Short Ribs, Morels, Parsnip Puree with Parsley, Shallot & Cashew Salad

Short Ribs, Morels, Parsnip Puree with Parsley, Shallot & Cashew Salad

 

Equipment Needed: - All-Clad Sous Vide Stick with Water Bath - Blender

  • 5

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • - 2lbs Bone-In Short Ribs
  • - All Purpose Flour
  • - 1 Yellow Onion
  • - 4 Garlic Cloves
  • - 1 Carrots
  • - 3 Thyme Sprigs
  • - 1 Bay Leaf(fresh)
  • - 2 quarts Beef Stock
  • - 2oz Dried Morels
  • - 2 Tablespoons Unsalted Butter
  • Parsnip Puree:
  • - 2cups Parsnips(Peeled, Sliced Thinly)
  • - 1ea Shallot
  • - 1 teaspoon lime juice
  • - ½ tablespoon Kosher Salt
  • - ¼ cup Cashews
  • - 1 tablespoon Butter
  • - ½ cup Water
  • Parsley, Shallot & Cashew Salad:
  • - 1 cup Flat Leaf Parsley Leaf
  • - 1ea Shallot (Thinly sliced)
  • - ½ cup Roasted, Chopped Cashews
  • - 1 Tablespoon Olive Oil
  • - 1 Teaspoon Lime Juice
  • - TT Kosher Salt
  • In small mixing bowl mix all the ingredients

Preparation

Short Ribs: Dry the short ribs with a paper towel. Season with salt and black pepper. And lightly dust with the flour. Return to the refrigerator and allow to cool. Once cool, sear on all sides in an All-Clad sauté pan with canola oil until all sides are golden brown.

After all the ribs are seared remove from pan, chill and discard oil. And add onion, garlic, carrots thyme, carrots, thyme and bay leaf. Cook the vegetables until caramelized. Add beef stock and reduce by 1/3. Remove from the heat and strain then chill.

Preheat water bath with the All-Clad sous vide stick to 76C(168F).

Once the ribs and stock are chilled. Place both in a vacuum sealed bag with the morels. Cook in the water bath for 6 hours. After six hours, check for tenderness and place in a large pan and simmer. Reduce liquid by 1/3rd and add butter stirring until completely incorporated.

Parsnip Puree: Preheat water bath with the All-Clad sous vide stick to 85C(185F).

In a medium mixing bowl toss the parsnip, shallots and cashews with salt and lime juice. Place in a vacuum sealed bag along with the butter and water. And place in the water bath. Cook for 30 minutes. After cooked, transfer to a blender and puree until smooth. Transfer to an air tight container.

To assemble: On a large platter, spread the parsnip puree on the bottom into a well shape. Place the beef short ribs along with the morels into the middle. Drizzle the pan sauce all around. Scatter the parsley salad around the beef. Serve and enjoy