Daube Of Beef Short Ribs With Horseradish Potato Puree
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
38
Spice
58
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Olive Oil2 large
Onion (chopped)2 medium
Carrot (chopped)2 tbsps
Garlic (minced)2 tbsps
Dried Rosemary2 tbsps
Dried Thyme1.5 cups
Nicoise Olives (pitted)1 cup
Extra-Virgin Olive OilDirections:
1
In a large nonreactive pot, heat the oil over medium heat
2
Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes
3
Stir in the garlic, rosemary, thyme, peppercorns and orange zest
4
Add the wine and bring to a boil over high heat
5
Reduce the heat to low and simmer for 10 minutes
6
Cool the marinade completely
7
Place the short ribs in a large nonreactive bowl and add the cooled marinade
8
Cover and refrigerate at least overnight, preferably 24 hours
9
Strain the marinade into a large nonreactive pot and discard the solids
10
Bring the marinade to a boil over high heat
11
Boil until reduced by one-fourth, 20 to 30 minutes
12
Preheat the oven to 325 degrees F
13
Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron)
14
Add the reduced marinade and the veal stock
15
Bring to a boil over high heat
16
Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours
17
Transfer the beef to a platter and cool
18
Discard the bones, trim away any excess fat, and return the beef to the casserole
19
Meanwhile, skim off and discard the fat on the surface of the cooking liquid
20
Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high
21
Add the olives and anchovies
22
Cook, skimming often, until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes
23
Pour the sauce over the short ribs
24
(The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated
25
) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes
26
Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs
27
Spoon the sauce around the potatoes
28
Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat
29
Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife
30
Drain and rinse under cold water until easy to handle
31
Peel the warm potatoes
32
Pass the potatoes through a potato ricer into a large bowl
33
Beat in the butter, olive oil, horseradish, and optional cheese
34
Season with salt and pepper
35
(The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water