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Braised Short Ribs with Mascarpone Polenta

Ingredients

Braised Short Ribs
8 pounds boneless beef short ribs, trimmed of excess fat, and portioned*
Kosher salt and black pepper to taste
1 cup vegetable or olive oil, not extra virgin
2 Spanish onions, diced
2 carrots, diced
2-ounce can tomato paste
2 cups cabernet sauvignon, or any full bodied red wine
3-4 cups veal or beef stock
3-4 cups chicken stock
MASCARPONE POLENTA
2 tablespoons vegetable or olive oil, not extra virgin
1 small Spanish onion, finely chopped
2 cups milk
2 cups water or chicken broth
Kosher salt to taste
2 cups yellow or white polenta
4-ounces mascarpone cheese
SAUTEED WILD MUSHROOMS
5 pounds mushrooms, such as portabella, cremini, shiitake, oyster etc.
¼ cup vegetable or olive oil, not extra virgin
Kosher salt to taste
CRISPY BRUSSEL SPROUT LEAVES
2 pints brussel sprouts
Vegetable oil for frying
Kosher salt to taste

Directions

Braised Short Ribs
Season the boneless short ribs of beef very well with Kosher salt and black pepper.
In a roasting pan, or a large sauté pan, heat the oil over high heat.
Sear the short ribs on both sides to brown the beef. This may take a couple of batches to sear all the pieces of meat. Overcrowding the pan causes the meat to steam and not sear.
Remove the meat to the side. Drain off the excess fat.
Add the onions and carrots to the pan. Saute the vegetables until they are slightly browned. Add the tomato paste and cook for one minute.
Deglaze the pan with the cabernet sauvingon. Reduce slightly.
Add 3 cups of the veal or beef stock and 3 cups of chicken stock to the pan. Bring to a boil.
Place the short ribs back into the roasting pan. Cover with a lid or aluminum foil.
Place into the center of a preheated 325-degree oven. Braise for approximately three to four hours, or until the meat is fork tender.
Remove the meat from the pan and keep warmed. Strain the liquid through a sieve. Add more stock if necessary. Season to taste with Kosher salt and black pepper.
At this point the meat can be served immediately or refrigerated overnight and reheated in the cabernet sauce.
Mascarpone Polenta
In a small pot, heat the oil on medium heat. Add the finely chopped onion and sauté until translucent.
Add the milk and water or chicken stock. Season very well with Kosher salt. Bring to a boil.
Whisk in the polenta stirring constantly.
Bring back to a boil. Cover with a lid or aluminum foil.
Place into a 400-degree oven for 25 minutes. Remove the lid and with a wooden spoon stir the polenta. At this point the polenta can either be finished with the mascarpone cheese or transferred to another container and refrigerated.
If refrigerated, place the firm polenta into an electric mixer and soften with the flat beater attachment. Add some water or chicken stock to the polenta and heat carefully over low heat in a pot or in the microwave in a glass container covered with plastic wrap, stirring occasionally. Once hot, add the mascarpone cheese into the polenta.
SAUTEED WILD MUSHROOMS
1.In a large sauté pan, heat the oil. Add the mushrooms in batches and sauté until golden brown. Season to taste with Kosher salt.
2.At this point the mushrooms can be served immediately or refrigerated. Once refrigerated, reheat carefully in the microwave. Add the mushrooms to the cabernet sauce.
CRISPY BRUSSEL SPROUT LEAVES
Cut off the ends of the brussel sprouts first.
Second, cut then in half from top to bottom.
Then, cut the core off the brussel sprout, like a small cabbage.
Finally, pull apart the leaves into separate pieces.
In a deep pot, or fryer, heat the vegetable oil to 300 degrees.
Carefully, fry the leaves in the oil until crispy.
Drain the brussel sprout leaves onto paper towels. Sprinkle with Kosher salt as soon as they are place onto the towels. Cool to room temperature.

Notes

*If you cannot find boneless short ribs, you can use bone-in short ribs or substitute brisket of beef and braise the same way. Your local butcher can be of assistance with you on this issue as well as fabrication. However, you need to slice the brisket once braised.

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Article printed from Framed Cooks: http://www.framedcooks.com