Duo of Beef

Duo of Beef: Black Angus Short Rips with Young Spinach, Mozzarella-Bresaola Salad, Wagyu Tenderloin, Stuffed Tomato with Basil, Black Garlic Pommes Dauphine, and Sauce “Choron”

Serves 8

For Braised Shortribs
• 3 bottles dry red wine
• 2 tsp vegetable oil
• 8 pieces of short ribs, trimmed of excess fat
• Salt (to taste)
• 2 tsp black peppercorns, crushed
• All-purpose flour for dredging
• 10 garlic cloves, peeled
• 8 large shallots, peeled, trimmed and split
• 2 medium carrots, peeled, trimmed and cut into 1” lengths
• 2 stalks celery, peeled, trimmed and cut into 1” lengths
• 1 medium leek, white and light-green only, trimmed, coarsely chopped, washed and dried
• 6 sprigs parsley
• 2 sprigs thyme

Step 1 Pour wine into large saucepan over medium heat; bring to boil. Boil until reduced by half. Remove from heat.
Step 2 Center rack in oven and heat oven to 350°F.
Step 3 Warm oil in Dutch oven or large casserole over medium-high heat.
Step 4 • Season ribs all over with salt and crushed pepper.
• Dust half of ribs with about 1 tablespoon flour.
• When oil is hot sear 4-5 minutes on all sides until well browned. Transfer browned ribs to plate.
• Dust remaining ribs with flour and sear in same manner.
Step 5 Remove all but 1 tablespoon fat from pot, lower heat to medium and toss in all vegetables and herbs. Brown lightly,
5-7 minutes, then stir in tomato paste and cook 1 minute to blend.
Step 6 Add reduced wine, browned ribs and stock or broth to pot. Bring to boil, cover and place in oven to braise ribs until
tender enough to be easily pierced with fork, about 2 1/2 hours. While braising, every 30 minutes or so, skim and
discard fat that bubbles to the surface.
*NOTE Chef Boulud recommends making the recipe to this point, then cooling and chilling ribs and stock in the pan. On the
next day scrape off the fat and warm ribs before continuing.
Step 7 Carefully (tender meat falls apart easily) transfer meat to tray. Boil pan liquids until thickened and reduced to approximately l quart. Season with salt and pepper and pass through fine sieve. Discard solids.
*NOTE Ribs and sauce can be made several days ahead and stored covered in refrigerator. Reheat gently, basting
frequently, on top of stove or in 350F oven.

Stuffed Tomato and Tomato Caramel

Ingredients:
• 8 tomatoes on the vine
• 8 plum tomatoes
• 1/4 cup olive oil
• 1 shallot, diced
• 1 clove garlic, chopped
• Sachet (2 sprigs thyme, 1 bay leaf, 2 basil stems and pinch black peppercorn wrapped in cheesecloth and tied with butcher’s twine)
• 1/4 cup chopped sun-dried tomatoes packed in oil
• 2 Tbs chopped fresh basil
• Sugar, as needed
• Olive oil, as needed
• Salt and fresh ground pepper

Step 1 Blanch and peel the tomatoes on the vine. Slice the top from the vine tomatoes and scoop out the inside using a
Parisian scoop. Chop the plum tomatoes and combine in a medium skillet with the olive oil, shallot, garlic, and sachet. Cook the tomatoes on a low simmer for about 20 minutes, stirring occasionally, to reach a marmalade consistency; discard sachet. Step 2 Line a sieve with cheesecloth and place over a bowl. Strain cooked tomato in the sieve overnight in the refrigerator; allowing any liquid to drain to the bowl. The next day, chop the strained tomato and reserve liquid.
Step 3 In a small bowl, combine chopped tomato with sundried tomato and chopped basil; adjust seasoning if necessary and transfer mixture to a piping bag. Pipe filling into hollowed tomatoes. When ready to serve; heat the stuffed tomatoes
on a stovetop steamer for 30 seconds and peel off the outer skin.
For the Tomato Caramel Combine strained liquid with a pinch of sugar (about 1/4 tsp per 1/2 cup) and reduce to a syrupy
consistency. Transfer to a blender and puree with enough olive oil to reach a smooth, thick consistency.

Super Green Spinach

• 5 bunches spinach, long stems removed
• 4 ounces unsalted butter
• 3 shallots, minced
• Salt and freshly ground white pepper

Step 1 Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Blanch 2 bunches spinach in
salted water until tender, and chill in the ice water.
Step 2 Heat two ounces of the butter in a small pot to brown. Strain; place in blender and purée with the browned butter
until smooth.
Step 3 Heat a large sauté pan with the remaining butter over medium high heat. Sauté the shallots until translucent, and add remaining 3 bunches spinach. Sauté until wilted; and then mix in the puréed spinach and season with salt and pepper.

Sauce Choron

• 2 cups white wine
• 1 cup white wine vinegar
• 1/2 bunch tarragon
• 5 whole sliced shallot
• 1 bunch chopped chervil
• 1/2 tsp crushed black pepper
• 1/2 cup + 1/3 cup clarified butter, melted
• 2 Tbs tomato puree

Step 1 In a large saucepot, reduce all ingredients except butter and tomato puree by half. Strain and discard solids.
Step 2 In heat proof bowl, whisk to combine 3 Tbs of reduction with two eggs. Bring a small pot of water to a simmer and
place bowl on top. Heat mixture, while whisking, to reach 65°C, remove from the heat at 68°C.
Step 3 Slowly stream in the warm butter, while whisking, to make a thick sauce. Whisk in the tomato puree; season with
salt. Transfer to an ISI Foamer charged with one C02 cartridge and keep in a warm place.

For the Roasted Wagyu Rib Eye

• 3 1/2 lbs wagyu rib eye, cut into (4) 5 ounce portions (2.5 ounces per portion after sliced)
• Salt and coarse ground pepper
• Olive oil, as needed
• 3 cloves garlic
• 3 sprigs thyme

Step 1 Preheat oven to 400°F. Heat the olive oil in a large skillet over high heat. When ready to serve, season the beef on all
sides with salt and pepper.
Step 2 Place a single layer of the beef in the pan (you may need to do this in batches) and sear on all sides, while basting.
Add the garlic and thyme halfway through. Step 3 Transfer the skillet to the oven and roast for approximately 8-10 minutes, flipping the meat halfway through, until
medium rare (135°F internally). Remove the meat from the pan and rest for 5 minutes in a warm spot before serving.

For Pommes Dauphine

• 1/2 cup water
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 2 whole eggs
• 4 ounces EACH warm, cooked, peeled Yukon and Idaho potatoes
• Salt and pepper`
• 8 cloves black garlic, optional (available at terraspice.com)
• Vegetable oil for frying

Step 1 In medium saucepan over high heat, bring water and butter to boil. Add flour and cook over low heat, stirring with
wooden spoon until smooth and dried, about 10 minutes.
Step 2 Remove from heat, cool slightly and beat in eggs, 1 at a time. Using scale, measure 8 ounces of combined, hot,
cooked potato and 2 ounces hot pate a choux. Place in large bowl and combine well. Season with salt and pepper.
Step 3 Using palms of hands, roll dough into at least 8 chestnut-size balls. If using black garlic press 1 clove into center of
each ball. Chill in refrigerator.
Step 3 When ready to serve, fill medium saucepan 1/3 of way with oil; heat to 350F. Fry balls until golden brown. Drain on
paper towel and sprinkle with salt.

To Serve

• Chopped buffalo mozzarella
• Peppered Oil
• Julienned tomato confit or sundried tomatoes
• Micro Basil
• Diced Bresaola
• Shallot Marmalade

To Serve • For each serving, place a stuffed tomato on the bottom left corner of a warm square plate and top with choron
foam; garnish with 5 dots of tarragon oil on top of the foam.
• Place the seared rib eye and garnish with peppered oil.
• Draw a line of tomato caramel through the center of the plate horizontally.
• On the top left corner, place a spoonful of spinach, then a braised short rib on topped with diced mozzarella and a couple of pieces of bresaola and micro basil.
• On the top right corner, place a spoonful of shallot confit and then a piece of pommes dauphine. Serve hot.