Recipe courtesy of Andi Van Willigan, Executive Chef, Bel-Air Country Club, Los Angeles, Calif.
Ingredient
250 g braised short ribs (see recipe below; press and cut into 2 cm cubes)
For the red wine braised shortribs:
20 lbs. short ribs, chuck flap
10 qts. red wine
2 qts. glace
4 tbsp. tomato paste
3 ea. onions, large diced
4 ea. carrots, large diced
4 pieces celery, large diced
1 bushel thyme
4 ea. bay leaves
3 tbsp. black peppercorns
Procedure:
• Sear meat in pans.
• Caramelize the vegetables and tomato paste in same pans.
• De-glaze with red wine and then add to short ribs in hotel pan.
• Add other ingredients and cover with foil; cook at 250º F in oven overnight.
• Check for tenderness and bring to room temperature in liquid.
• Remove and press, then portion the next day.
For the Sauce:
50 ml hoisin sauce
50 ml honey
25 ml vinegar
For the Dish:
10 g pomegranate
2 g mix roasted sesame seeds
2 g cilantro leaves
1 g spring onion
10 g pommels
to taste salt and pepper
Procedure:
• Prep the sauce (honey + vinegar + hoisin).
• Deep-fry the cubes of braised short ribs until crispy.
• Season with salt and mix with honey sauce.
• Put on plate and add toppings on the beef.
