Tamarind-Braised Short Ribs With Truffle Sunchoke Purée, Watercress Purée, And Glazed Chanterelle Mushrooms
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Olive Oil2 medium
Carrot (peeled and thinly sliced)1 medium
Onion (thinly sliced)4 cloves
Garlic (crushed)1 tsp
Whole Black Peppercorns1 tsp
Whole Cloves2 cups
Balsamic Vinegar1 cup
Tamarind Paste1 cup
Molasse4 cups
Heavy Cream4 tbsps
Unsalted Butter2 tbsps
Black Truffle (chopped)1 cup
Extra-Virgin Olive Oil1 cup
Vegetable StockDirections:
1
Braise the short ribs: Season the short ribs generously on all sides with salt and pepper
2
In a large skillet over moderately high heat, warm 2 tablespoons of the oil until hot but not smoking
3
Add the short ribs and sear until browned on all sides
4
Transfer short ribs to a plate and set aside
5
In a large saucepan over moderate heat, warm the remaining 2 tablespoons oil until hot but not smoking
6
Add the carrots, celery, onion, garlic, ginger, jalapeño, bay leaves, peppercorns, and cloves and sauté, stirring occasionally, until caramelized, about 5 minutes
7
Add the vinegar, tamarind paste, molasses, and anchovies and simmer, stirring occasionally, until reduced by about 1/3
8
Add the beef stock and demi-glace
9
Add the seared short ribs and bring to a boil
10
Lower the heat to a simmer, cover the pot, and simmer until the meat is fork-tender, about 3 hours
11
Transfer the short ribs to a plate
12
Pour the braising liquid through a fine-mesh sieve into a large bowl and discard the solids
13
Return the strained braising liquid and the short ribs to the large saucepan, cover, and keep warm until ready to serve
14
Season the short ribs generously on all sides with salt and pepper
15
In a large skillet over moderately high heat, warm 2 tablespoons of the oil until hot but not smoking
16
Add the short ribs and sear until browned on all sides
17
Transfer short ribs to a plate and set aside
18
In a large saucepan over moderate heat, warm the remaining 2 tablespoons oil until hot but not smoking
19
Add the carrots, celery, onion, garlic, ginger, jalapeño, bay leaves, peppercorns, and cloves and sauté, stirring occasionally, until caramelized, about 5 minutes
20
Add the vinegar, tamarind paste, molasses, and anchovies and simmer, stirring occasionally, until reduced by about 1/3
21
Add the beef stock and demi-glace
22
Add the seared short ribs and bring to a boil
23
Lower the heat to a simmer, cover the pot, and simmer until the meat is fork-tender, about 3 hours
24
Transfer the short ribs to a plate
25
Pour the braising liquid through a fine-mesh sieve into a large bowl and discard the solids
26
Return the strained braising liquid and the short ribs to the large saucepan, cover, and keep warm until ready to serve
27
Make the truffle sunchoke purée: In a medium saucepan over moderate heat, combine the sunchokes, cream, and butter and bring to a boil
28
Lower the heat to a simmer and continue simmering until the sunchokes are tender
29
Transfer the sunchokes, reserving the cooking liquid, to a blender or food processor, and process, adding the liquid as necessary, until completely smooth
30
Transfer the to a bowl, stir in the truffles, and season with salt and pepper
31
In a medium saucepan over moderate heat, combine the sunchokes, cream, and butter and bring to a boil
32
Lower the heat to a simmer and continue simmering until the sunchokes are tender
33
Transfer the sunchokes, reserving the cooking liquid, to a blender or food processor, and process, adding the liquid as necessary, until completely smooth
34
Transfer the to a bowl, stir in the truffles, and season with salt and pepper
35
Make the watercress purée: Reserve a couple of watercress leaves for garnish
36
In a medium pot of boiling water, blanch the remaining watercress
37
Transfer to a blender or food processor, add 2 tablespoons of the olive oil, season with salt and pepper, and process until smooth
38
With the blender or food processor on low, slowly add the remaining 2 tablespoons olive oil and continue to process until smooth and fully incorporated
39
Transfer to a small bowl and stir in the lemon zest
40
Reserve a couple of watercress leaves for garnish
41
In a medium pot of boiling water, blanch the remaining watercress
42
Transfer to a blender or food processor, add 2 tablespoons of the olive oil, season with salt and pepper, and process until smooth
43
With the blender or food processor on low, slowly add the remaining 2 tablespoons olive oil and continue to process until smooth and fully incorporated
44
Transfer to a small bowl and stir in the lemon zest
45
Make the butter-glazed chanterelle mushrooms: In a large skillet over high heat, warm the oil until hot but not smoking
46
Add the mushrooms and sauté, stirring occasionally, until browned, about 6 minutes
47
Add the butter and let it melt, stirring occasionally
48
Add the vegetable stock and simmer, stirring occasionally, to glaze the mushrooms
49
Season with salt and pepper
50
In a large skillet over high heat, warm the oil until hot but not smoking
51
Add the mushrooms and sauté, stirring occasionally, until browned, about 6 minutes
52
Add the butter and let it melt, stirring occasionally
53
Add the vegetable stock and simmer, stirring occasionally, to glaze the mushrooms
54
Season with salt and pepper
55
To serve: Divide the sunchoke purée among 4 large plates
56
Top each with 1 short rib then divide the mushrooms among the plates, arranging them around the short ribs
57
Drizzle the plate with the braising liquid and the watercress purée and garnish with the reserved watercress leaves
58
Divide the sunchoke purée among 4 large plates
59
Top each with 1 short rib then divide the mushrooms among the plates, arranging them around the short ribs
60
Drizzle the plate with the braising liquid and the watercress purée and garnish with the reserved watercress leaves