Making the Best Mayonnaise in the Nature for our Beef Ribs Burger
- bigboyrecipe2015
- Sep 11
- 4 min read
In the vast wilderness of Macedon Ranges, far from the clamor of city life, I, along with Song B, arrived at a secluded tiny house to embark on a cooking journey fueled by a campfire. Without sophisticated kitchen tools or the convenience of a supermarket, we relied solely on simple ingredients and a heartfelt passion for food. This time, we set out to create a French beef rib vegetable soup and a beef rib burger, using the most primal methods to awaken the soul of the ingredients and let our taste buds bloom in the embrace of nature.
The Warmth of the Campfire: A Dialogue with the Environment
The allure of outdoor cooking lies in its perpetual conversation with the environment. The first step in igniting the campfire is selecting slender twigs, carefully stacked to ensure the flames catch quickly. Two sturdy stones serve as an impromptu stovetop, cradling the pot as if nature itself were lending a hand. Preparing ingredients in this setting evokes a sense of pure focus. Onions, carrots, and celery are transformed into fine dices, each cut infused with reverence for the ingredients. The beef ribs, weighing about a kilogram, with their rustic bone-in appearance, spark anticipation for the rich flavors they will release into the soup. Trimming away excess fat and membrane to preserve the purity of the meat is both a commitment to the ingredients and a promise of deliciousness.
The Soul of the Soup: Beef Ribs
The essence of French beef rib vegetable soup lies in the alchemy of time and heat. Searing the beef ribs in a hot pan until golden locks in their juices while imparting a captivating caramelised aroma. Next, onions, carrots, and celery join the pot, dancing with a tablespoon of tomato paste to release their sweet, vegetal fragrance. A can of diced tomatoes and French lentils are added, followed by boiling water, allowing the ingredients to meld slowly in the pot. A few sprigs of thyme lend a delicate herbal note to the broth.
With the pot covered, the gentle heat of the campfire simmers the soup. As steam rises and the broth thickens, the essence of the beef bones and meat infuses the liquid, creating a heartwarming bowl of French vegetable soup. This slow-cooking process is not only a gesture of respect for the ingredients but also a patient reflection of life itself—in this wilderness, time seems to soften and yield.
The Perfect Pairing: Beef Ribs and Homemade Mayonnaise
If the soup is a warm embrace, the beef rib burger is a celebration for the taste buds. The tender beef ribs, retrieved from the soup, are lightly salted and placed on a grill over the campfire, where they develop an irresistible smoky aroma. Brioche buns are lightly toasted over the fire, their surfaces turning slightly crisp and exuding the sweet fragrance of butter.
The homemade mayonnaise is the soul of this burger. Two egg yolks, combined with a touch of white wine vinegar and half a teaspoon of Dijon mustard, are slowly whisked as olive oil is gradually drizzled in, conjuring the magic of emulsification at my fingertips. A final touch of lemon juice, salt, and a hint of BBQ sauce creates a balanced tangy-sweet flavor. The grilled beef ribs are sliced and layered onto the mayonnaise-slathered bun, topped with shredded cabbage and carrots. For an extra layer of richness, a sprinkle of cheese can be added if desired.
Fulfillment in the Wilderness
The rich beefy aroma of the soup intertwines with the sweet freshness of the vegetables, warming the cool night air. The burger, with its tender, juicy beef ribs and tangy mayonnaise, delivers a satisfying bite that makes one close their eyes in contentment. The beauty of outdoor cooking lies not in complex techniques or expensive ingredients but in the purity of coexisting with nature. Every bite carries the warmth of the campfire and the essence of the wilderness, evoking the simplicity and authenticity of life. In this uninhabited expanse, I learned to slow down and savor the dialogue between ingredients, fire, and the environment.
Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients
Beef Rib lentil Soup (serves 2)
Beef Ribs | 2pcs (800g) |
|---|---|
French lentils | 40g |
Onion | 1 each |
Celery | 2 stalks |
Carrot | 1 each |
Tomato Paste | 1 tbsp |
Canned Tomato | 1 can |
Thyme | few sprigs |
Salt | to taste |
Water | 1.5L |
Beef Rib Burger (serves 2)
Brioche Bun | 2 each |
|---|---|
Coleslaws | 100g |
Homemade Mayonnaise: | |
Egg Yolk | 2 each |
Dijon Mustard | ½ tsp |
White Wine Vinegar | 2 tsp |
Lemon Juice | 1 tsp |
E.V. Olive Oil | 120ml |
Salt | to taste |
BBQ Sauce | 2 tbsp |
Steps
Beef Rib lentil Soup
1.
Dice the onion, celery, and carrot.
2.
Heat a little oil in a soup pot, sear the beef ribs until golden on the surface, then remove and set aside.
3.
Add the onion, carrot, and celery to the pot and sauté until softened. Then add the French lentils, tomato paste, canned tomatoes, thyme, hot water, and the beef ribs. Cover and simmer for 1.5 hours.
4.
After 1.5 hours, remove the beef ribs and set aside. Once the soup has thickened, season with salt, mix well, and serve.
Beef Rib Burger
5.
Make the mayonnaise: place the egg yolks, mustard, and vinegar in a bowl, whisk until combined.
6.
Slowly add the olive oil, first drop by drop while whisking until the mayonnaise begins to thicken.
7.
Then add the rest of the oil in a slow, steady stream, whisking continuously until fully incorporated. This process is called emulsifying.
8.
Finally, add lemon juice, salt, and BBQ sauce, mix well.
9.
Take the braised beef ribs, rub lightly with oil and salt, then char over direct flame until the surface is slightly caramelised. Remove and slice.
10.
Spread some butter on the brioche buns and toast lightly in a pan until crisp.
11.
Mix the shredded cabbage with some of the mayonnaise.
12.
Assembly: spread mayonnaise on the bun, layer with beef rib slices, cabbage, and grated cheddar cheese, then top with the bun to finish.
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