Edible Monterey Bay

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SLOW-BRAISED SHORT RIBS WITH WILD CHANTERELLE MUSHROOM BREAD PUDDING, MIZUNA SALAD WITH PICKLED CHICKPEAS AND CASTLEVETRANO OLIVES

Courtesy of Adrian Cruz, head chef at Gabriella Cafe

Serves 12

Ingredients for the dry rub:

1/4 cup toasted coriander seeds
1/4 cup pepper
1/4 cup salt
1/2 cup Hungarian paprika
1/2 tablespoons cumin seeds

Ingredients for the braise:

1-cup carrots, diced
2 cups onion, diced
1-cup celery, diced
1 bottle red wine (your choice)
1/2 bunch thyme
12 short ribs, any size
8 cups beef stock

Ingredients for the chanterelle bread pudding:

2 French baguettes cut into small cubes
3 cups cream
2 cups sautéed chanterelle mushrooms (preferably wild), chopped
1 cup roasted bell pepper, julienned
1 cup leeks, chopped
Salt and pepper to taste
1 cup mozzarella, shredded
1 cup Reggiano, grated

Salad Ingredients:

2 bunches mizuna greens
1/4 cup castlevaltrano olives, diced
1/4 cup chickpeas
1 tablespoon olive oil
1/2 lemon, squeezed
Salt and pepper to taste

Using a mortar and pestle, grind coriander seeds and cumin.

Combine all dry ingredients and rub over raw short ribs. Allow to cure for 10 to 15 minutes before adding to the braise.

In a hot braising pan, brown ribs on all sides. Once browned, set aside.

Add carrots, onions and celery. Braise for 5 minutes.

Add red wine and beef stock and cook for 2 1/2 hours at 350° degree oven.

To prepare chanterelle bread pudding, combine all ingredients together in large pan. Bake at 350° degrees for 30 minutes.

Combine all ingredients in large bowl and toss.

To serve, place a square of bread pudding on a warm plate and put short ribs on top. Drizzle brine juice over the ribs and pudding. Put garnish salad on top of ribs.

Slow-Braised Short Ribs

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