Dinner: Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

Ingredients

4 (8-ounce) boneless beef short ribs
Fine sea salt and freshly ground black pepper
1/4 cup olive oil
2 medium carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
1/2 medium onion, thinly sliced
4 cloves garlic, crushed
1 (2-inch) piece fresh ginger, peeled and minced
1 jalapeño, sliced
2 dried bay leaves
1/8 teaspoon whole black peppercorns
1/8 teaspoon whole cloves
2 cups balsamic vinegar
1/4 cup tamarind paste
1/4 cup molasses
5 anchovy fillets
1 quart beef stock or low-sodium beef broth
2 cups veal demi-glace

Instructions

Season the short ribs generously on all sides with salt and pepper.
In a large skillet over moderately high heat, warm 2 tablespoons of the oil until hot but not smoking. Add the short ribs and sear until browned on all sides. Transfer short ribs to a plate and set aside.
In a large saucepan over moderate heat, warm the remaining 2 tablespoons oil until hot but not smoking. Add the carrots, celery, onion, garlic, ginger, jalapeño, bay leaves, peppercorns, and cloves and sauté, stirring occasionally, until caramelized, about 5 minutes.
Add the vinegar, tamarind paste, molasses, and anchovies and simmer, stirring occasionally, until reduced by about 1/3. Add the beef stock and demi-glace. Add the seared short ribs and bring to a boil. Lower the heat to a simmer, cover the pot, and simmer until the meat is fork-tender, about 3 hours. Transfer the short ribs to a plate. Pour the braising liquid through a fine-mesh sieve into a large bowl and discard the solids. Return the strained braising liquid and the short ribs to the large saucepan, cover, and keep warm until ready to serve.