Braised Short Ribs With Sunchokes And Lacinada Kale Recipes

BRAISED SHORT RIBS WITH SUNCHOKES AND LACINADA KALE

Steps:

• Preheat oven to 350 degrees.
• Heat vegetable oil in a large Dutch oven over high heat. Add short ribs and cook, turning, until browned on all sides. Remove from Dutch oven and transfer to a plate.
• Add onion, carrot, garlic, bay leaf, thyme, and peppercorns to Dutch oven; reduce heat and cook, stirring, until vegetables are soft, about 10 minutes. Add wine and port; return short ribs to pot and cook for 10 minutes. Add beef stock to cover meat; cover Dutch oven and transfer to oven until short ribs are fork tender, about 3 hours.
• Transfer short ribs to an 8-by-8-by-3-inch-deep casserole dish; strain braising liquid over short ribs; discard solids and refrigerate for at least 3 hours and up to overnight.
• Remove short ribs from liquid (which should be set like jelly) and trim off any fat. Cut each into equal-sized pieces.
• Transfer braising liquid to a large skillet and heat over medium-high heat until reduced by one-third. Return cut meat to liquid and cook, until heated through, about 15 minutes.
• Divide sunchokes evenly between 4 large shallow serving bowls. Place a few pieced of meat on top of sunchokes; top with kale. Spoon over liquid and serve immediately.

BRAISED KALE

Steps:

• Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
• In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

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.

BRAISED SHORT RIBS

Steps:

• Preheat oven to 300 degrees.
• Season ribs with salt, pepper and garlic powder. Dredge lightly in flour. In a heavy oven-proof pan, such as a cast iron dutch oven, heat oil over medium/high. Add ribs in batches and cook just until brown on all sides, but not until cooked through.
• Remove ribs to plate or bowl as they get browned. Once all ribs are browned, turn off heat and return ribs to pan. Top with onions, carrots, garlic, tomatoes and then pour on broth. Cover.
• Place in oven to complete cooking, anywhere from 45 minutes to 1 1/2 hour depending on the size of the meat. Leave in oven until done completely and very tender.
• Serve over creamy mashed potatoes.

BRAISED LACINADA KALE

Steps:

• Heat butter in a large skillet over medium heat. Add onion and garlic and cook, stirring, until soft and translucent, about 5 minutes. Add kale and season with salt; cook, stirring, until soft, about 10 minutes. Add chicken broth and cover; reduce heat to low and cook until tender and dark green, about 25 minutes. Serve immediately.

TAMARIND-BRAISED SHORT RIBS WITH TRUFFLE SUNCHOKE PURéE, WATERCRESS PURéE, AND GLAZED CHANTERELLE MUSHROOMS

Steps:

• Braise the short ribs:
• Season the short ribs generously on all sides with salt and pepper.
• In a large skillet over moderately high heat, warm 2 tablespoons of the oil until hot but not smoking. Add the short ribs and sear until browned on all sides. Transfer short ribs to a plate and set aside.
• In a large saucepan over moderate heat, warm the remaining 2 tablespoons oil until hot but not smoking. Add the carrots, celery, onion, garlic, ginger, jalapeño, bay leaves, peppercorns, and cloves and sauté, stirring occasionally, until caramelized, about 5 minutes.
• Add the vinegar, tamarind paste, molasses, and anchovies and simmer, stirring occasionally, until reduced by about 1/3. Add the beef stock and demi-glace. Add the seared short ribs and bring to a boil. Lower the heat to a simmer, cover the pot, and simmer until the meat is fork-tender, about 3 hours. Transfer the short ribs to a plate. Pour the braising liquid through a fine-mesh sieve into a large bowl and discard the solids. Return the strained braising liquid and the short ribs to the large saucepan, cover, and keep warm until ready to serve.
• Make the truffle sunchoke purée:
• In a medium saucepan over moderate heat, combine the sunchokes, cream, and butter and bring to a boil. Lower the heat to a simmer and continue simmering until the sunchokes are tender. Transfer the sunchokes, reserving the cooking liquid, to a blender or food processor, and process, adding the liquid as necessary, until completely smooth. Transfer the to a bowl, stir in the truffles, and season with salt and pepper.
• Make the watercress purée:
• Reserve a couple of watercress leaves for garnish.
• In a medium pot of boiling water, blanch the remaining watercress. Transfer to a blender or food processor, add 2 tablespoons of the olive oil, season with salt and pepper, and process until smooth. With the blender or food processor on low, slowly add the remaining 2 tablespoons olive oil and continue to process until smooth and fully incorporated. Transfer to a small bowl and stir in the lemon zest.
• Make the butter-glazed chanterelle mushrooms:
• In a large skillet over high heat, warm the oil until hot but not smoking. Add the mushrooms and sauté, stirring occasionally, until browned, about 6 minutes. Add the butter and let it melt, stirring occasionally. Add the vegetable stock and simmer, stirring occasionally, to glaze the mushrooms. Season with salt and pepper.
• To serve:
• Divide the sunchoke purée among 4 large plates. Top each with 1 short rib then divide the mushrooms among the plates, arranging them around the short ribs. Drizzle the plate with the braising liquid and the watercress purée and garnish with the reserved watercress leaves.