SHORT RIB OF BEEF, DAUPHINOISE AND SAVOY CABBAGE

INTRODUCTION

To announce officially the start of the Autumn season, I have experimented a dish including 1 braised meat and 2 sides to accompany this rich cut of beef.

Last weekend the clocks went forward one hour. Although one extra hour of sleep has been earned it gets dark earlier. Since then, every day, when I look through the window around 3.30 in the afternoon, it feels like the days are getting shorter. From a personal point of view, it means being at home and enjoying a nice plate of food.

In my last post, SMALL SUGAR PUMPKIN RECIPES, I mentioned my love for the Autumnal ingredients available on the market. Again, this recipe is a classic example of how to cook a succulent dinner for two.

BRAISED MEAT

Two facts about braising meat. Patience and a great result.

I am always satisfied when I am using the braising method. Indeed, braising is just cooking a tougher cut of meat gently in a stock until it is transformed into a tender, succulent, fall-off-the-bone masterpiece.

Today, on the menu, is a braised short rib of beef with potato and celeriac Dauphinoise and buttered Savoy cabbage.

First, sear the short rib on a high heat with some cooking oil. When every sides are seared, remove the meat from the pan and add the MIREPOIX. Colour the mirepoix, add a teaspoon of tomato paste, cook it for a few seconds and pour a litre of brown stock into the pan. Put the short rib of beef back into the pan with a bay leaf. Make sure that the brown stock covers 3/4 of the meat. At this stage, we are braising. Bring to the boil, reduce the temperature down and simmer for at least 3 hours lid on. Make sure to flip the piece of meat every 45 minutes.

DAUPHINOISE

Meanwhile, I start to get ready with my gratin Dauphinoise by peeling and slicing both potato and celeriac.

While I am layering down with love and care the potato and celeriac, a pan containing a mix of milk, double cream and nutmeg is on the stove, simmering. I make sure to season with salt and pepper each layers of potato and celeriac.

Pour on top of the potato and celeriac the liquid. It should just cover 3/4 of the dish. Press a bit down the sliced vegetables to make an even top. I add some grated Comté and I bake te Dauphinoise for 35-40 minutes.

SAVOY CABBAGE

Savoy cabbage is one of my favourite greens during Autumn and Winter season. I like cooking Savoy cabbage and eating it. I find it is taste mild but earthy at the same time. That’s why it goes so well with these kind of dishes. I butter-braise it every time. It takes only a few minutes to get something really special.

FINAL TOUCH

I know when the short rib is ready. The meat should go off the bone easily. I take the meat off the pan, I drain the cooking juice and I keep the mirepoix on the side. I reduce the cooking juice until to obtain a thick liquor. I put the short rib back into the pan and baste the short rib with the liquor until to obtain a shiny glazed top. I dress the short rib on a plate, I add the mirepoix to the liquor. I pour it on top of the short rib. Finally, I put the three dishes in the middle of the table to be shared. Bon apétit!

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