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Burgundy beef gets makeover, stays classy


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POSTED: Wednesday, August 05, 2009

Chef Mavro's contemporary rendition adds visual appeal, but it stays true to the classic in terms of deliciousness.

Modern Burgundy Beef

Courtesy Chef George Mavrothalassitis

2 pounds chuck short rib
Sea salt, pepper and cayenne pepper, to taste

» Marinade:
2 cups mirepoix: diced onion, celery, carrot, garlic, bouquet garni (parsley, thyme, bay leaves)
1/2 bottle Burgundy wine

» Stew:
1/2 cup butter
2 tablespoons cooking oil
2 tablespoons tomato paste
1 cup button mushrooms, sliced
1/2 cup salted pork belly, diced and blanched
1 can beef broth

» Garnish:
2 large Yukon potatoes, peeled and kept in water
2 cups extra virgin olive oil
1 cup pearl onions, peeled
2 tablespoons butter
1 cup button mushrooms, halved
24 parsley leaves
1 teaspoon Hawaiian salt
12 pieces salted pork belly, cut into batonnets, blanched and sauteed until crispy

1/2 cup sliced parsley, sliced chives and minced tarragon

Marinate overnight whole short rib in wine and mirepoix.

The next day, strain, then dry meat with a paper towel. Reserve wine and mirepoix.

To make stew: Preheat oven to 275 degrees. In a cast iron pot (creuzet is ideal), saute meat in butter and oil, and add mushrooms and pork belly.

Remove meat, saute mirepoix, then add tomato paste and wine. Reduce wine by half.

Add beef broth, bring to a boil, return meat to pot, season with sea salt, pepper and cayenne pepper, and cover. Bake for 3 hours.

Remove from oven, remove beef from pot, and reduce two-thirds of liquid on stove.

Cool meat and then slice into 4 pieces.

To make garnish: Slice potato in half lengthwise, then cut into block 3/4 by 2 by 4 inches. Place slices into olive oil and poach in 275-degree oven for 45 minutes, or until tender. Season potatoes with salt, pepper and cayenne, and set aside. Reserve oil.

Saute pearl onions in butter until caramelized, then add mushrooms and 1/4 cup of reduced beef sauce. Cover and simmer for 8 minutes.

Reheat beef in the juice at low temperature.

Heat olive oil from potatoes to 325 degrees on stovetop. Fry parsley leaves and drain on paper towel. Season.

To plate meat and garnish: Place meat slice on front end of plate, cover with sauce and top with Hawaiian salt and parsley. Place potato slice behind beef and top with mushrooms, pearl onion and pork belly. Top with parsley, chives and tarragon.

Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste and based on 2 oz pork belly for garnish): 1050 calories, 77 g fat, 31 g saturated fat, 155 mg cholesterol, greater than 1300 mg sodium, 49 g carbohydrate, 7 g fiber, 7 g sugar, 29 g protein

 


Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.