Wednesday, April 5, 2017

#ThankYouMiami How-To: Cooking Brasserie Azur's Braised Beef Short Ribs

For the sake of our wallets and our summer bodies, we're hoarding delicious recipes so we can cook and eat at home more frequently. And, while our weekday meals are simple and clean, we're still foodies that enjoy the decadent dishes and bold flavors found at Miami restaurants. Inspired by the success of our DÔA pork belly bun recipe post, we've asked local chefs to share the secret behind some of our favorite Miami recipes.

Today's recipe is a hearty dinner—an elevated version of the traditional American dish of meat, potatoes, and vegetable—from Brasserie Azur: braised beef short ribs with mashed potatoes and sautéed spinach. How do you know it's going to be good? Red-blooded American and New England Patriot's tight end Rob Gronkowski is a fan.

Beef Short Rib Recipe
3 lbs beef short ribs
1L fresh Florida orange juice
2 Florida oranges
1L veal stock
1 oz. fresh ginger, ground
10g smoked paprika
1 oz. honey
1 onion
1 carrot
1 garlic
1 bunch thyme
1 bunch rosemary
1 leek
1 stalk celery
Salt & pepper

Season the meat one day in advance with salt, pepper, ginger, paprika, and brush with honey. Stock short ribs in a container and cover the meat with orange juice, allowing to marinate for 12 hours minimum.

Preheat the oven to 325 degrees. Clean and cut vegetables (carrots, leeks, onion, celery, and garlic). Dry marinated meat a little bit on a bowl. In a brazier, pan-sear the meat on at high temperature (1 minute on each side) until the meat begins to caramelize. Take the meat out and sit on tray. In the same brazier, pan roast vegetables and top with the meat. Cover with marinate and seal stock, then add thyme and rosemary. Boil for 2 minutes, then cover with lid and cook in the oven for 3.5 hours.

Zest oranges and blanch them 3 times. Mix the zest with brown sugar and 1 cup of water. Cook until the zest is a confit but not caramelized. When the meat is ready, take it out of the juice and portion 8 oz. to 10 oz. of the juice, reducing it until it a slightly thick sauce is obtained. Strain the sauce. Sear the meat until a good color and deglaze with the sauce. Once ready, plate the mashed potatoes in the middle, followed by the spinach and the meat on top. Sauce generously around the mashed potatoes and finish the plate with orange zest confit.

Mashed potatoes
2 lbs. Yukon gold potatoes
1/4L milk
4 oz. butter
Salt & pepper

Clean the potatoes and place them in a pan with water and salt. Cook for 1 hour on medium temperature. Once cooked, peel the potatoes as desired and mash. Warm the milk and add it to the mashed potatoes, adding salt, pepper and butter (pre-cut into small cubes and very cold, for best results).

Sautéed spinach
8 oz. spinach
10g garlic
Olive oil

Add olive oil to pan and sautéed spinach and garlic.

¡Bon appetit, Miami!

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