BRAISED BEEF SHORT RIB WITH PARSNIP-HAZELNUT
Serves 6 to 7
Short Rib Brine
- 2 quarts water
- 1 cup packed light brown sugar
- 1 cup kosher salt
- 1 bay leaf
- 5 juniper berries
- 6 pounds meaty bone in beef short ribs
- 4 Tbs. Olive Oil
- 1 large onion, sliced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 750-ml bottle Cabernet Sauvignon
- 5 Cups beef stock
- For the brine, combine all brine ingredients in a 6-quart pot and bring to a simmer, stirring until sugar and salt are dissolved. Cool to room temperature, about 1 hour.
- When completely cool, put short ribs in container and pour brine over to completely cover. Let sit for 24 hours.
- The next day, remove ribs, discard brine, and pat dry.
- Preheat Oven to 280°F.
- In a large hot pan, working in batches, add ribs to pot and sear on all sides, about 3 or 4 minutes per side. The darker the meat, the more rich the flavor will be. As you brown, you may have to add more oil to the pot if needed.
- After all the ribs have been browned, pour off and discard the remaining oil and drippings.
- Add the sliced onion to the pot, cooking until translucent, about 5 minutes or so. Add the carrots and celery, stir to combine and cook for an additional 2 minutes. Add wine and stock and return ribs to pot and bring to boil.
- Once boiling, put pot in oven and cook for approximately 5 hours or until tender and meat separates with fork.
- 6 pounds beef marrow bones
- 16 ounces tomato paste
- 4 cups chopped onions
- 2 cups chopped carrot
- 2 cups chopped celery
- 4 cups dry red wine (something nice you would drink, doesn't have to be expensive)
- Salt and pepper
- 16 quarts of water
- Preheat the oven to 450 degrees.
- Place the bones in a roasting pan and roast for 1 hour or until caramelized. Remove the bones from the oven and brush with the tomato paste.
- In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.
- Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot.
- Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 5 hours, skimming regularly. Remove from the heat and strain through a tightly meshed strainer.
- To make Demi-Glace, put stock on pot and begin to simmer continuously, skimming the top regularly until a syrup consistency is achieved.
- 1 cup roasted Hazelnuts
- 1 whole Sliced White Onion
- 3 Tbs. Extra Virgin Olive oil
- 5 each Peeled Parsnips, diced
- 5 cups Milk to cover parsnips
- 3 Tbs. hazelnut Oil
- 2 Tbs. Sea Salt
- ½ Tbs. Honey
- Preheat oven to 325°F.
- Place hazelnuts on a baking sheet pan and roast until golden brown, and an aromatic nutty fragrance is achieved. Cool.
- Put Hazelnuts in cheesecloth and tie to form a sachet.
- In a medium size pan, heat the olive oil and sweat the onion until translucent. Add the parsnip and sweat for approximately 5 more minutes.
- Add the milk, salt and honey and allow to simmer until tender.
- While still warm, using a slotted spoon transfer parsnip/onion mixture to a blender. Cover with enough milk to allow blender to spin. Add about 4 hazelnuts from the sachet and blend on high until smooth and creamy.
- Adjust seasoning if necessary.
To plate, put about 2 tablespoons of Parsnip Hazelnut Puree on plate; position short rib around puree and drizzle with beef jus reduction. If possible garnish with peppery greens of choice such as watercress or baby arugula dressed in olive oil and salt.
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