Braised Short Rib, Cauliflower Puree, Seared King Oyster Mushrooms, Steamed Green Beans, Plum Compote, Crushed Almonds

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Braised Short Rib, Cauliflower Puree, Seared King Oyster Mushrooms, Steamed Green Beans, Plum Compote, Crushed Almonds



Yield: 4-6 People
Prep Time: 1 Hour Cook Time: 5-6 Hours

Ingredients:

4 Pieces of Short Ribs (bone in)

1 Can Diced Tomatoes
1/4 cup Red Wine
3 tbsp of Worcestershire
2 tbsp of Grainy Mustard
1 L of Beef Stock
1/4 cup Brown Sugar
5 Bay Leafs
4 Sprigs of Thyme
1/2 Onion - Dice
5 Cloves Garlic
1/2 a Leek - Washed and Diced
2 Chillies - rough cut (seeds included)

Cauliflower Puree:
1 Head Cauliflower - Cut into florets, steam for 15 minutes
1 1/2 cup 35% Cream
3 tbsp Unsalted Butter
Juice of 1/2 a Lemon
Salt

King Oyster Mushrooms:
4 King Oyster Mushrooms - Cut in half
2 cloves of garlic - minced
1 shallot minced
2 tbsp of Unsalted Butter
1/4 cup Beef Stock

Plum Compote:
4 Black Plums - Seed removed, cut into 1/6
1/4 cup Sugar
1/2 cup Water

Green Beans
1/2 lb of green beans - Ends trimmed, steamed for 6 minutes
1/2 cup almonds - roughly chopped

Method:

Salt and pepper the meat: Heat the oven to 250°F. Brush each short rib with vegetable oil, then sprinkle generously with salt and pepper. Sear the short ribs: Heat a deep, wide Dutch oven or sauté pan over medium high heat. Add the short ribs in one layer, leaving room between each (work in batches if necessary). Sear the short ribs without moving for several minutes on each side 2-3 minutes. Use tongs to turn and sear all sides. This will take about 10-15 minutes total.
Remove the short ribs and put aside.
In the same pan add 2 tbsp of vegetable oil. Turn the heat down to medium and add the onion, leeks, chillies and garlic, sauté for 5-8 minutes. Add the red wine and reduce for 1 minute. Add the rest of the braising ingredients, bring to a simmer and add the short ribs back in. Cover with lid or tin foil and place in the oven. Cook until very tender 4-5 hours. When ready remove from oven and let short ribs cool in liquid until everything is room temperature.
Remove short ribs and strain liquid. Place liquid in a pot and reduce over high heat. Adjust the sauce with salt and/or lemon juice to taste. If it needs sweetness add more brown sugar.
When the mixture starts to thicken reduce the heat to medium low and add the short ribs. Cover for 6 minutes. Remove lid and continue cooking uncovered. Using a spoon baste the short ribs until the sauce has thickened. Serve right away.

Cauliflower Puree:
In a medium size pot add the cream and butter, place over medium low heat. Cook until the butter is melted. Add the steamed cauliflower and cook for 15-20 minutes. Remove and add to a blender, puree till smooth. Place mixture back into a clean pot and season with salt and lemon juice. Taste and re-season if needed. Keep warm

King Oyster Mushrooms:
Place a heavy skillet over medium-high heat. Add 2 tbls of vegetable oil, when pan is smoking add the garlic and shallots. Turn heat to medium and add the mushrooms with flesh side down. Sear for 2 minutes then flip and continue searing for 1 minute. Add stock, reduce for 15 seconds. Add butter and mix in. Baste the mushrooms using the sauce for 20 seconds and remove. Season with salt and pepper. Serve

Plum Compote:
In a small pot add the cut plums, sugar, water and vanilla. Place on a stove top over medium low heat and cook for 25-30 minutes. Occasionally stir, remove when the plums have broken down and the liquid resembles a syrup.
Plate by adding cauliflower puree first. Add green beans, mushrooms and short ribs. Top with plum compote and crushed almonds.