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Tuesday, January 3, 2012

Apple Braised Short Rib, Roasted Red-Bliss Potatoes, Rutabaga, Broccoli, and Shitake Mushrooms

This is a very simple dish that can easily be replicated in anyone's home. I came up with this recipe on the go as I prepared this dish. First, season the short ribs with salt, pepper, and canola oil. Next, either grill the short ribs or sear them in a pan to get a lot of color. Browning meat is what gives it a deep, rich umami flavor. Then, remove the short ribs and deglaze the pan with red wine, apple cider, and apple cider vinegar. Bring this up to a boil and then add garlic, onion, carrot, celery, apple, bone marrow, salt, pepper, all spice, cinnamon, honey, and fresh thyme. Once the liquid has come up to a slow boil add the short ribs back to the pan, lower the flame, and simmer for about 3 or 4 hours until very tender. Then, remove the short ribs from the braise, and if they have bones cut them out. When you are able to handle the short ribs portion them into equal 4-6 oz portions. Next, strain the braising liquid thoroughly, and chill completely. Once chilled the fat will rise to the top, so it can be easily removed. After the fat is skimmed, heat the liquid back up and reduce it at least by half. Add the short ribs back and glaze until done. Make sure to taste for seasoning.

Meanwhile, peel and portion the rutabaga and wash the potatoes. Bring a large pot of heavily salted water to a boil and add both the potatoes and rutabaga. Cook until 90% done and then drain. Also, portion the broccoli into its florets, stem, and leaves. I only used the florets today, but the stems and leaves are in my opinion better than the florets, so do not throw them out! Blanch the broccoli in salted boiling water for a couple minutes and then shock them in salted ice water. Once cooled remove from the ice water and dry. Preheat an oven to around 400 degrees. Mix together the rutabaga, potatoes, broccoli, shitake mushrooms, garlic, onions, salt, pepper, thyme, olive oil, and a little butter. Put on a baking or roasting dish and cook until the vegetables start to caramelize. Serve immediately with the short ribs. Serve the dish family style and dig in!

Everyone absolutely loved the food, and I though it was pretty good too. The short ribs had a great balance of acidity to sweetness and the vegetables were spot on. I really encourage people to try this "recipe".

I still have not invested in this camera I have talked about numerous times........

2 comments:

  1. Awesome! I love the ingredients you have put in the sauce. I can't help but think this dish might work better if instead of simmering the short ribs on the stove you instead put them with the apple juice in a dutch oven in a 70 C oven overnight with a cartouche or ajar lid to allow for evaporative cooling. Or sous vide - if only....

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  2. Only if.........

    Cooking them with a dutch oven in an oven is a completely viable option (better heat control), but my oven was occupied at the time.

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