Slow-Braised Short Rib, Sweet Potato Purée, & Fresh Radish Slaw
Category: Other
INGREDIENTS
- 2 lb. Short Rib
- 1 Onion (peeled & chopped)
- 1 Carrot (peeled & chopped)
- 1 Parsnip (peeled & chopped)
- 1 Celery (chopped)
- 1 C Water
- 1 C Beef Stock
- 1 C Red Wine
- Whole Black Peppercorns
- Thyme Stems
- Bay Leaves
- 2 Large Sweet Potato
- 2 T Mascarpone
- 1 T Maple Syrup
- Salt & Pepper
- Canola Oil
- 1 Valentines Radish
- 1 Gala Apple
- 1 T Chives (chopped)
- 1 T Mixed Sesame Seeds
- Ver Jus Vinaigrette
BRAISING
Ask the butcher to clean the fat off of the short ribs. Place the short ribs in a zip lock bag. Add the chopped vegetables, water, stock, wine, a handful of thyme, bay leaf, and spoonful of peppercorns. Seal the zip lock and place in the fridge for 12–24 hours.
Preheat oven to 300ºF. Remove the short rib from the marinade and pat dry with paper towel. Pour everything else in the bag into an ovenproof pan that is big enough to braise the short rib. Place the pan on high heat with a little canola oil, then place the short rib in the pan and brown on all four sides. Deglaze with a little red wine, add to the braising pan and cover.
Place in the oven for about 7 hours. Check it every couple of hours and rotate your pan to ensure even cooking. Once the short rib starts to fall apart it is finished. Remove from the braising liquid and strain. Slowly reduce the braising liquid on medium heat until it coats the back of a spoon.
PURÉE
Cut the sweet potatoes in half. Cover with oil, salt and pepper and roast at 400ºF until tender. Remove the skin and place in a food processer. Add the mascarpone, maple, and a nob of butter and purée till smooth.
SLAW
With a mandolin, julienne the apple and radish and place in a tossing bowl. Cover with Ver Jus Vinaigrette, a pinch of salt, chives and sesame seeds.