Root Beer Braised Short Ribs, Bleu Potatoes, Crispy Shallots |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 bay leavs, small |
pound(s) butter |
1/2 cup(s) buttermilk |
1 cup(s) canned consomme |
2 quart(s) canola oil |
2 carrots, peeled/sliced |
2 celery stalks, sliced |
1 teaspoon(s) chipotle powder |
1/2 cup(s) corn starch |
cup(s) crushed tomatoes |
1 egg |
1 cup(s) flour |
5 pound(s) full 3 bone rack ribs |
6 clove(s) garlic, minced |
1 cup(s) heavy cream |
3.5 ounce(s) maytag bleu cheese, crumbled |
2 pound(s) purple peruvian or russet potatoes |
6 cup(s) root beer |
1 sprig(s) rosemary |
5 tablespoon(s) salt |
3 tablespoon(s) salt |
4 shallots |
3 cup(s) water |
1 teaspoon(s) white pepper |
1 yellow onion, sliced |
Directions:
1. Short Ribs
2. Pre-heat the oven to 350 degrees. Season the meat with 4 tablespoons salt and 3 tablespoons pepper.
3. Heat a large braising pot over medium heat. Add cup canola oil and lay the meat in flesh or fat side down and brown on all sides. Remove from the pan and set aside. Leave the pan on and add the carrots, celery, and onion. Saut until the onions are tender. Stir in garlic, tomato and bay leaf. Add the short ribs, root beer, water, rosemary, consomm and chipotle powder. Bring the pot up to a simmer and cover with foil. Place the pot in the oven for 3-4 hours. The ribs are done once they can be easily pulled from the bone. Slice inch below the bone to remove the meat. Let cool, then refrigerate.
4. Strain the liquid into a separate pot. Put vegetables in a bowl. Refrigerate liquid and vegetables overnight.
5. The next day, remove congealed fat from liquid. Puree half of the braised vegetables. Combine with the cooking liquid and reduce over medium high heat by . Add the remaining vegetables and short ribs. Cook until meat is hot.
6. Potatoes
7. Wash and peel potatoes. Place in a pot and add 1 tablespoon salt and cold water to cover. Bring to a boil and cook until tender.
8. When potatoes are done, strain the liquid and pass potatoes through a ricer or food mill. Melt the butter in a separate pan with the heavy cream. Add blue cheese to potatoes. Slowly add hot cream and butter mixture, stirring until potatoes are very creamy. (You may not use the whole amount. It depends on how much the potatoes absorb.) Season with white pepper and more salt if needed.
9. Crispy Shallots
10. Peel and slice the shallots into rings.
11. Mix the flour and cornstarch with salt and pepper. Then mix the buttermilk with the egg. 3. Dredge the rings in flour. Then dip in egg and redredge in flour.
12. Heat the remaining canola oil in a heavy bottom pot to 350 degrees using a candy thermometer to monitor the temperature.
13. Place the rings in the oil then fry till crisp. Remove the rings from the oil and drain on paper towels. Toss in a bowl with some bleu cheese crumbles for a garnish.
|
|