Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms

Name: Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 fillets anchovy fillets; 473 milliliters balsamic vinegar; 0 teaspoons whole black peppercorns; 907 grams boneless beef short ribs; 2 mediums carrots, peeled and thinly sliced; 2 celery stalks, thinly sliced; 454 grams fresh chanterelle mushrooms, cleaned and trimmed (halved or quartered if large); 473 milliliters veal demi-glace; 2 dried bay leaves; 4 servings Food processor or blender; 2 inches fresh ginger, peeled and minced; 4 cloves garlic, crushed; 946 milliliters heavy cream; 1 jalapeño, sliced; 1 Zest of lemon; 946 milliliters beef stock or low-sodium beef broth; 59 milliliters molasses; 59 milliliters olive oil; 118 milliliters extra-virgin olive oil; 3 Tbsps olive oil; 1 mediums onion, thinly sliced; 4 servings Fine sea salt and freshly ground black pepper; 454 grams sunchokes, peeled and thinly sliced; 59 milliliters tamarind paste; 59 milliliters unsalted butter; 4 Tbsps unsalted butter; 59 milliliters vegetable stock; 1 bunch fresh watercress (thin stems and leaves only); 2 Tbsps chopped black truffles

Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms might be just the main course you are searching for. This recipe makes 4 servings with 3046 calories, 81g of protein, and 251g of fat each. This recipe covers 55% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up beef broth, onion, carrots, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Season the short ribs generously on all sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

In a large skillet over moderately high heat, warm 2 tablespoons of the oil until hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the short ribs and sear until browned on all sides.

Ingredients you will need

Beef Short Ribs

Transfer short ribs to a plate and set aside.

Ingredients you will need

Beef Short Ribs

In a large saucepan over moderate heat, warm the remaining 2 tablespoons oil until hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the carrots, celery, onion, garlic, ginger, jalapeo, bay leaves, peppercorns, and cloves and saut, stirring occasionally, until caramelized, about 5 minutes.

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Celery

Clove

Garlic

Ginger

Onion

Add the vinegar, tamarind paste, molasses, and anchovies and simmer, stirring occasionally, until reduced by about 1/

Ingredients you will need

Tamarind Paste

Anchovies

Molasses

Vinegar

Add the beef stock and demi-glace.

Ingredients you will need

Beef Stock

Add the seared short ribs and bring to a boil. Lower the heat to a simmer, cover the pot, and simmer until the meat is fork-tender, about 3 hours.

Ingredients you will need

Beef Short Ribs

Meat

Equipment you will use

Pot

Transfer the short ribs to a plate.

Ingredients you will need

Beef Short Ribs

Pour the braising liquid through a fine-mesh sieve into a large bowl and discard the solids. Return the strained braising liquid and the short ribs to the large saucepan, cover, and keep warm until ready to serve.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Sauce Pan

Sieve

Bowl

In a medium saucepan over moderate heat, combine the sunchokes, cream, and butter and bring to a boil. Lower the heat to a simmer and continue simmering until the sunchokes are tender.

Ingredients you will need

Jerusalem Artichoke

Butter

Cream

Equipment you will use

Sauce Pan

Transfer the sunchokes, reserving the cooking liquid, to a blender or food processor, and process, adding the liquid as necessary, until completely smooth.

Ingredients you will need

Jerusalem Artichoke

Equipment you will use

Food Processor

Blender

Transfer the to a bowl, stir in the truffles, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Truffles

Equipment you will use

Bowl

Reserve a couple of watercress leaves for garnish.

Ingredients you will need

Watercress

In a medium pot of boiling water, blanch the remaining watercress.

Ingredients you will need

Watercress

Water

Equipment you will use

Pot

Transfer to a blender or food processor, add 2 tablespoons of the olive oil, season with salt and pepper, and process until smooth. With the blender or food processor on low, slowly add the remaining 2 tablespoons olive oil and continue to process until smooth and fully incorporated.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Food Processor

Blender

Transfer to a small bowl and stir in the lemon zest.

Ingredients you will need

Lemon Zest

Equipment you will use

Bowl

In a large skillet over high heat, warm the oil until hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms and saut, stirring occasionally, until browned, about 6 minutes.

Ingredients you will need

Mushrooms

Add the butter and let it melt, stirring occasionally.

Ingredients you will need

Butter

Add the vegetable stock and simmer, stirring occasionally, to glaze the mushrooms. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable Stock

Mushrooms

Glaze

Divide the sunchoke pure among 4 large plates. Top each with 1 short rib then divide the mushrooms among the plates, arranging them around the short ribs.

Ingredients you will need

Beef Short Ribs

Mushrooms

Jerusalem Artichoke

Drizzle the plate with the braising liquid and the watercress pure and garnish with the reserved watercress leaves.

Ingredients you will need

Watercress

From Master

Chef, 2013 FOX

Equipment

Ingredients

Servings:

5fillets

anchovy fillets 473milliliters

balsamic vinegar 0teaspoons

whole black peppercorns 907grams

boneless beef short ribs 2mediums

carrots, peeled and thinly sliced 2

celery stalks, thinly sliced 454grams

fresh chanterelle mushrooms, cleaned and trimmed (halved or quartered if large)473milliliters

veal demi-glace 2

dried bay leaves 4servings

Food processor or blender 2inches

fresh ginger, peeled and minced 4cloves

garlic, crushed 946milliliters

heavy cream 1

jalapeño, sliced 1

Zest of lemon 946milliliters

beef stock or low-sodium beef broth 59milliliters

molasses 59milliliters

olive oil 118milliliters

extra-virgin olive oil 3Tbsps

olive oil 1mediums

onion, thinly sliced 4servings

Fine sea salt and freshly ground black pepper 454grams

sunchokes, peeled and thinly sliced 59milliliters

tamarind paste 59milliliters

unsalted butter 4Tbsps

unsalted butter 59milliliters

vegetable stock 1bunch

fresh watercress (thin stems and leaves only)2Tbsps

chopped black truffles

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.