Recipe: Al Brown’s Beef Ribs

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In the new video series Tipping point, Al Brown learns how to make and market his own brand of wine. His Tipping point Opportunist Syrah Goes well with those short prime rib, he says, but the chef and entrepreneur also has advice on other dishes that taste great with this style of red.

I have always liked great fatty wines like Syrah, with its intensity and depth of flavor.

My favorite seasons are fall and winter. I love big storms, cold nights, and as many attest, building a fire anytime of the day, indoors or outdoors, weather permitting.

The thing about cooking during the colder seasons and cold nights is the satisfaction and enjoyment that comes with this long, low, slow cooking style.

Much of this is in the delicious aromas that permeate a home for hours on end as you roast chicken, braise beef, or even just old-fashioned pastry or puddings cooking with nostalgia. They all offer generous amounts of benefits dedicated to our sense of smell.

Our beloved Syrahs adore these low, slow dishes, with hearty winter-style roasts and herbs such as bay leaves, rosemary, sage and thyme, along with rich sauces and juices, and action. crock pot with casseroles and stews.

READ MORE:
* Al Brown explains why he entered the wine business
* Chef Al Brown on a life of unease and finally finds the jacket that fits him

Al Brown says recipes like this stewed beef pair perfectly with a Syrah.

LAWRENCE SMITH

Al Brown says recipes like this stewed beef pair perfectly with a Syrah.

If you really like to match dishes with wine, a general rule of thumb for great red wines is to stay away from lighter, more delicate dishes. If you think it matches, then it does.

Try these dishes with Tipping Point The Opportunist 2020 Hawke’s Bay Syrah:

  • Wild game stew prepared with one of the usual subjects – deer, wild duck, wild boar, rabbit, etc.

  • Roast Beef with Yorkie Pudding, Roasted Root Vegetables and a Pan Sauce made with a portion of The Opportunist.

  • Chicken livers sautéed on roasted Jerusalem artichoke purée, with fried sage leaves.

  • Barbecued pork ribs.

  • Duck and sausage cassoulet

  • Entrecote with Paris butter

  • Charcuterie with hard cheeses and spicy fruit chutney

  • A lentil salad with roasted Brussels sprouts, roasted pumpkin, crumbled feta and dried cranberries.

WATCH THE COMPLETE TIPTING POINT ON STUFF SERIES

SHORT BEEF CTES WITH PUMPKIN, MAPLE AND PAPRIKA PURÉE

Paired with Tipping Point La Syrah Opportuniste

For 6 persons

Ingredients

For the ribs of beef

2.5 kg of beef ribs Flakes of sea salt and fresh black pepper

Cooking oil, for frying

2 cups onion, roughly chopped

2 cups of celery, coarsely chopped

2 cups of carrots, roughly chopped

4 garlic cloves, roughly chopped

2 sprigs of thyme

2 bay leaves

¼ cup of tomato paste

2 cups of red wine

2 cups of chicken broth

2 cups of beef broth

For the pumpkin, maple and paprika puree

600g pumpkin, peeled and roughly chopped

¼ cup cooking oil

1 teaspoon of smoked paprika

Flaky sea salt and fresh black pepper

¼ cup maple syrup

1 cup of cream

For the fried chili and orange breadcrumbs

4 tablespoons of canola oil or similar

1 cup of panko breadcrumbs

Finely grated zest and juice of 1 orange

2 red peppers, super thinly sliced

2 tablespoons of canola oil

¼ cup flat-leaf parsley, finely chopped

Method

1. Preheat the oven to 150 degrees Celsius.

2. Place a large cast iron skillet or similar over high heat. Season the prime rib slices with generous amounts of salt and pepper. Once the pan is hot, add a little cooking oil and sear the prime rib on both sides until dark and golden. Remove and place the ribs in a large baking dish.

3. Return the pan to the heat and add a little oil. Once hot again, add the onion, celery, carrot and garlic. Cook the vegetables until they are nicely colored, then add the thyme and bay leaves, followed by the tomato paste, red wine and broths. Bring to a boil, scraping the crispy bits from the bottom of the pan, then pour over the ribs in the roasting pan.

4. Cover with foil, then place in the oven and bake for 3-4 hours, checking the ribs after 3 hours. The ribs are ready when the meat is soft and easily comes off the bone.

5. Remove from the oven, allow the ribs to cool completely in the broth, before removing them carefully and refrigerating them. Heat the cooking liquid in a saucepan, strain and discard the vegetables and solids. Refrigerate the broth until needed.

6. To make the pumpkin puree, preheat the oven to 200 degrees. Place the pumpkin in a bowl with the oil and smoked paprika, then season with salt and pepper. To mix together. Pour into a roasting pan and roast for 40 minutes, until the pumpkin is caramel colored and soft. Pour over the maple syrup and cook for another 5 minutes.

7. Remove from oven and scrape contents into a large saucepan. Put on medium-low heat, then add the cream.

8. Simmer for about 10 minutes, then use a hand blender to reduce to a silky smooth purée. If it’s a little dry or thick, add a little more cream or a little water. Taste and add more seasoning if necessary. Refrigerate until needed.

9. To prepare the fried chili and orange breadcrumbs, place a medium-sized frying pan over medium-low heat. When hot, add 2 tablespoons of cooking oil, followed by the panko breadcrumbs, zest and orange juice. Mix and stir the breadcrumbs until golden brown. Immediately remove the pan and spread out on a baking sheet to stop the cooking.

10. Place the saucepan over high heat. Add the rest of the oil and, when hot, add the chili. Fry for 1-2 minutes, or until the chili begins to turn golden around the edges. Remove with a skimmer and place the crispy fried peppers on paper towels to drain and cool.

11. Mix the fried chili with the orange breadcrumbs and mix in the finely chopped parsley. Season and set aside.

12. Preheat your oven to 165C. Place the short rib broth in a saucepan and heat over medium heat. Bring to a boil, then lower the heat. Reduce the consistency of the sauce.

13. Take the rib slices and, while they are cold, cut them between the bones to create individual ribs. Place them in a baking dish, pour over the reduced sauce, cover with foil and place in the oven for 30 minutes, until the ribs are heated through.

14. Heat the pumpkin puree in a saucepan over low heat, stirring as you go, or in the microwave until heated through.

15. To serve, divide the mash on hot plates, add a rib and a little sauce, then finish by sprinkling generously with fried orange and chili breadcrumbs. A green salad or a simply cooked green vegetable would make a great partner.


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