Short Rib Daube, celeriac puree
Sep 6th, 2009
I love this dish. Its a slight variation on the braised meat and olive dish from marseille. The olives give it quite the interesting taste you wouldn’t expect in a braised beef dish. I have omitted the anchovies used in some preparations, but you can add a couple to the braising liquid if you like. You can serve this over celeriac puree, or egg noodles, or even puff pastry.
Serves 4
Ingredients
- 1000g Short Ribs
- 100 g pancetta or bacon, cut into lardons
- 375 ml Ruby port
- 750 ml Red Wine
- 1 head Garlic, Split
- 1 white onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 5 sprigs thyme
- 1 bay leaf
- 250 ml chicken or veal stock, or water, more if needed
- 50g olives, chopped
- 1 shallot, chopped
- Salt, As needed
- 200g butter
method
- in a saute pan, heat the oil on medium high heat. Saute the onion, carrot and celery until they turn brown in color. Add the wine and port, and cook for 10 minutes to remove the alcohol. Let cool. Add the thyme, bay leaf
- Place them in a large bowl. Pour the cooled wine and vegetables over the short ribs. Store in refrigeration overnight of for 2 days. (Add water or more stock to cover if needed)
- in a Large dutch oven, put the meat and liquid over medium heat. When the liquid begins to boil, turn the heat down until it is barely boiling (you should see the liquid burble every second or two). Let braise for 3-4 hours.
- Remove the meat from the liquid and let cool. Remove the bones (they should slide off easily), and using a knife, remove and discard the cartilage and fat from where the bones were. If the pieces are large, you can cut them in half.
- Preheat the oven to 400F/180C. Remove the meat from the liquid. Strain the liquid into another pot and discard the vegetables. Add the olives and shallots and reduce until its thick like oil. Season the meat with salt and pepper, put in a pan and roast in the oven for 10 minutes until the outside is a bit crisp. Return it to the liquid.
Service
- Spoon a bit of the warm celeriac puree onto the plate.
- Place 1-2 short ribs on top of the puree. Pour the sauce over and around the plate..
Celeriac Puree
Ingredients
- 1 celery root
- 1/2 lemon
- 1 granny smith apple
- 25g butter
- salt, as needed
method
- Using a knife, peel the skin from the celery root. Chop the celery root, Put it in a pot with a drop of lemon and water to cover. Bring to a simmer and cook until done, about 15 minutes. You shoudl be able to pierce it easily with a knife.
- Meanwhile, peel the apple, remove the core and stem. Toss it in a little lemon juice to prevent discoloring.
- Strain the celery root. Add the celery root, apple, a bit more lemon juice to a blender or food processer. Blend on high, add a little water or milk if it is too thick to blend (for the blender). Remove, and ad salt as needed, tasting to ensure you dont add too much.
- When its time to eat, warm the puree slowly (on low leat) with he butter, stirring frequently to prevent burning.