Ingredients: short ribs, mushrooms, butter, eggs, leeks · 130 min cook time · 650kcal · $25.50
Ingredients
500g short ribs, 200g mushrooms, 50g butter, 2ea eggs, 2ea leeks, 1ea cabbage, 1ea onion, 5ea garlic, 200ml heavy cream, 2tbsp tomato paste, 2cup beef stock, 1cup red wine, 100g gruyere cheese, 1ea mcdonald's big mac and fries
Instructions
1. Sprinkle short ribs with salt on both sides.
2. Brown the short ribs in the instant pot using sauté mode for 2 to 3 minutes on each side.
3. Sauté onions, celery, and carrots with salt and pepper until softened.
4. Add garlic and thyme, cooking until fragrant for 1 to 2 minutes.
5. Stir in tomato paste, brown sugar, beef stock, and red wine, then return the short ribs and pressure cook for 45 minutes.
6. Process French fries using a food mill or ricer, chill, then mix with flour, butter, vodka, and ice water to form pie dough.
7. Blanch cabbage leaves in boiling water and shock in ice water.
8. Chop Big Mac burgers and mix with gruyere cheese, creme fraiche, parsley, and lemon juice.
9. Sauté leeks and three kinds of mushrooms with garlic, thyme, and salt.
10. Assemble the dome in a bowl lined with plastic wrap, layering cabbage, mushroom mixture, shredded short ribs, and Big Mac filling, then chill.
11. Make mushroom gravy using beef stock, braising liquid, mushrooms, and toasted Big Mac bun breadcrumbs.
12. Cover the chilled cabbage dome with French fry pie dough, egg wash, score decoratively, and bake at 425°F for 15 minutes, then reduce to 350°F for 45 minutes.