- 4 (3 by 2-inch) trimmed beef short ribs
- Salt and pepper
- Flour, to dust the meat
- 1/4 cup vegetable oil, plus 1/4 cup
- 1 carrot peeled and chopped into 1 inch pieces
- 1 yellow onion, peeled and cut into 1 inch pieces
- 1 celery stalk cut into 1 inch pieces
- 1 Roma tomato, quartered
- 1 garlic head, halved lengthwise
- 2 cups cabernet sauvignon (Recommended: Plumpjack)
- 1 quart veal stock (chicken stock may be substituted)
- 2 bay leaves
- 1 sprig thyme
- Portobello Mushrooms, recipe follows
- Lentils, recipe follows
Preheat oven to 325 degrees F.
Trim away any excess fat from the beef, season liberally with salt and pepper, dust with flour. Braise the beef in a heavy-bottomed braising pan with 1/4 cup vegetable oil. Once the beef is browned, remove from the pan and place on paper towels to catch excess fat. Pour off all of the grease from the pan and then return the pan to the heat.
Place about 1/4 cup of oil in the pan and add the carrot, onion, and celery. Lightly brown the vegetables over medium heat, stirring often with a wooden spoon. Once the vegetables begin to brown, add the tomato and garlic, and continue to saute until the juices have reduced and all of the vegetables are lightly browned and glazed.
Deglaze the pan with the wine and simmer over medium heat, scraping the bottom of the pan with wooden spoon often to release any vegetables that may be sticking. Reduce the mixture until the wine is evaporated, the pan is dry, and the vegetables have a nice deep red wine glaze.
Once the beef is tender, remove from the juice and set aside. Strain the juice into a saucepan and bring to a simmer. Skim any fat or particles that may rise to the surface. Reduce the liquid by 1/4 while continuing to skim the surface. Once reduced, strain the liquid and set aside until ready to serve.
Serve with Portobello Mushrooms and Lentils.
- 2 portobello mushrooms
- Extra-virgin olive oil
- Salt and pepper
- 1 teaspoon thyme leaves
Remove the stems and gills from mushrooms. Brush each liberally with olive oil and season with salt and pepper. Grill the mushrooms over moderate temperature, just until tender, about 3 minutes on each side. Slice the cooked mushrooms into 1/4-inch slices and then toss with about 2 teaspoons of olive oil and thyme.
- 1 pound De Puy lentils
- 1 carrot, peeled
- 1 leek, white part only
- 1 stalk celery, peeled
- 1/2 cup speck, cut into brunoise
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped parsley
- Salt and pepper
Pick over the lentils to check for stones and other debris. Place lentils into sauce pan and cover with cold water. Quickly bring to a simmer and then strain and cool. Return lentils to pan and cover them with water. Bring to a boil and simmer until tender, about 15 to 20 minutes. Strain and spread them into one layer on a sheet tray. Set aside and reserve at room temperature. Cut the celery, carrot, and the leek into brunoise, and place in large mixing bowl. Add the still warm lentils to the mixture, toss evenly and briefly refrigerate. Whisk together the mustard, vinegar, and olive oil then toss with cooled lentil/vegetable mixture. Add the speck and chopped parsley. Reserve the mixture until ready to serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.