Picture provided by Heidi Malaret, TARA, Ink.
Brasserie Azur – Braised Beef Short Ribs by Executive Chef Erwin Mallet
Celebrity who loves this dish: New England Patriot’s Rob Gronkowski
For 4 pax
Beef short ribs: 3lbs
Fresh Florida orange juice: 1 liter
Florida orange: 2pc
Veal stock: 1 liter
Fresh ginger: 1oz
Salt & pepper
Smoked paprika: 10gr.
Honey: 2oz.
Onion: 1pc
Carrots: 1pc
Garlic: 1pc
Thyme: 1 bunch
Rosemary: 1 bunch
Leeks: 1pc
Celery: 1pc
For the side:
Mashed potatoes
Yuckan gold potatoes: 2lbs.
Milk: ¼ liter
Butter: 4oz.
Salt & pepper
Sautéed spinach
Spinach: 8oz.
Garlic: 10gr
Olive oil
The day before start to season your meat with the salt, pepper, ginger (ground), paprika and brush with the honey
Stock your short ribs in a container and cover the meat with orange juice
Marinate for 12 hours minimum
Clean and cut all of your vegetables (carrots, leeks, onion, celery, garlic)
Preheat the oven to 325 degrees
Take your meat out from marinating and dry a little bit on a towel.
In a brassier, pan-sear the meat on a high temperature (1 min on inch side) and the meat should begin to caramelize
Put your meat on a tray and in the same brassier, pan roast all of your vegetables and top with the meat. Re-cover with the marinate and veal stock.
Add thyme and rosemary & boil for 2 minutes, cover with a lid and cook in the oven for 3h30minutes.
For the mashed potato:
Clean the potato and put in a pan with water and salt and cook for 1 hour on a medium temperature
Warm your milk and start to peal the potato, mash your potato with the grounder and add the milk. Correct the seasoning with the salt and add all the butter (It will be better if your butter is precut on a small cube and very cold)
Zest your oranges and blanch them 3 times
Mix the zest with brown sugar and 1 cup of water and cook all until the zest is a confit but not caramelized
When your meat is ready, take it out of the juice and portion 8 oz. to 10 oz.
Reduce the cooking juice until a slightly thick sauce is obtained and strain all
Sear your meat until a good color and deglaze with the sauce
Sauté your spinach with garlic salt and pepper
And start to plate in a pasta bowl (it’s better and more gourmet)
Start to plate with the mashed potato in the middle, topped with the spinach,
Put your meat on the spinach and be generous with the sauce all around the mash
Use you orange zest confit and decorate your meat with it
It’s ready to eat. Bon appétit !
