Delicious short ribs with persimmon

Short Ribs with Persimmon and Pumpkin Ale
Serves 4 (1lb. of short ribs per person)


Short Ribs:
4 lbs. Short Ribs
2t of ground spice mix (clove, nutmeg, cinnamon, star anise)
2 carrots
2 stalks of celery
3 onions
2C beef stock
1T tomato paste
3C Magnolia Pumpkin Ale (or any pumpkin ale will do)
4 pureed hachiya persimmon

Squash Puree:
2 lbs. Butternut Squash
1/2C brown butter

3 Fuyu persimmon,quartered and roasted
1/4C toasted pumpkin seeds
4oz. Watercress
1T Apple cider vin
2T Walnut oil

Squash Puree Procedure:
Cut squash in half and remove seeds. Sprinkle salt and drizzle oil to coat squash. Arrange on a cookie sheet and cover with aluminum foil. Roast until tender in 400 degree oven, approximately 45 minutes. Scoop out roasted squash, discarding skin and add brown butter.

Shortrib Procedure:
Salt and pepper short ribs the night before to ensure the seasoning is internalized. The next day, lightly dust each shor trib with all purpose flour and brown the short ribs in 1/2C grapeseed oil. When all the meat is brown, remove from pan. To the same pan add miropoix (diced carrot, celery, onion) and scape up browned bits with a wooden spoon. When the vegetables are browned, add tomato paste and cook for approximately 5 minutes on medium heat, being careful to not burn the mixture. Add Pumpkin Ale and beef stock and reduce by half. Add pureed hachiya persimmon and then return the meat to the pan. Line with parchment paper and aluminum foil and braise in the oven at 325 degrees. Cook until meat is tender and just about to fall off the bone. Let meat cool in liquid for 30 mins. Take meat out and put liquid through a fine mesh strainer. Reduce liquid by half and baste meat until ready to serve.

Salad Procedure:
Mix warm fuyu persimmons with toasted pumpkin seeds and add vinegar and oil. Add watercress and salt to taste.

About Brandon Jew:
A San Francisco native and chef by training, Brandon Jew, who worked in several restaurant kitchens while earning a degree in biology from UC Irvine, became so enamored of cooking he headed straight for Bologna upon graduation and spent ten months staging throughout Northern Italy. Returning to San Francisco he cooked under Judy Rodgers at Zuni Cafe for a year and half before moving on to a two year stint at Quince where he perfected his butchering skills under the tutelage of chef Michael Tusk. Next, he explored his Chinese culinary heritage during eight months in Shanghai where he cooked both Chinese and Californian dishes at the Shanghai Museum of Modern Art. Back in the Bay Area, he worked at Pizzetta 211 before becoming chef at Magnolia. Magnolia Owner and Brewmaster Dave McLean, seeking food values matching his approach to brewing - careful sourcing of ingredients, hand-crafting, a commitment to sustainability, and true passion, hired Brandon Jew to head the kitchen as Executive Chef. Now 28 years old, Brandon relishes the challenge of creating definitive gastropub food in the Bay Area and putting his extensive training and experience to use in his own kitchen.

About Magnolia Pub & Brewery:
Like Dave McLean, Jew references the historic social institution of the British pub, and like McLean he blends tradition and whim. Pubs of yore, with their emphasis on farm-to-table cooking and using all parts of the animal, are the inspiration for his housemade sausages and charcuterie. He puts more recent pub favorites through his own filter: fried calamari become Fried Monterey Squid with Celery Leaf Gremolata and Squid Ink Aioli. Pork cracklings are made with Berkshire pork and dusted with Rancho Gordo chili powder. Bar staples like wings become Duck Wings with Celery Root Salad. There are four to five house-made sausages on the menu daily, plus such entrees as Shepherds Pie with Braised Oxtails, Short Ribs, Horseradish Potatoes and Bone Marrow Butter; Beer Brined Duroc Pork Ribs; Fish and Chips from local, sustainable fish; and an organic Prather Ranch Hamburger on a Cake Box Bakery Bun. Desserts include Porter Chocolate Cake with Dulce de Leche Gelato; Strawberry Rhubarb Galette and Sticky Toffee Pudding. In addition to incorporating beer into many dishes, Jew collaborates with McLean on food and beer pairings.


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