Recipe description:
The Simple Art of Cooking U.S. Beef! Very nutritious and super tasty, this is today’s recipe of braised U.S. Short Ribs by Chef Youssef Akiki.
Ingredients:
Braised Short Ribs
• 1 Kg Short Ribs
• 100 g. Olive Oil
• 200 g. Indian Onion
• 200 g. Celery
• 50 g. Garlic
• 2 Bay Leaves
• 1 Stick Cinnamon
• 4 Liters Vegetable Stock
• 2 g. Salt
• 2 g. Pepper
• 1 Branch Rosemary
Summac Glazed Eggplant
• 1 Piece Boiled Onion
• 1 Piece Summac glazed eggplant
• Olive oil
• 1 Short Rib
• 80 g. Beef Juice
Onion Velouté
• 50 g. Olive Oil
• 50 g. Butter
• 300 g. White Onion
• 100 g. Fresh Cream
• 100 g. Milk
• 5 g. Salt
• 2 g. Pepper
Preparation:
1. Pan Fry the Short Ribs in a pot until golden color then add the vegetables and the vegetable stock and keep covered on low heat for an average of 4 hours.
Remove the Short Ribs from the stock, wait until it cools, and then cut into rectangular pieces. Grill it on low heat until it's crispy from the 4 sides.
2. Grill the eggplant until burnt, peel and cool in an ice bowl. Sprinkle summac, salt, pepper, spice, and some olive oil.
Boil the onions for 4 minutes, remove and add in an ice bowl, peel and cut into 4 pieces and slightly grill.
3. Put olive oil and butter in a pan, and then add the sliced onions, salt, pepper. Cook for couple of minutes, however make sure to keep it white colored.
Add the fresh cream and milk, and cook on low heat for around 15 minutes. Remove, drain, and put it in the mixer until you have a smooth velouté.