Deconstructed Short Rib Borsht with Creme Fraiche

Deconstructed Short Rib Borsht with Creme Fraiche - Recipe Finder

Deconstructed Short Rib Borsht with Creme Fraiche

Info

Course:
Main Course
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 7, Episode 1, Elimination Challenge

Yield

8-12 Servings

Ingredients

Short Ribs:

5 lbs short ribs
5 carrots
5 celery stalks
10 onions
1 bottle red wine
½ bottle brandy
3 bay leaves
2 cloves garlic
1 whole clove
15 peppercorns
Parsley stems
6 pts veal demi

Beet Puree:

5 lbs red beets
2 pints chicken stock
Olive oil
Kosher salt

Cabbage Wilt:

2 heads red cabbage, fine julienned
2 heads white cabbage, fine julienned
½ bottle cherry vinegar
2 pints chicken stock
Salt and pepper, to taste

Chevre Crème Fraiche:

2 pints crème fraiche
2 oz purple haze goat cheese
½ cup chopped fresh dill

Directions

For the Short Ribs:

Sear meat in hot pan on all sides, remove and reserve. In the same pan, sauté mirepoix (carrots, celery, and onions) until caramelized. Deglaze pan with wine and brandy. In a large roasting pan, combine seared meat, mirepoix, and sachet (bay leaves, garlic, clove, peppercorns, parsley stems tied in a cloth) and cover with veal demi and pan drippings. Roast at 425-degrees F until tender, about 3-4 hours. Remove meat and strain liquid through a chinois. Reserve meat and reduce jus by half.

For the Beet Puree:

Clean beets and place in hotel pan. Coat beets with oil and salt. Cover pan with plastic wrap and then foil and roast at 375-degrees F until knife tender, about 2 hours. Let cool. Gently remove the skin using two towels. In a vitaprep, puree beets with chicken stock until smooth consistency.

For the Cabbage Wilt:

Sauté cabbage until translucent. Add vinegar and chicken stock and slowly sauté until soft. Season with salt and pepper.

For the Chevre Crème Fraiche:

Mix in a blender until thick.

To Plate:

Place beet puree onto plate. Top with cabbage and dollop of chevre crème fraiche. Sauce short rib with jus and arrange on top. Garnish with fresh dill.