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.
