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June 26, 2017
News

200 Barrels Braised Shortribs with Leek puree and roasted maitake mushrooms

Ingredients for 8 people:

  • - 1/4 cup canola oil

  • - 4 pounds beef short ribs boneless

  • - 1ea onion diced

  • - 1ea carrot diced

  • - 1stalk celery diced

  • - 1ea bay leaf

  • - 5ea black peppercorns

  • - 1 cup Aventino 200 Barrels

  • - 1 quart water

  • - 1 quart chicken stock


Leek puree:

  • - 4ea leeks white part only thin sliced

  • - 1/2 cup onion diced

  • - 1 1/2 cup heavy cream

  • - 1/4 cup chicken stock

  • - 1/4 tsp salt


Roasted mushrooms & cauliflower:

  • - 2pounds maitake mushrooms

  • - 1/2 head cauliflower

  • - 1/4 cup canola oil

  • - Salt and pepper to taste


METHOD


1st Step

Heat 2 tablespoons of the canola oil in a large sauce pan and brown the ribs on all sides over high heat. Remove the ribs and reserve.

Lower the heat to medium high, add the remaining oil to the pan and saute the carrot, onion and celery for about 5 minutes.

Or till golden brown, add the wine, water, stock, shortribs bay leaf and peppercorns. Simmer over low heat for 1 1/2 hours or till tender.

Once tender strain half of the liquid into a small sauce pan and reduce for the broth.


2nd Step

While the shortibs are simmering make the leek puree.

In a small sauce pan combine the leeks, stock, cream, and onion and cook over med-low.

Heat for about 20 mins or until leeks are tender. Add the salt and taste for proper seasoning.

Place all ingredients in a food processor and blend until smooth. Check seasoning and it delicious return to small pan and reserve for service.


3rd Step

Roasting mushrooms.

Pre heat oven to 400F degree, toss the mushrooms and cauliflower in the salt pepper and oil. Lay flat on baking sheet.

Cook mushrooms for 20 -30 minutes.

Mushrooms can burn so keep an eye on them and with a large spoon stir them around every 10 minutes for even cooking.

Place the leek puree on the bottom of the plate, lay one piece of the beef shortribs on the puree.

Place the mushrooms around the meat and ladle a little sauce over the top.

 
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