Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Thursday, January 20, 2011

Shiner Bock Braised Short Ribs with Mascarpone Polenta & Brussel Sprout Leaves

This recipe is courtesy of our newest, favorite restaurant, Bolsa located in Oak Cliff.  David and I've had some of our best and most memorable meals at Bolsa.  I was never a fan of brussel sprouts until I ate them at Bolsa with mashed potatoes and a medium-rare beef filet....It was all truly to die for!  I've been obsessed with brussel sprouts ever since.  My kids think I've lost my mind, but what else is new.  =)

Shiner Bock Braised Short Ribs with Mascarpone Polenta & Brussels Sprout Leaves

Ingredients for Short Ribs:

4 bone-in beef short ribs
2 yellow onions, chopped
2 large carrots, chopped
3 stalks celery, chopped
1 bulb fennel, chopped
4 bay leaves
2 heads garlic, cut in half
10 sprigs thyme
2 qts. Shiner Bock beer
2 qts. chicken stock
1 tablespoon black peppercorns
kosher salt and olive oil as needed

Method for Short Ribs:

1. Preheat oven to 275 degrees.
2. Season short ribs generously with salt. Heat a large saute pan with oil and sear the short ribs on all sides until browned.
3. Remove short ribs and place them in a braising pot or casserole dish.
4. Sweat onion, celery, carrot and fennel. Add remaining ingredients with the short ribs and bring to a simmer.
5. Cover with parchment paper and foil and cook in the oven for 6 hours.

Ingredients for polenta:

1 cup medium grain polenta
2 cups cream
2 cups chicken stock
salt to taste

1/4 - 1/2 cup mascarpone cheese

Method for Polenta:

1. In a pot, bring chicken stock and cream to a boil. Once boiling, add polenta and whisk into hot liquid. Turn the heat down to low, season with salt to taste.
2. Stir occasionally until it thickens, about 20 minutes. Remove from heat and stir in mascarpone cheese.
Ingredients for Brussels Sprouts:
1 lb. brussels sprouts
salt and butter to taste
oil as needed

Method for Brussels Sprouts:

1. Cut ends off brussels sprouts and remove outer leaves. Reserve the inside hearts for another use.
2. Heat saute pan and add oil. Once it begins to slightly smoke add brussels sprout leavescareful, they will pop. Season with salt & butter.
1. Remove short ribs from oven when ready. Gently remove from braising liquid. Strain the liquid into a large pot, strain; reduce by ½, for thicker sauce.
2. Glaze the short ribs in a pan with the sauce, Serve on top of polenta, Pour the sauce over the top and finish with the brussels sprout leaves.

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