Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms - PCOS-Friendly Recipe

Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms
Servings: 4
Dinner

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
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

  1. Season the short ribs generously on all sides with salt and pepper.
  2. 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.
  3. 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.
  4. 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.

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