log 42: Braised Short Rib Curry
fusion
This recipe is an attempt at fusing two recipes that I cook on the regular, braised short ribs and Japanese curry. The idea is to use the braising liquid as the stock for the curry. Reduced down, the braising liquid is like gold. So why not use it as a stock instead of a sauce? This is my first recipe ever so I’m going to keep it simple. Description, ingredients, and cooking process. My first-ever attempt at this was using Ox Tail, which came out well but I think the classic short rib is a much better cut. The meat is fattier and will stay moist longer during the long and tedious cooking process. I’ll be as specific as I can with the ingredients, but normally all my measurements come from the heart. I made a quick video on my Instagram that outlines the general process. In that video, I used Ox tail but I would highly recommend short ribs instead.
Braised Short Ribs
Two Stalks of Celery
Two Medium Sized Carrots
One Large Onion
Beef Short Ribs, the meatier the better
Tomato Paste
Bay Leaves
Thyme
Dry Red Wine (Cabernet Sauvignon)
Beef Stock
Japanese Curry
2 Potatoes
2 Carrots
The other Half Onion
Japanese Curry Roux Cubes
Cooking Process (Braised Short Ribs)
Begin by preparing a classic mirepoix of celery, carrots, and onion. A great time to practice knife skills! Dice the ingredients so they are about the same size.
Pre Heat the oven to 350 F
Pat the short ribs dry and season with salt and pepper then coat with a thin layer of flour.
Sear the short ribs with a neutral oil on high heat in an oven-safe pot. You can add handfuls of the mirepoix to empty space in the pot to prevent burning.
Remove the short ribs when each side has a nice deep brown color
Add the rest of the mirepoix and sautee for 3-4 minutes, then add a tablespoon of Tomato Paste.
When a nice aroma has filled your kitchen, and the mirepoix has a nice color, add half a bottle of dry red wine.
Allow the pot to come to a simmer before adding the short ribs back in with a bundle of thyme and a few bay leaves.
Pour beef stock in until everything is covered, this will prevent drying out in the oven.
Once the pot comes to a simmer again, move it to the oven with the lid on with a small gap.
Allow the food to cook for 3+ hours. The longer it goes the more developed and complex the flavors become. If you choose to go on the longer side, check every hour to make sure the short ribs are slightly submerged to prevent drying out. Add more beef stock if needed. If you choose to go on the shorter side, remove once the short ribs are tender and can almost fall off the bone.
Japanese Curry
With 30 minutes remaining in the braising process prepare the potatoes, carrots, and the other half of the onion. Cut roughly into one-inch chunks.
Take the pot out of the oven and carefully remove the short ribs. Set them to the side for now.
Sautee the onions and carrots in neutral oil. Once some color has developed, add the potatoes.
Strain the braising liquid and add it to the new pot. Save the braising vegetables for the bonus!
Add the Japanese Curry Roux Cubes. 2-3 cubes should be enough. Adding too much will overpower the flavor built from the braising liquid.
Carefully add the short ribs back into the pot.
Bring the pot to a simmer and let it go for another hour or until the potatoes are fork-tender.
Serve with rice!
Bonus: Whipped Braised Vegetable Butter
After straining the braising vegetables, add them to a bowl with two sticks of butter.
Once the butter is softened, transfer everything to a blender and bled until combined.
Place the butter onto saran wrap and roll it into a cylinder.
Place it in the fridge and let it solidify.
