Black angus rib

Ingredients
1 rib of Black Angus
1 liter beef bouillon
250 ml of vinegar Forvm Cabernet Sauvignon
50 ml of vinegar Forvm Chardonnay
400 g season mushrooms
200 g potatoes
2 “AJI” yellow
lime
sprouts of coriander
1 bunch of “Salicornia” (Pickleweed/Glaswort)
Salt

ELABORATION

1. Separate the  Black Angus rib form its bone and vacuum cook it at a temperature of 65 ° C for 12 h. Cut into portions. 
2. For the coat, reduce the Forvm Cabernet Sauvignon vinegar and add the meat broth, lime juice and grated lemon peel. Bring it to a glazed consistency. 
3. For the garnish, roast potatoes, we peel and mix them with the yellow “AJI”, lime juice and grated lemon peel. Saute the mushrooms in olive oil, garlic and fresh thyme, add Forvm Chardonnay vinegar and let it marinate 2 minutes. 
4. We heat the ribs in the oven at 180 ° painting the meet several times  with the reduction of the broth and vinegar until it is very bright.
5. Place the ribs with sauce on a plate and decorate with mushrooms, mashed potatoes and garnish with coriander sprouts and Pickleweed.