Grass Fed Beef Short Rib, Glazed Carrots, Brussels Sprouts & Red Potato, Pickled Fairy Tail Eggplant, Garlic Puree, Beef Jus
I braised the steak for 5 hours at 300 degrees in a cast iron dutch oven. The braise included wild mushrooms, onion, celery, carrot, garlic, stock, red wine and some other seasonings. After cooking I removed the meat and strained the liquid. I poured it back over the meat and let it sit in the juices overnight in the fridge to develop some more flavor. The next day I removed it and cut it into smaller pieces which I seasoned and reheated in a hot pan with oil.
The fairytale eggplant was peeled and then pickled in the same liquid that I pickled some purple cauliflower in a few days prior. I allowed the eggplant to marinate overnight in the pickling juice.
For the glazed vegetables I added some butter and chicken stock to a hot saute pan. When it started to simmer I threw in the vegetables and seasoned them with salt and pepper. I covered the pan and cooked the vegetables until they were fork tender and the liquid evaporated into a thick shiny glaze.
I made the garlic puree by slow cooking 2 whole heads of peeled garlic in olive oil until they were completely soft and a light golden color. I removed the garlic from the oil and pressed it through a fine mesh strainer. I combined the garlic, oil and some cream and blending them into a silky smooth puree.
I finished off the plate with some water cress, parsley, Brussels sprouts leaves and carrot greens. And sauced with a reduction of the braising liquid.
Grass Fed Beef Short Rib Chuck - Hillacres Pride
Organic Red Potato - Happy Cat Farm
Organic Baby Carrot - Root Mass Farm
Organic Flat Leaf Parsley - Root Mass Farm
Organic Brussels Sprouts - Culton Organics
Organic Water Cress - Culton Organics
Organic Garlic - Culton Organics
Sustainable Fairytale Eggplant - 3 Springs Farm