This is a recipe for 100, so reduce amounts accordingly. :)
Braised Short Rib over Thai Basil Potato Puree, Appleslaw
Short Ribs:
35 pounds short ribs
Canola oil, as needed
Salt and pepper, to taste
5 onions, medium diced
2 bunches celery, medium diced
8 carrots, medium diced
10 cloves garlic, peeled and minced
5 white lemongrass stalks, thin sliced
5 dried Thai chilies
4 cans tomato paste
1 bottle red wine
1 cup soy
1 large ginger cluster, thin sliced
4 kiwis, peeled
5 boxes beef stock
Curry Sauce:
5 whole peeled shallots, thin sliced
5 cloves garlic, peeled and miced
1 ginger cluster
5 white lemongrass stalks, thin sliced
1/2 cup fish sauce
1/2 cup tamarind paste
1/2 cup red curry paste
4 cans coconut milk
2 whole guajillo chilies
Potato Basil Puree:
15 pounds Yukon potatoes, peeled
2 quarts Thai basil, leaves plucked
2 quarts heavy cream
4 pounds butter
Salt and pepper, to taste
1 bunch shallots
Green Apple Kimchi:
6 green apples
2 limes, juiced
2 tablespoons Korean chili flakes
Salt, to taste
Bok Choy:
Bok choy, stems removed
Olive oil, as needed
Salt and pepper, to taste
Spicy Chili Peanuts:
2 pounds peanuts
Sugar, to taste
2 tablespoons Thai chili garlic paste
Salt, to taste
Short Ribs:
1. Trim beef off the bone and cut into neat squares.
2. Season the ribs with salt and pepper.
3. Sear on both sides on the hot flattop grill with canola oil.
4. In a rondeau, caramelize onion, celery, carrot, 5 cloves garlic, lemongrass and dried Thai chilies. Add tomato paste and caramelize further. Deglaze with red wine. Pour into pressure cookers, reserving a 1/5 of liquid for red curry sauce.
5. Puree soy, ginger, rest of garlic, and kiwi.
6. Add ribs to pressure cookers. Top off with beef stock and the puree. Put lids on top and let it start to whistle on high heat. Lower the flame and let cook for 1 1/2 hours, or until tender, leave braising liquid. Glaze in red curry sauce.
Curry Sauce:
1. In a medium saucepan, caramelize sliced shallots, ginger, garlic and lemongrass. Deglaze with red wine – stock mixture. Add red curry paste, tamarind paste, fish sauce and coconut milk and simmer to marry flavors for 20 minutes.
2. Meanwhile, soak 2 whole guajillo chilies in hot water. Puree the soaked chilies, taking out the seeds, with the curry base and strain through a chinois.
Potato Basil Puree:
1. Cover the Yukon gold potatoes with cold water and bring to a simmer.
2. Meanwhile sauté Thai basil leaves and sliced shallots. Puree with heavy cream, warm on the stove. Keep the butter out at room temperature. When the potatoes are cooked through, drain potatoes. Let steam for 2 minutes. Pass through a food mill with butter. Fold in hot heavy cream, salt and pepper.
Green Apple Kimchi:
1. Shave apple through mandolin. Juice limes over apple, and add salt and Korean chili flakes.
Bok Choy:
1. Sauté with olive oil, salt and pepper.
Spicy Chili Peanuts:
1. Fry peanuts in fryer. When golden, toss in chili garlic paste, salt and sugar.
Posted on AllTopChef.com
