Braised Short Rib, Caramelized Onion
500g Short Rib
1/2 Onion, sliced
8 Cloves Garlic, minced
2 Sprigs Thyme
60ml Tomato Paste
3 Bay Leaves
500ml Chicken Stock
500g Red Potatoes, peeled and diced
125ml Heavy Cream
30g Grated Parmigiano Reggiano
35g Corn Starch
In a pot over medium high heat, bring 30ml of cooking oil up to temperature, then sear 500g of short rib, seasoned on all sides with salt, until golden brown.
Remove the ribs, then add in 1/2 a sliced onion and 4 cloves of minced garlic.
Sauté until fragrant, then add 60ml of tomato paste, 3 bay leaves, and 2 sprigs of thyme. Fry for 2min to remove the raw tomato flavor, then add the ribs back in. Season with salt & pepper, add 250ml of wine (red or white), 500ml of chicken stock, cover, and transfer to a 175C/350F oven for 3 hours.
In a separate pot, boil 500g of peeled and diced red potatoes for 20min or until soft.
Strain, then return to the pot with 110g of butter, 125ml of heavy cream, 4 cloves minced garlic, 60g of parmigiano reggiano, 35g of corn starch, salt & pepper.
Whip with a hand mixer until smooth, then transfer to a piping bag.
Heat 3mm of cooking oil over medium high heat in a frying pan.
Once it reaches 190C/375F, pipe the potatoes into the oil in a spiral shape, making sure each layer touches the next.
Also place a dab of potato off to the side as a tester. Once it turns golden brown on one side the spiral is ready to be flipped and fried until golden on the other side.
Remove to a wire rack to cool, then plate one spiral topped with a piece of short rib, some of the caramelized onions from the braise, and garnish with a bay leaf.
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