curried beef shortribs with roasted root veggies.
Monday, March 7, 2011 at 2:29PM Winter is still rolling along here on the metropolitan tundra called Minneapolis. The snow keeps falling and the thermometer struggles to climb above the 30º mark.. although to be honest, 30º ain't that bad.
With the weather in mind, braised shortribs with a bit of curry totally fits the bill. We add curry powder to our braising liquid to add that great curry flavor and serve the beef with a mix of roasted root vegetables, some currants that have been bloomed in white wine and some toasted almond slices for a bit of crunch. Here is our recipe and process. Enjoy and send great energy the way of Minnesota that this long, long Winter might come to an end soon. We should have substituted Punxsutawney Phil in this recipe.. because that little dude has no clue..
2lbs beef shortribs
2 tablespoons high heat oil, grapeseed or canola
6 cloves garlic, smashed
3-4 Thai chiles
2 tablespoons ginger, minced
fresh lemongrass
1 yellow onion, chopped
2 tablespoons, yellow curry powder
2 cups beef stock
1 cup unsweetened coconut milk
salt and pepper, to-taste
Pre-heat your oven to 300º. Heat oil over medium high heat in an appropriate sized braising vessel. When braising just a few shortribs we use a cast iron pan and cover it with foil while cooking, it feels like a waste to use a dutch oven for small amounts. Season the shortribs on both sides and sear in your pan until nicely caramelized, 5-8 minutes. Remove the shortribs from the pan and reserve on a plate. Add the onions, garlic, ginger, chiles, lemongrass and curry powder, saute for 5 minutes. Return shortribs to the pan and add the beef stock and coconut milk. Bring to a boil, cover, remove from heat and place in the oven. Cook for 4 hours until the beef is super tender. When the beef is finished strain the liquid into a sauce pot and reduce until it coats the back of a spoon. Serve the sauce with the beef.
For the veggies
2 parsnips, peeled and quartered
1 rutabaga, peeled and cut into small pieces
15 pearl onions, peeled
4 fingerling potatoes
fresh thyme, chopped
salt and pepper, to-taste
olive oil, enough to coat the veggies
After cutting the veggies into like size pieces, toss in oil with fresh thyme and season the veggies with salt and pepper. Roast in the oven for 1 hour covered at 300º. Before serving the vegetables give them a quick saute in a hot pan to caramelize them a bit. Serve with toasted almond slices and bloomed currants.
Blooming currants
Add currants to a sauce pot with enough white wine to cover them. Add a couple star anise pods to the wine and bring to a simmer over medium heat. Once the wine is hot, remove from heat and allow to steep for 30 minutes. The currants will be plump, soft and juicy.
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