Braised Short Ribs With Seared Scallop On Mofongo Cake Recipes

BRAISED SHORT RIBS

Steps:

• Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

STICKY BRAISED SHORT RIBS AND SEARED SCALLOPS WITH ORANGE SAFFRON SAUCE

Steps:

• For the short ribs: Preheat the oven to 350 degrees F.
• In a large casserole heat the oil over medium-high heat. Season the meat with salt and pepper and brown on all sides. Remove the short ribs and set aside. Add the onion, carrot, paprika, caraway, and thyme to the pan and cook until softened, about 10 minutes. Pour in the honey, red wine, and stock and bring it to a boil. Return the meat to the pan; the liquid should just about cover the meat. Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 2 1/2 to 3 hours. Place the meat on a platter and keep it warm. If necessary, cook the liquid over high heat until it is thick and syrupy. Remove from the heat and return the meat to the pan while you make the scallops.
• For the scallops: In a saucepan over high heat, add the chicken broth, cream, orange zest, and saffron, if using. Cook until the liquid is reduced and thick, about 10 minutes. Meanwhile, pat the scallops dry with paper towels. Season them well with salt and pepper. Put a large skillet over medium-high heat and add 3 tablespoons olive oil. Sear the scallops without moving them for 1 to 2 minutes. When nicely browned, turn them over and sear them on the other side. Remove the scallops and set aside. Pour out any excess oil and add the cream mixture to the pan. Let this reduce over high heat for about 2 minutes. Return the scallops to the pan and cook until they are heated through, about 1 more minute.
• Serve the sticky short ribs topped with the creamy scallops; garnish with watercress.