Soy Sauce, Garlic, Shallots, Roasted Delicata Squash, Scallions
Chef Zhan Chen of Potluck Club | New York
Adapted by StarChefs | january 2023
INGREDIENTS:
Roasted Delicata Squash:
1 delicata squash, halved and cut into 1-inch half moons
¼ cup extra virgin olive oil
1 tablespoon honey
1 clove garlic, microplaned
½ lemon, zested
Salt
Braised Short Ribs:
3 pounds flanken short ribs, cut into 1-inch thick pieces
Neutral oil
1 quart chicken stock
1 cup sweet soy sauce
2 tablespoons dark soy sauce
½ cup whole garlic cloves
350 grams whole, peeled shallots
3 star anise
To Assemble and Serve:
2 scallions, julienned
METHOD:
For the Roasted Delicata Squash:
Heat oven to 375°F. In a mixing bowl, combine olive oil, honey, garlic, and lemon zest. Add squash to bowl and toss to coat. Season with salt. Transfer squash to an aluminum foil-lined sheet pan. Roast 25 to 30 minutes, or until tender.
For the Braised Short Ribs:
In a skillet over medium-high flame, heat oil. When oil is at the smoking point, add short ribs and sear until a crust forms on all sides. Transfer short ribs to a stockpot over medium heat. Add remaining ingredients and bring to a simmer. Cover and reduce heat. Braise 45 to 60 minutes. Remove from heat and let rest in the pot at least one hour before serving.
To Assemble and Serve:
In a serving bowl, lay Roasted Delicata Squash at the bottom of a bowl. Place 3 pieces Braised Short Ribs on top. Ladle the braising liquid over the ribs, letting it pool in the bowl. Garnish with scallions.
