Grass Fed Beef Short Rib, Glazed Carrots, Brussels Sprouts & Red Potato, Pickled Fairy Tail Eggplant, Garlic Puree, Beef Jus
My favorite cuts of beef all come from the rib area of the cow, right behind the shoulders. This is one of them, the short rib chuck. Essentially this cut is just a boneless short rib. It has a ton of marbling, and since it is a muscle that gets worked a lot, a ton of flavor as well. This cut performs best when slow roasted, braised or ground to make some amazing burgers.
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.
Product:
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
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.
Product:
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