Squash and Beef
Ingredients: Butternut squash, Beef short ribs, Onion, Ginger, Garlic · 210 min cook time · 850kcal · $26.10
Ingredients
1ea Butternut squash, 4ea Beef short ribs, 1ea Onion, 1작은조각 Ginger, 1ea Garlic, 1tsp Fermented chili paste, 1tbsp Five spice powder, 1.5cup Dry red wine, 1.5cup Chicken stock, 2tbsp Brown sugar, 0.33cup Soy sauce, 0.33cup Worcestershire sauce, to taste Water, 1약간 Vegetable oil, 1약간 Kosher salt, 1약간 Black pepper, 2스틱 Brown butter, 1약간 Heavy cream, 0.5tsp Xanthan gum, 1약간 Pea shoot microgreens
Instructions
1. Sauté one roughly chopped onion in a shallow Dutch oven for about 3 minutes or until lightly caramelized.
2. Grate in a small knob of ginger, one clove of garlic, add 1 teaspoon fermented chili paste, and 1 tablespoon five spice powder. Sauté for about 30 seconds.
3. Deglaze with 1.5 cups of dry red wine, scraping up the good stuff from the bottom of the pot.
4. Add 1.5 cups of homemade chicken stock, 2 tablespoons brown sugar, 1/3 cup soy sauce, and 1/3 cup Worcestershire sauce. Mix together and bring to a simmer.
5. Add 4 salted short ribs, add enough water so the liquid comes most of the way up the short ribs, and bake in a 325°F oven for 2.5 to 3 hours, flipping the short ribs halfway through.
6. Cut butternut squash in half, scoop out the seeds, score if desired, rub with vegetable oil, kosher salt, and black pepper. Place on a preheated baking sheet.
7. Bake in a preheated 400°F oven for about half an hour, then flip and bake for another 15-20 minutes until browned and the flesh is tender.
8. Scoop out the hot squash flesh into a food processor. Add a splash of brown butter and heavy cream. Blend with food processor while slowly streaming in the rest of the brown butter.
9. Pull the short ribs out of the oven, separate the meat from the bones, and strain the sauce through a fine mesh sieve. Defat the sauce.
10. Add about 1.5 cups of the strained sauce to a blender, add 0.5 teaspoon xanthan gum, and blend on medium speed while slowly streaming in the reserved fat to make a jus gras.
11. Plate by adding butternut squash purée, placing a short rib on top, drizzling with jus gras, and garnishing with pea shoot microgreens.
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