Top Chef, Season 7, Episode 1, Elimination Challenge

8-12 Servings

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

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.