winter braised short ribs with mushroom bread pudding, crispy Brussels sprouts and parsnip purée
Recipe courtesy of Michael J. Shannon, CEC, Executive Chef, Somerset Club (Boston)
Ingredients
- Ingredients for short ribs:
- beef fat - 2 oz.
- boneless short ribs - 5 lbs., trimmed
- salt - to taste
- black pepper - to taste
- mirepoix - 1 lb.
- tomato paste - 4 oz.
- red wine - 14 oz.
- beef stock - 2 qts.
- anchovy fillets - 2 ea.
- Ingredients for sachet:
- cinnamon sticks - 2 ea.
- star anise pod - 2 ea.
- clove - 1 tsp.
- juniper berries - 1 tsp.
- allspice - 1 tsp.
- thyme - 2 sprigs
- bay leaves - 2 ea.
- Ingredients for mushroom bread pudding:
- bread trimmings - 8 oz., diced
- shiitake mushrooms - 4 oz., sliced
- oyster mushrooms - 3 oz., sliced
- shallots - 1 Tbsp., brunoise
- garlic - 2 cloves, sliced
- Madeira - 2 oz.
- mushroom seasoning - 1 Tbsp.
- porcini powder - 1 Tbsp.
- black trumpet mushroom powder - 1/2 Tbsp.
- thyme - 2 tsp., chopped
- sage - 2 tsps., chiffonade
- cream - 8 oz.
- eggs - 2 ea.
- salt - to taste
- black pepper - to taste
- Ingredients for crispy Brussels sprouts:
- Brussels sprouts - 10 ea., quartered
- sherry vinegar - to taste
- salt - to taste
- Ingredients for parsnip purée:
- butter - 1 Tbsp.
- parsnips - 1 lb., peeled, sliced thin
- shallots - 1 Tbsp., sliced
- garlic - 1 tsp., chopped
- vegetable stock - 8 oz.
- cream - 4 oz.
- butter - 2 Tbsp.
- white chocolate - 1 oz.
- salt - to taste
Instructions
Procedure for short ribs:
- Heat large rondeau over high heat, and add beef fat.
- Season short ribs liberally with salt and black pepper.
- Once the fat shimmers in the pan, add short ribs, turn the burner to medium-high, brown on all sides, and remove from pan.
- Remove excess fat from searing and add fresh fat.
- Add mirepoix and sauté until browned.
- Add tomato paste, and cook over medium-low heat until rusty in color.
- Add red wine, and reduce by two-thirds. Stir to prevent browning.
- Add beef stock, bring to a simmer and skim excess fat. Add sachet and anchovy fillets.
- Place short ribs back into the rondeau and cover with a cartouche and lid.
- Put the pan in a 350°F oven for 3 hours, checking every 30 minutes to flip and baste short ribs.
- After three hours, check if the short ribs are tender by inserting a paring knife; if there is little to no resistance, the short ribs are done.
- Remove short ribs and lightly press in a hotel pan. Chill.
- Reduce braising liquid until nappe (can also use a small amount of arrowroot slurry to thicken).
- Portion short ribs and cryovac with sauce.
- To serve, reheat in 185°F water bath for 10 minutes, transfer to a pan, and heat in the oven for an additional 5 minutes, basting to form a glaze over the short ribs. Serve.
Chef’s Note: Set up a pan with water and a brush. Brush down the pan’s sides as fond starts forming in the oven.
Procedure for mushroom bread pudding:
- Place bread trimmings in a bowl.
- Sauté mushrooms over high heat until lightly browned. Remove and press dry with a towel.
- Add shallots and garlic, sweat until translucent, deglaze with Madeira and reduce until au sec.
- Add mushrooms and reduction to bread trimmings.
- Add mushroom seasoning, porcini, black trumpet powder, and herbs to the bread.
- Whisk together eggs and cream and pour over bread. Season with salt and black pepper.
- Let the mixture sit for at least 4 hours up to overnight.
- Place mixture into a 1/8th pan lined with parchment paper
- Wrap pan tightly with plastic wrap and steam at 185°F for 18 minutes. Remove and chill completely.
- Remove mushroom bread pudding from the pan and cut into ten equal slices.
- Heat pan over medium-high heat and sear bread pudding on both sides to crisp the outer layer.
- Warm in 350°F oven until heated through. Serve with winter braised short ribs.
Procedure for crispy Brussels sprouts:
- Place brussels sprouts into 350°F fryer until golden brown and crispy.
- Toss with sherry vinegar and salt, and serve with winter braised short ribs.
Procedure for parsnip purée:
- Heat medium sauce pan over medium-low heat. Add butter.
- Add parsnips, shallots and garlic. Season lightly with salt. Cover with cartouche.
- Sweat parsnip mixture until tender stirring occasionally.
- Add vegetable stock and cream, and bring to a simmer for 5 minutes.
- Strain contents and add to blender.
- Add enough liquid to make a vortex, and finish with butter and white chocolate.
- Adjust seasoning with salt and serve with winter braised short ribs.
