• Thursday , 23 March 2017

Colt Taylor Cooks Braised Short Ribs and Grits – Video

Vietnamese Braised Shortrib
Ingredients
  1. For Short Rib Marinade
  2. 300 g soy sauce
  3. 200 g maple syrup
  4. 100 g amber sugar
  5. 1 Large Vidalia onion, peeled and quartered
  6. 1 bunch green onions
  7. 12 garlic cloves
  8. 2 asian pears, peeled and cored and quartered
  9. Zest and juice of 1 lemon
  10. Zest and juice of 1 lime
  11. 100 g dark sesame oil
  12. 25 g sesame seeds, toasted
  13. 150 g fresh orange juice
  14. 150 g aji mirin
  15. 12 ea black pepper cloves crushed
  16. For Braisage
  17. 12 each short ribs, flanken cut, preferably Wagyu of Certified Black Angus, cleaned and trimmed
  18. 25 g cinnamon sticks, toasted
  19. 20 g cardamom, toasted
  20. 10 g coriander toasted
  21. 30 g fennel seed toasted
  22. 6 each cloves
  23. 3 each star anise
  24. 25 g sassafras toasted
  25. 12 garlic cloves
  26. 3 large onions, peeled, quartered
  27. 3 large carrots, peeled, quartered
  28. 1 Gallon Chicken stock as needed *(note- I prefer chicken stock as it has better flavor, and you will get plenty of gelatin from the actual braising of the short rib)
Instructions
  1. Marinade:Combine all, marinate ribs 24 hours-48 hours
  2. Braisage:Season ribs lightly with salt, pat dry the marinade. Get a rondeaux to smoke point, and sear quickly. With the intense sugar in the short rib, be careful as they will burn easily. Line hotel pan with ribs in single layer on top of mirepoix. Cover ¾ of the way up the rib with stock and all of the aromatics. Place a parchment cartouche on top and cook at 325 until tender. Make sure to check ribs every 30 minutes so they don’t overbrown, burn, or over reduce. If liquid is low, add more stock. If browning too much, flip, and cover with foil. When finished, cool in braisage, remove, and reduce some of the braising liquid as needed for sauce
The Chefs Connection http://thechefsconnection.com/

Chef Colt Taylor of One if by Land, Two if by Sea, shows Jamie Otis how he mixes classic and modern flavors with his Vietnamese pho-inspired braised short ribs and grits.

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