Braised Beef
Ingredients
- 4- 5 lbs. boneless short ribs
- 1 cup carrots, peeled and roughly chopped
- 2 cups onions, roughly chopped
- 1 cup celery, washed and roughly chopped (leaves off)
- 1 cup leeks, washed and roughly chopped
- 5 garlic cloves, crushed
- ½ cup tomato paste
- 5 sprigs thyme
- 5 sprigs tarragon
- 1 bay leaf
- 2 cups cabernet or other red wine
- 1 quart chicken stock
- Salt, pepper and vegetable oil as needed
Instructions
Sear the beef on all sides in a cast iron or roasting pan; set beef aside. Caramelize the carrots in oil until golden brown. Add the onion, leeks and garlic and caramelize until golden brown. Add celery, herbs and bay leaf and cook for 5 minutes. Add tomato paste. Cook for 10 minutes.
Add cabernet and reduce to a thick syrup. Add the chicken stock and bring to a simmer. Spread the beef in one layer in the pan. Place in a 275-degree oven until the beef is tender, 3 to 5 hours. Remove the beef and turn the liquid to a high simmer. Skim the fat from the liquid as it reduces. Reduce until desired consistency. Season the beef to taste with salt and pepper; serve with reduced sauce over cauliflower silk. Yields 4-5 servings.
Cauliflower Silk
Ingredients
- 5 tbsp. extra virgin olive oil
- 3 cloves garlic, chopped small
- ½ onion, peeled and diced
- 1 cauliflower head, roughly chopped
- 2 cups chicken stock
- 2 tbsp. fresh herbs, minced fine (chives, flat leaf parsley, tarragon)
- Kosher salt & fresh cracked black pepper
Instructions
In a sauce pot over medium heat, add the oil and heat. Add the garlic and onions and cook till softened. Add the cauliflower and stock, then cover and steam for 6-7 minutes over high heat. Place the mixture into a blender and blend till very smooth. Season with herbs, salt and pepper.
Recipes courtesy of Colonial Williamsburg’s Executive Chef Travis Brust