p48-51_Recipe Gems_fall04.QXD
10/21/04
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Beef short rib Pot au Feu SERVES ABOUT 8-10
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Note: any other vegetables should be added according to the cooking time neededâ&#x20AC;&#x201D; longer for potatoes, less for summer squash, for example 11. Add mustard, being careful not to tear the meat apart. 12. Add the pearl onions and mushrooms and heat through. 13. Season with salt and pepper.
1 pound bacon, diced Vegetable oil 5 pounds beef short ribs 2 medium Spanish onions, peeled and diced large 2 carrots, peeled and diced large Chef David Moeller 4 stalks celery cut into 11/2inch sections Roasted Red Pepper Bisque with 1 bottle full-bodied red wine Tomato and Red Pepper Jam (Cabernet or Shiraz, for example) S ERVES ABOUT 10-12 1 1 /2 gallons rich veal or beef stock (itâ&#x20AC;&#x2122;s best to have a little extra on hand to For the bisque: replace any that boils away) 2 sticks (8 ounces) unsalted butter 2 sprigs fresh thyme 1 Spanish onion, peeled and diced 1 1 /2 pounds carrots diced large or small tournĂŠed (cut into large â&#x20AC;&#x153;football6-8 red bell peppers, roasted, peeled, shapedâ&#x20AC;? cubes) seeded and diced (canned roasted Any other vegetables desired (such red peppers may be substituted) as potatoes, squash, etc.) 1 cup flour 1 cup grainy Dijon mustard 1 gallon chicken stock (vegetable 1 pound peeled pearl onions, stock may be substituted for a fully caramelized (browned in a sautĂŠ pan vegetarian dish) in a little oil) 11/2 quarts heavy cream 2 pounds mushrooms, quartered and Salt and white pepper roasted Salt and pepper 1. Melt the butter in a large pot. Add the onion and â&#x20AC;&#x153;sweatâ&#x20AC;? until translucent; do 1. Cook bacon until crisp in a large not brown. shallow pot. (A French rondeau, with a 2. Add the diced roasted red peppers. broad, flat base and straight sides, is ideal, 3. Add flour and stir or whisk to form a but any wide, deep pot will do.) Remove smooth roux. bacon, leaving fat in the pot. 4. Add chicken stock in four portions, 2. Add enough vegetable oil to the bacon taking care to avoid forming lumps. fat to just cover the bottom of the pot. 5. Bring to a boil, reduce to a simmer and 3. Season the short ribs with salt and cook until starch flavor is gone. pepper and sear them in the hot fat. 6. Add heavy cream and stir until itâ&#x20AC;&#x2122;s 4. Remove any excess fat from the pot. smoothly incorporated. 5. Add the diced onions, carrots and 7. Season with salt and pepper. celery (this combination is called a 8. Strain the soup, reserving the liquid; mirepoix) and sautĂŠ. puree the peppers and onions and 6. â&#x20AC;&#x153;Deglazeâ&#x20AC;? by pouring in the red wine reincorporate into the liquid. Note: for a and boiling quickly, scraping the bottom of more velvety soup, strain again through a the pot; then add the beef stock. fine mesh chinois or, if you donâ&#x20AC;&#x2122;t have this 7. Add fresh thyme and bring to a low cone-shaped restaurant tool, use a large simmer. kitchen strainer lined with muslin or cheese8. Continue to simmer until meat is fork cloth, pressing the soup through with the tender. back of a wooden spoon; discard any 9. Carefully remove meat from the pot. tough or fibrous bits that wonâ&#x20AC;&#x2122;t go through. Strain out the mirepoix, reserving the liquid 10. Place the liquid and meat back in the For the jam: 1 shallot, minced pot and add tournĂŠed carrots.