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Fresh Autumn Vegetables 2005

Fifty
444 Ocean Dr.
Miami Beach, FL
Opening Fall 2005

Short Rib Platter with Brussels Sprout Chow-Chow, White Cheddar Mac & Cheese, Short Rib Galantine and Chipotle Demi
Chef Roly Cruz-Taura of Fifty – Miami, FL
Adapted by StarChefs.com

Yield: 16 Servings

Ingredients:
    Short Rib Brine:
  • 1 gallon water
  • ½ cup kosher salt
  • ¼ cup sugar
  • 2 ½ ounces garlic cloves, crushed
  • 2 ½ ounces shallots, chopped
  • 1 bouquet rosemary
  • ¼ cup balsamic vinegar
  • 1 lemon, juiced
  • 1 lime, juiced
  • ½ cup mustard
  • ½ can (7 ounces) chipotle en adobo, chopped
  • 16 beef short ribs

    Galantine:
  • 16 oxtails
  • Trimmed, brined short rib meat
  • 2 cups roughly chopped carrots, celery, and onions
  • 5 tomatoes, quartered
  • 1 bouquet rosemary
  • Salt and pepper to taste
  • 1 gallon veal stock, unreduced

    Chipotle Demi:
  • 1 can chipotle en adobo
  • 2 onions, smoked and chopped
  • 2 red peppers, smoked and chopped
  • 2 poblano chiles, smoked and chopped
  • 5 garlic cloves
  • 1 pound light brown sugar
  • 2 cups apple cider vinegar
  • 1 cinnamon stick
  • 3 tomatoes, smoked and quartered
  • 4 quarts veal stock

    Chow Chow:
  • 1 hothouse cucumber, peeled and diced small
  • 1 cauliflower, separated into florets
  • 3 green tomatoes, diced small
  • 1 pound cipollini onions, peeled and halved
  • 1/3 cup salt
  • 1 quart rice wine vinegar
  • 1 ½ cups water
  • 1/6 cup all-purpose flour
  • ½ cup sugar
  • 2 ounces dry English mustard
  • ½ cup extra-virgin olive oil
  • ¼ ounce tumeric, dissolved in 2 cups vinegar
  • Salt and pepper to taste
  • Worcestershire sauce to taste
  • Hot sauce to taste
  • 6 pints Brussels sprouts, separated into leaves, blanched

    Mac & Cheese:
  • 1 cup Panko bread crumbs
  • ¼ cup extra-virgin olive oil
  • 5 ½ cups milk
  • 3 ounces butter
  • ½ cup all-purpose flour
  • 18 ounces sharp white cheddar cheese, grated
  • 8 ounces gruyere cheese, grated
  • 2 teaspoons salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne
  • 1 pound orzo

Method:
For Short Ribs:
Combine all ingredients, except ribs, in a saucepan and bring to a boil. Allow brine to cool down completely. French the ribs, reserving the trimmed meat, and remove any silver skin. Score the meat side and place ribs in a container big enough to hold them and the cooled brine. Cover the ribs with the brine and refrigerate for 72 hours.

Preheat oven to 90° F. Remove ribs from brine and heat in oven for 6 hours. Refrigerate until ready to serve.

For Galantine:
Reheat oven to 250° F. French the oxtails and reserve the trimmed meat. In a large braising pan, brown the trimmed oxtail and short rib meat. Remove from pan. Add mirepoix to pan and caramelize. Return meat to pan with vegetables. Add tomatoes, rosemary, salt and pepper and cover with stock. Bring to a boil, remove pan from stove top and cover with lid. Place in oven for 3 hours, braising occasionally. Add additional water or stock if mixture begins to dry. Remove from oven and allow meat to cool down in the braising liquid. Remove from liquid and shred meat by hand, careful to remove all bones, silver skin and excess fat. Discard vegetables and reserve strained liquid. Shape shredded meat into portions using a ring mold. Warm in heated reserved braising liquid. Unmold and serve.

For Chipotle Demi:
Combine all ingredients except veal stock and simmer until thickened, about 1 hour. Puree in a blender and strain. In a saucepan, reduce veal stock by half and incorporate 1 quart of pureed mixture. Finish with small amount of butter and season with salt and pepper.

For Chow-Chow:
Combine cucumber, cauliflower, tomatoes and onions in a bowl with salt and cover with water. Refrigerate for 12 hours and drain. In a saucepot, bring 1 ½ cups of vinegar and water to a boil. Add salted vegetables, return to a boil and strain. In a separate bowl, mix the flour, sugar and mustard. Stir in the olive oil and tumeric mixture. Bring the remaining 2 ½ cups of vinegar to a boil and stir in. Transfer mixture to a saucepot, bring to a boil, and simmer until thickened. Pour over the vegetables and season to taste. This is the base for the chow chow. Sauté the brussel sprout leaves and add some of the base in the pan.

For Mac & Cheese:
Preheat oven to 350° F. Toss the bread crumbs with the oil, season, and set aside. Heat the milk in a saucepan. In a skillet, make a blond roux with the butter and flour. Add milk slowly and bring to a simmer. When thick, add ¾ of the cheeses and season with salt, pepper, nutmeg, and cayenne. Remove from heat and set aside. Cook the orzo in salted boiling water until slightly underdone. Strain and rinse in cold water. Add to cheese sauce. Pour into pan, cover with remaining cheese and bread crumbs. Bake in oven until top is browned, about 30 minutes. Cool and cut into desired shapes. Warm in a convection oven and serve.

To Assemble and Serve:
Arrange all the different components on a platter. Drizzle chipotle demi over short ribs and serve.

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  •    Published: October 2005
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