BBQ Braised Greenlea beef short ribs with mushroom and tarragon risotto, local baby carrots, watercress gremolata, crisp shallot and macadamia crumb.
This impressive dish will have your dinner guests in awe. The best thing is you can prepare much of it a head of time.
BBQ Braised Greenlea beef short ribs - Ingredients
- 1.2kg Beef short rib
- 2 large onions
- 1 celery stick
- 1 large carrots
- 5 cloves of garlic
- 5 sprigs of thyme
- 2 bay leaves
- 10 peppercorns
- 40g tomato paste
- 250ml red wine
- 1.5lt brown Beef stock
- 5g cornflour or arrowroot
Season and seal Short ribs on BBQ ensuring you get some good colour on them.
Finely chop vegetables and sauté to colour, add tomato paste cook out for approx. 1 minute. Deglaze with red wine then add stock. Place Short ribs in braising dish, add Mirepoix, liquor and flavour enhancers (thyme/ bay leaf/ garlic/ peppercorns) remembering to season!! Braise in a hooded BBQ, oven, wood fire pizza oven, approx. 160oc for 3-4 hours or until tender. Strain liquor, skim then slightly thicken it with a little arrow root or cornflour.
Mushroom and Tarragon risotto - Ingredients
Make the risotto ahead of time and simply finish it like a chef would just before serving.
- 300g Arborio rice
- 1 Large onion, very finely chopped
- 800ml vegetable stock
- 200g mushrooms (mixture)(macedoine)
- 3g tarragon, chopped
- 5g chives, finely chopped
- 80g powdered Parmesan
- 100g butter (diced cold, for finishing)
- 80g mascarpone cheese
Sweat the onions in a stainless saucepan.
Add the rice and mix thoroughly with 30g butter on a medium heat, stirring constantly until a toasted aroma arises, about one minute.
Add 1/3rd of the white stock, stirring regularly until rice has absorbed the stock.
Repeat, adding one more third of the stock and continue to cook until rice has absorbed the liquor.
Pour out rice onto tray, spread out and chill quickly. Save rest of stock for just prior to serving
To finish risotto: make sure you have all your prepped and ready to go.
In a small sauce pan, add 1 kitchen spoon of risotto, 50ml stock and bring to simmer. The rice will start to absorb the stock once almost fully absorbed, add herbs, mushrooms, couple cubes of butter, parmesan and a teaspoon of Mascarpone, check seasoning, consistency. The risotto should be glossy, thick and creamy. Well-seasoned!!
Water cress gremolata - Ingredients
- 10g curly parsley
- 15g watercress
- 1 lemon (finely zested/juiced)
- 100ml extra virgin olive oil
Finely chop Parsley and watercress.
Juice and finely zest lemons, add to herbs.
Slowly add olive oil, stirring constantly until a sauce like consistency is achieved, you may not need all the oil. Season and store in an airtight container in the fridge until ready to use.
Crisp shallots, macadamias and local baby carrots
- 400g baby Carrots
- 40g macadamia nuts
- 100g shallots (peeled/sliced super thin)
- 150ml canola oil
Carrots: Peel and trim the carrots before blanching. To serve re-heat by tossing in a pan with a little butter or by submerging in boiling water.
Macadamias: toast nuts till golden either in the oven or in a pan on BBQ.
Crisp Shallots: Ok this is a super simple technique but requires attention!!
Place 150ml Canola oil into a small sauce pan.
Slice shallots into super fine rings, place them into oil and place over a high heat to initiate deep frying the Shallots, once bubbling rapidly bring heat down to medium heat and continuously stir until a nice even golden is achieved. Strain Shallots and place onto absorbent paper and lightly salt, keep dry/ room temp
Recipe by Carl Houben from Wintec