carne
    3-4 tbsp (plus extra if needed) reserved fat from the stock
    1kg/2¼lb lean beef mince (preferably dry-aged and free of gristle - ask your butcher)
    40g/1½oz chilli powder blend
    3 whole star anise
    1 large onion, finely diced
    5 large cloves of garlic, finely chopped
    1 large carrot, finely diced
    50g/1¾oz fresh jalapeno chilli, finely chopped
    40g/1½oz tomato purée
    600g/1lb 5oz Jack Daniel's whiskey
    reserved short-ribs and their braising liquid
    reserved kidney beans and their braising liquid
    salt
    reserved cipolline confit, drained of oil and cut into quarters
    reserved roasted peppers
    1 fresh jalapeno chilli, finely diced
    finishing butter, as needed
    For the muffins
    300g/10½oz butter
    560g/1lb 3¾oz canned sweetcorn
    50g/1¾oz whole milk
    200g/7oz double cream
    250g/8¾oz plain flour
    1½ tsp baking powder
    190g/6¾oz caster sugar
    100g/3½oz free-range eggs
    pinch of salt
    40g/1½oz water
    For the sour cream ice cream
    500g/1lb 2oz low-fat sour cream
    500g/1lb 2oz crushed dry ice

    Method
    You will need the following special equipment: spice grinder, pressure cooker, muslin, oven thermometer, silicone muffin mould, food mixer, dry ice.

    BRINING THE SHORT-RIBS
    1. Combine the water and the salt in a storage container and stir from time to time to dissolve the salt.
    2. Meanwhile, tip the Jack Daniel's into a small pan and slowly bring to the boil. As soon as it has reached boiling point, carefully ignite the alcohol with a match. (This removes the harsh, raw notes of the alcohol, but take care because it will go up with a large flame and will burn for some time on the hob.) Reduce it by half, then leave to cool completely before adding it to the pan of salted water.
    3. Place the short-ribs in the brine. Cover and refrigerate for 12 hours.
    4. Remove the ribs from the brine and place in a container of cold, fresh water. Allow to soak for six hours, changing the water regularly.

    PREPARING THE KIDNEY BEANS
    1. Combine the water and salt in a storage container and stir to dissolve the salt.
    2. Tip the beans into the container, cover and refrigerate for 12 hours. This soaking step will help the finished beans to cook evenly and keep the skins from splitting during the cooking process.
    3. Meanwhile, bring a large pan of water to the boil. Fill a large bowl with iced water (if ice is not available, use the coldest water from the tap).
    4. Pull the tomatoes off the vine, reserving the vine. Remove the cores with a paring knife.
    5. Cut the tomatoes into quarters and place in a sieve over a bowl. Sprinkle two teaspoons of salt over them and leave until about 100g/3½oz tomato juice has collected in the bowl.
    6. Place the tomatoes and their juice in a small pressure cooker. Put on the lid and place over a high heat. When it reaches full pressure, cook for 20 minutes.
    7. Remove from the heat and leave to cool. Once cool, remove the lid and place the tomatoes back on the hob. Cook over a high heat, stirring frequently, until the liquid has reduced by half, about 15 minutes.
    8. Leave the tomatoes to cool again, then tip into a container. Add the reserved vines and cover (this will infuse the fresh, raw aroma of tomatoes on the vine into the liquid). Store this tomato liquid in the fridge until the beans have soaked.
    9. Strain the beans and tip into a small pressure cooker. Remove the vines from the tomatoes. Add the tomatoes to the beans. If necessary, add some water so that the beans are covered.
    10. Put on the lid and place over a high heat. When it reaches full pressure, cook for 25 minutes. Remove from the heat and leave to cool. Tip the beans and tomato sauce into a large container. Cover and store in the fridge until required.

    MAKING THE CHILLI POWDER BLEND
    1. Finely grind the chillies with a pestle and mortar or a spice grinder. Measure out half a teaspoon of each into a container.
    2. Add the remaining ingredients and stir to combine. Cover and store until required.

    MAKING THE STOCK
    1. Preheat the oven to 200C/400F/Gas 6. While the oven is heating, toss the oxtails and rib bones in flour to coat lightly. Place in a roasting tray and roast for 40-45 minutes, or until golden-brown, turning regularly.
    2. Meanwhile, place a large pan over a high heat for at least five minutes. Add the oil and wait until it starts smoking - it must be hot enough so that the mince browns rather than stews. Add 1kg/2¼lb of the mince in batches, in a single layer, and stir until browned. You might need to deglaze the pan with water between batches if any crustiness develops in the bottom.
    3. Discard the fat left in the pan and add the butter. Melt over a low heat, then add the onion, leeks and carrots and cook for ten minutes, or until soft. Scatter over the chilli powder, stir to combine and cook for an additional five minutes over a high heat to release the aromas of the chillies.
    4. Turn the heat back to medium and deglaze the pan by adding the wine and scraping up all the bits stuck to the bottom while bringing it to the boil. Once the liquid has reduced by two-thirds, tip it and the vegetables into a small pressure cooker.
    5. Add the cooked mince and the reserved raw mince, the roasted bones and the long peppers. Pour in enough water to entirely cover the ingredients. Put on the lid and place over a high heat. When it reaches full pressure, cook for two hours.
    6. Take the pan off the heat and allow to depressurise. Remove the lid and add the herbs. Allow to infuse for 30 minutes.
    7. Strain the stock and cool over ice or in the fridge.
    8. When cool, remove all the fat that has come to the top and reserve.
    9. Tip the stock into a large pan and place over a high heat. Reduce by half, skimming constantly to remove any remaining fat and impurities. Leave to cool, then store in the fridge until required.

    BRAISING THE SHORT-RIBS
    1. Dust the ribs on all sides with flour. Melt the reserved fat in a large cast-iron casserole over a high heat. When the fat starts smoking add the ribs in batches. Sear on each side (1-2 minutes) until golden-brown. Remove the ribs from the pan and set aside.
    2. Lower the heat to medium. Add the chilli powder blend to the pan and fry quickly for around two minutes to release the flavour into the oil. Add the onion, leeks and carrots and cook for 15-20 minutes, or until the vegetables are lightly caramelised, stirring occasionally.
    3. Pour in the wine and bring to the boil, scraping up all the bits stuck to the bottom of the pan. Meanwhile, line the inside of a storage container or pan with a piece of muslin large enough to hold all the vegetables. Once the wine has reduced by two-thirds, tip the vegetables out of the casserole into the lined container. Tie up the muslin and return the 'bag' to the casserole, also returning the liquid that has drained into the container.
    4. Preheat the oven to 140C/275F/Gas 1.
    5. Add the short-ribs, plus the reserved stock and kidney beans in tomato sauce to the casserole. Cover the dish first with cling film, then with aluminium foil, and place in the oven for five hours.
    6. Remove the casserole from the oven and leave to cool. Squeeze the excess juice from the muslin bag, then discard the bag and its contents.
    7. Transfer the short-ribs to a large container. Use a slotted spoon to remove the beans and place them in a separate large container.
    8. Skim off any fat from the braising liquid and strain through a sieve. Divide the liquid between the two containers, covering the beans and the short-ribs. Store the meat and beans in the fridge until required.
    9. After the short-ribs have been stored for a few hours, remove the meat from the gelatinous liquid, brushing off any excess jelly, and place on a chopping board. Remove the meat from the bone and discard both the bones and any heavy connective tissue.
    10. Using a fork, shred the meat into long pieces where it wants to separate naturally.
    11. Return this shredded meat to the gelatinous liquid, submerging it to keep it from drying out. Store in the fridge until needed.

    MAKING THE CIPOLLINE CONFIT
    1. Season the onions with the salt and place in a pan in a single layer. Cover with olive oil.
    2. Cook over a low heat until the onions are completely tender. Transfer to a storage container and chill in the oil.

    PREPARING THE ROASTED PEPPERS
    1. Preheat the grill until very hot.
    2. Core and halve the peppers, and remove the white pith and seeds.
    3. Put the pepper halves, skin side up, on a grill pan and brush them with olive oil. Place under the hot grill and leave them until they are black.
    4. Remove the blackened peppers from the grill and wrap immediately in cling film. Set aside for ten minutes.
    5. Unwrap the peppers and peel off the blackened skin.
    6. Cut the peeled peppers into 1cm/½in cubes and store in the fridge until needed.

    MAKING THE FINISHING BUTTER
    1. In a small pan heat 20g/¾oz of the butter with the chilli powder blend and cumin, and fry lightly. Transfer this mixture to a heatproof bowl and allow to cool to room temperature.
    2. Blanch the lime zest briefly in boiling water, refresh in cold water and then mince finely.
    3. Add the zest and all the other ingredients to the butter mixture. Fold together until everything is evenly mixed. Transfer to a storage container and keep refrigerated.

    ASSEMBLING THE CHILLI CON CARNE
    1. Place a large pan over a high heat for at least five minutes. Add the reserved fat. When smoking hot, add the mince in batches and cook until evenly browned. Between batches deglaze with water as needed and save all of the bits and liquid that is collected.
    2. Using a slotted spoon, transfer the mince to a bowl or plate, leaving the fat in the pan. Deglaze the pan with a little water to remove the bits of meat stuck to the bottom. Add these bits to your browned meat.
    3. Turn the heat down to medium and add a bit more of the fat. Add the chilli powder blend and fry briefly, adding more fat if needed.
    4. Crush the star anise and bag it in a square of muslin. Add this and the onion to the pan and cook for 10-15 minutes, or until the onion is soft and caramelised.
    5. Turn the heat down to low, then add the garlic, carrot and jalapeno chilli. Cook for about ten minutes, or until soft.
    6. Add the tomato purée and cook until it becomes a deep brick-red colour.
    7. Deglaze the pan by turning the temperature up to medium and adding the Jack Daniel's. (Be careful as the whiskey will flame.) Bring it to the boil, then scrape up all the bits stuck to the bottom.
    8. Add the browned mince plus the short-ribs and their liquid to the pan. Stir in the reserved kidney beans and braising liquid and simmer over a low heat for 40 minutes. Adjust the seasoning to taste with salt. At this point it is best to cool and store the chilli, and finish it later that day or the next. However, you can continue now if you wish.
    9. If you have allowed your chilli to cool, reheat it over a low heat. Adjust the seasoning with salt and the chilli powder blend if necessary.
    10. Add the cipolline confit, roasted peppers and diced jalapeno. Fold together, being careful not to break the delicate beans.
    11. Fold in the finishing butter to give a fresh acidity and glossy sheen to the sauce. The amount that you add depends on your personal preference.

    MAKING THE CORN MUFFINS
    1. Preheat the oven to 190C/375F/Gas 5, using an oven thermometer to check it. Lightly butter and flour a large muffin tin or use a silicone muffin mould.
    2. Melt 25g/1oz of the butter in a large pan or casserole. Add the corn and fry over a medium heat for 2-3 minutes.
    3. Pour in the milk and double cream and simmer over a low heat for five minutes.
    4. Tip the corn mixture into a food processor and blend until smooth. Push this mixture through a fine sieve and set aside. Discard what's left in the sieve.
    5. With the rest of the butter, make beurre noisette. Put the butter in a pan over a medium heat. When the butter stops sizzling (a sign that all the water has evaporated, after which it will burn) and develops a nutty aroma, remove it from the heat immediately. Strain it into a jug and leave to cool until needed. Discard the blackened solids in the sieve.
    6. Sift the flour and baking powder into a bowl. Add the caster sugar.
    7. Whisk the eggs and salt together, then pour into the dry mixture, along with the water and 225g/8oz of the reserved creamed corn.
    8. Pour the beurre noisette into the muffin mixture and stir. (Try to avoid tipping in any sediment that may have collected at the bottom of the jug.)
    9. Spoon the muffin mixture into the prepared tin or mould and bake for 20-25 minutes, or until a pale golden-brown.

    MAKING THE SOUR CREAM ICE CREAM
    1. Crush the dry ice either briefly in a food processor or by wrapping in a tea towel and beating with a rolling pin.
    2. Tip the sour cream into the bowl of a food mixer. Mix on a medium speed while adding small amounts of crushed dry ice until the sour cream is thick and nearly frozen.
    3. Use a spoon to scrape the mixture into a rectangular mould, and place in the freezer to harden for one hour.
    4. Unmould the ice cream and serve immediately


    Seriously, who in their right mind is going to bother with that when you could open a jar of Uncle Ben's?
  2. DJ Tainted

    DJ Tainted
    4,403 posts
    Since Oct 14, 2004
    bet is tastes buff tho
  3. Fizzik Bonafied Geezer

    Fizzik
    3,855 posts
    Since Mar 3, 2011
  4. DjTiesticles Northern and proud

    DjTiesticles
    8,772 posts
    Since Apr 3, 2006
    Is it really worth it though?

    You'd be absolutely knackered after making it and would probably end up throwing it in the bin and ordering in a takeaway
  5. Dred Storm PSN: Mattsta-83

    Dred Storm
    6,124 posts
    Since Sep 25, 2002
    did i just read a 1kg of water?

    whats wrong with givin it in fuckin millilitres?
  6. vdubjb

    vdubjb
    15,509 posts
    Since Apr 28, 2004
    Can at least halve those ingredients. Just use a commercial chile powder and a jar of chile sauce.
  7. MegaJon

    MegaJon
    2,285 posts
    Since May 21, 2010
    In truth you could probably halve those ingredients without noticing. Doubt heston would even notice tbh.
  8. Doubleclick

    Doubleclick
    7,405 posts
    Since Mar 3, 2004
    Because if you're weighing everything else, it's much easier and quicker to weigh the other stuff too (1ml water = 1g) and you end up with fewer things to clean.

    I quite often rewrite a good recipe I'm going to use a lot to include weights for everything, especially in baking where precise amounts make a difference.
  9. weedsmoker53

    weedsmoker53
    3,745 posts
    Since Aug 27, 2010
    I need to get a mortar and pestle. :domo::domo:
  10. megamindbeastfeatures

    megamindbeastfeatures
    435 posts
    Since Aug 25, 2011
    Fuck off! I like cooking but that is nonsense.
  11. z0ma

    z0ma
    2,336 posts
    Since Feb 16, 2009
    in that recipe there's 2 whole bottles of red wine and over 25 single measure of jack daniel's. :laughing:
  12. grotbagz dilly dally lama

    grotbagz
    367 posts
    Since Aug 28, 2011
    Looks amazing.

    I'm gonna try it in the week, I think, minus the muffins and sour milk ice cream.
  13. Neurotoxin

    Neurotoxin
    9,205 posts
    Since Oct 3, 2001
    Chilli con carne has got to be one of the most foolproof piece of piss dishes to make. Why anyone would open a jar of anything to make one is totally beyond me.

    Heston in making things complicated and over the top shocker.
  14. JohnC PSN: manchestermans

    JohnC
    11,677 posts
    Since May 10, 2001
    :script::laughing:

    I did the same the other week. Made a hench fish pie, took me about 2 hours to prepare it and then once it was ready it made me feel sick looking at it\knowing I had to eat it, even though there was nothing wrong with it! I had 2 nights worth of it and then binned it:thumbdown
  15. DjTiesticles Northern and proud

    DjTiesticles
    8,772 posts
    Since Apr 3, 2006
    Because not everybody has the time nor a kitchen large enough for you to lay out the 200,000 ingredients you need for this recipe
  16. Neurotoxin

    Neurotoxin
    9,205 posts
    Since Oct 3, 2001
    So the only alternative to this recipe is in a jar?
  17. megamindbeastfeatures

    megamindbeastfeatures
    435 posts
    Since Aug 25, 2011
    Fish. Bleueuegh.

    If it comes from the sea. Leave it be!
  18. DJ I.C.

    DJ I.C.
    3,179 posts
    Since May 19, 2005
    This.
    Watched the episode when it was first broadcast and it did look nice tho'. If i could be bothered i'd give it a crack, even just applying some of those ingredients/techniques would improve the best home made efforts.
  19. DjTiesticles Northern and proud

    DjTiesticles
    8,772 posts
    Since Apr 3, 2006
    This

    I'll have fish and chips but that is it. Everything else that comes from the sea is rank.
  20. DJ Tainted

    DJ Tainted
    4,403 posts
    Since Oct 14, 2004
    king prawns are awesome. swordfish steak is also banging. scallops are cool as well, dont taste of much but still weirdly tasty.
  21. KG

    KG
    32,107 posts
    Since Jul 24, 2002
    Wrong, fish is awesome.
  22. JohnC PSN: manchestermans

    JohnC
    11,677 posts
    Since May 10, 2001
    :script::smashed:

    What is wrong with you people?! Fish is one of the best things you can eat:smashed:

    I currently have Jamie O'd beef brisket chilli on the go! should be ready in another 2 hours or so but I had a few issues due to not having a big enough pan\pot! The butcher told me to cook it for as long as possible anyway so it may not get eaten until tmw now!?:laughing::teef:
  23. luthatron \o/ Lord Wavey \o/

    luthatron
    42,245 posts
    Since Feb 3, 2004
    fish is wizard, peppered mackrel, smoked salmon, calimari (would love to eat giant squid!) and mussels are all great.
  24. blaze dis one Registered Loser

    blaze dis one
    3,564 posts
    Since Jul 6, 2002
    Man FUCK Blumenthal. THIS man knows how to make Chilli....

    :cry: b2b :ana:

    [YOUTUBE]GFjstQ30RI8[/YOUTUBE]
  25. JohnC PSN: manchestermans

    JohnC
    11,677 posts
    Since May 10, 2001
    ^^^ wtf?! :ana:
  26. Neurotoxin

    Neurotoxin
    9,205 posts
    Since Oct 3, 2001
    Lol. Everything that comes from the sea is rank.

    Spaghetti hoops for dinner?
  27. thebeatbarbarian

    thebeatbarbarian
    2,285 posts
    Since Dec 11, 2005
    cracked me up :laughing:
  28. DjTiesticles Northern and proud

    DjTiesticles
    8,772 posts
    Since Apr 3, 2006
    :twothumbs:
  29. soundsurfer the future! the future!

    soundsurfer
    12,461 posts
    Since Nov 12, 2004
    :laughing:
  30. Robbo Delicious

    Robbo Delicious
    22,830 posts
    Since Apr 12, 2006

    negged