The New Nashville Chef's Table by Stephanie Stewart-Howard

Author:Stephanie Stewart-Howard
Language: eng
Format: epub
ISBN: 9781493034192
Publisher: Globe Pequot Press
Published: 2019-05-14T16:00:00+00:00

SHORT RIB STEW WITH FINGERLING POTATOES, CARROTS & PEARL ONIONS

This is one of the more complex recipes in the book, but trust me, it’s worth the effort.

For the short ribs:

5 pounds bone-in short ribs, or 3 pounds boneless short ribs

For the fingerling potatoes:

1 pound fingerling potatoes

Canola oil

Salt to taste

For the pearl onions:

1 pound peeled pearl onions

Canola oil

Salt to taste

For the carrots:

1 pound carrots, peeled and diced

2 cups orange juice

¼ cup coriander seeds

2 ounces (½ stick) butter

For the stout jus:

Reserved cooking liquid from short ribs or 2 cups chicken stock

2 bottles Guinness or other traditional stout (avoid flavored stouts)

1 bunch thyme

⅛ cup black pepper

2 small carrots

1 medium onion

3 stalks celery

1 head garlic, cut in half

For the dish:

Canola oil

2–3 tablespoons butter

Salt & black pepper, to taste

To prepare the short ribs: In a roasting pan, cover the short ribs with water or chicken stock and cook at 300°F in your oven until short ribs are very soft but not falling apart, 3–4 hours. Alternately, you can vacuum pack the short ribs and cook sous vide at 185°F for 24 hours.

Remove the short ribs from your cooking vessel. Reserve short ribs and cooking liquid separately. When short ribs are completely cooled, remove the bones if necessary, and cut into large cubes, approximately 1 x 1-inch.

To prepare the fingerling potatoes: Toss the potatoes in oil and salt, roast in a 400°F oven until tender. Cool completely, then cut in half lengthwise.

To prepare the pearl onions: Toss the onions in oil and salt, roast in a 400°F oven until tender and lightly browned. Cool completely.

To prepare the carrots: In a small pot, cover the carrots with orange juice. Add coriander seeds and butter. Cook over low heat until the carrots are soft, but not overcooked. Strain and discard the liquid, reserving the carrots. Remove any excess coriander seeds. Cool carrots completely.

To prepare the stout jus: Combine all ingredients in a small stock pot. If you cooked the short ribs sous vide, you will need to add the optional chicken stock to the pot. If not, use the reserved liquid from your cook pot. Cook over low heat until reduced by about half. Strain out vegetables, reserving liquid.

To prepare the dish: In a large sauté pan over medium-high heat, brown the short rib pieces, working in batches if necessary. Add in the fingerlings, pearl onions, and carrots.

Add stout jus and return all the short rib pieces to the pan. Reduce cooking liquid until you reach your desired thickness, then add the butter to the pan. Swirl to emulsify the butter into the sauce.

Season to taste with salt and pepper and serve immediately.

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