Braised Short Ribs of Beef

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

For the spice mix:
Amt Ingredient
1 Tbsp. allspice
1 tsp. cloves
4 Tbsps. coriander seeds
1 bay leaf
1 Tbsp. Szechuan peppercorns
1 Tbsp. ground cinnamon
1 Tbsp. cumin seeds
2 pieces Star Anise fleur de sel

Procedure:
• Toast all spices in a dry skillet until fragrant.
• Grind in a spice grinder until the mixture is evenly coarse.
• Lay out on a sheet pan, making sure grind is even.
• Add salt and reserve.

For the braising liquid:
Amt Ingredient
½ cup chopped and peeled ginger
1 jar / 4 ozs. mango pickle hot, no oil (available in Indian spice shop or supermarket)
4 cloves garlic, peeled
1 bar Tamarind paste (reconstituted in warm water and free of pits)
½ cup brown sugar
3 Tbsps. tomato paste
2 cans chopped tomatoes (discard juice or use tomatoes in heavy puree)
3 Tbsps. spice mix (see above)
4 cups water
• Combine all ingredients in a food processor and blend to a smooth paste.

For the meat:
Amt Ingredient
8 lbs. short rib meat
Kosher salt
spice mix (see above)
corn oil for frying
braising liquid (see above)

For the papaya:
Amt    Ingredient
½ cup    pickled papaya
1 cup    white vinegar
½ cup    sugar
1 tsp.    lemon zest
1 tsp.    orange zest, no pith
1 cup    thinly sliced green Asian papaya
      (from Asian market)

Procedure:
• Bring vinegar and sugar to a boil.
• Remove from flame and add papaya and zest.
• Let rest until cooled.
• Pre-heat oven to 350 degrees F.
• Salt the ribs, then dredge in spice mix liberally and sear in a heavy-bottom braising pan until well browned on all sides (discard oil).
• Bring braising liquid to a boil and add to ribs.
• Place in oven, covered until very tender—3 to 4 hours.
• Remove meat from pan carefully and reserve hot.
• To finish sauce, degrease braising liquid well.

For the sauce:
Amt    Ingredient
2    medium onions, diced small
¼ cup    corn oil degreased braising liquid (see above) pickled papaya (see above)
2 cups    water
1 Tbsp. each    chopped tarragon, parsley and chives
1 stick    sweet butter, softened
to taste    salt and pepper

Procedure:
• Sautee onions until well translucent.
• Add braising liquid and remaining ingredients.
• Finish with papaya and spoon liberally over ribs.
• Serve immediately.