| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Dujour07 |
2 |
servings |
INGREDIENTS
| 2 |
|
Beef shortribs – (2" high; 6 oz ea) |
|
|
=== FOR THE MARINADE === |
| 2 |
oz |
Soy sauce |
| 3 |
oz |
Dark beer |
| 2 |
tb |
Sugar |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Red wine vinegar |
| 1 |
sl |
Ginger; 1/4" |
|
|
Zest of one lemon |
| 4 |
|
Garlic cloves |
|
|
=== TO BRAISE === |
| 1 |
oz |
Olive oil |
| 3 |
c |
Veal stock |
|
|
=== CRÈME FRAICHE WITH HORSERADISH === |
| 3 |
oz |
Horseradish; peeled, sliced |
| 4 |
tb |
Crème fraiche |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
Lemon juice |
| 1 1/2 |
c |
Frissee salad; washed, and |
|
|
Soaked in ice water |
|
|
=== FOR THE RIB-STEAK === |
| 6 |
oz |
Boneless ribsteak; all fat removed, |
|
|
Trimmed into rectangular shape |
| 1 |
oz |
Olive oil |
|
|
=== FOR THE ROOT VEGETABLES === |
| 1/4 |
c |
Large-diced carrots |
| 1/4 |
c |
Large-diced turnips |
| 1/4 |
c |
Large-diced zucchini |
| 2 |
|
Sprigs thyme |
| 1 |
|
Garlic clove; crushed |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
Combine all ingredients and marinate the shortribs for 24 hours,
turning 2 or 3 times. Remove the ribs from marinade. Sear in 1 ounce
olive oil on the 3 sides without the bone. Transfer the shortribs and
marinade to a suitable size baking dish and add the veal stock to
cover the meat. Cover with aluminum foil and bake in a 325 degree
oven for 3 to 3 1/2 hours or until the meat is tender. Remove the
meat from the liquid and strain the sauce, discarding the solids.
Reduce the liquid by one third until thickened to a sauce
consistency. Hold warm. Crème fraiche with horseradish: Pulse the
horseradish in a bar blender and add the crème fraiche. Let steep
overnight. The next day, pass through a chinois, season with salt and
pepper. Discard solids. In a small mixing bowl, combine the crème
fraiche with a few drops of the lemon juice. Add the frissee and mix
well, season with salt and pepper. For the Ribsteak: Season the steak
with salt and pepper. Sear in a hot sauté pan in the olive oil for 30
seconds on each of the four sides, until well browned but rare in the
middle. Transfer to a wire rack to rest the meat. For the Root
Vegetables: Cook the vegetables over medium heat in the olive oil,
adding the carrots and turnips first, zucchini last. Add the thyme
and garlic and cook until the vegetables are lightly caramelized.
Remove garlic and thyme and hold warm. Assembly: Slice the ribsteak
into fourteen open slices, seven for each plate. Put one shortrib on
each plate, discarding any excess fat. Divide the frissee salad
between the two plates, and place between the two meats. Sprinkle the
root vegetables over the ribs. Sauce both plates using the reduced
braising liquid. This recipe yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9556) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-19-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: David McInerney
Converted by MM_Buster v2.0l.
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