Braised Shortib with Buttermilk Potatoes
Braised Shortrib, Buttermilk Mashed Potatoes, Crispy Onions, Carrot Puree, Apple Gel
Watching Burnt and there was a scene that had shortrib served in a little jar, and that inspired this dish. Rich mashed potatoes, slow cooked beef, the ultimate comfort food in a glass.
Braised Short Rib:
Red Wine
Beef Stock
Cinnamon
Star Anise
2 Onions
3 Large Carrots
2 stalks Celery
Rosemary
Thyme
6 cloves Garlic
Method:
Sear the outside of the protein.
Wash and peel the vegetables, place in the roasting dish.
Place the short rib on top of the vegetables, add the wine, stock, and herbs.
Cover with foil tightly and braise at 140C for 4 hours.
Carrot Puree:
Carrots from the braise
Cream (warm)
2g Xanthan Gum
Method:
Blend the carrots and drizzle in cream until desired consistency is reached.
Add xanthan gum and blend again.
Apple Gel:
200ml Apple Juice
2g Agar Agar
1 Cinnamon Stick
Method:
Bring Apple Juice and cinnamon stick to a boil, whisk in Agar Agar and boil for 1 more minute while whisking constantly.
Let cool and set.
Blend into a gel.
Buttermilk Mashed Potatoes:
4 large potatoes
Butter, cubed
Milk
Buttermilk
Salt
Method:
Bake the potatoes on a bed of salt at 180C until soft.
Pass the potatoes through a sieve to get a fine texture.
Place the mash in a pan with a small amount of milk, and allow to heat through.
Add butter in stages, whisking the whole time to avoid splitting the butter.
Once the desired texture has been reached finish with a small amount of Buttermilk to add a slight acidic note to counteract all of the richness from the butter and beef.
Assembly:
Once the Beef has been removed from the oven, allow to rest while the braising liquid is being reduced.
Make the carrot puree and prepare the mashed potato.
Shred the beef and stir through the reduced braising liquid.
Add to the glass, dotting the carrot puree and apple gel.
Top with the Mashed Potato, and add some crispy onions and chives.