Here is a dish I did for lunch about a week ago for Edwardo Verastegui and Roberto Slim which they absolutely loved.  It is always hard trying to figure out what to make people especially when you have never met them.  There we two other men in the entourage and about the only thing I knew is that they were from Mexico.  So the question as a chef is do you go with trying to make something with familiar flavors from their home land or do you try to give them flavors from a different cuisine.  I ended up doing a little of both.  I gave them a little amouse of home made spaghetti with jalapeño pesto and fresh cashew foam.  They loved that as well.  Then I follow up that with an asian inspired short rib with some seasonal veggies.  It looks and tasted a little more exciting than I am describing it.  Here's the recipe I hope you enjoy it. 

3 1/2 lb of wagyu short rib (boneless) trimmed of excess fat cut into 2 inch blocks

1 onion

2 stalks of lemongrass

1 finger of ginger

1 bunch of leek tops ( if you have them or green onions)

1 stalk of celery

2 carrots

2 jalapenos

8 cloves of garlic chopped

2 lime leaves if you have them

1 tbsp of szechuan peppercorns

1/2 cup of ssamjang soybean paste

1/2 cup soy sauce

1/2 cup of mirin

1 cup of teriyaki sauce

6 cups of chicken stock or water

2 tbsp of sesame oil

 

2 tbsp of cornstarch

2 tbsp of water

 

Turnip Puree

4 turnips peeled and diced

1 potato peeled and diced

4 tbsp butter

1/8 cup of cream

salt and pepper

 

1 bunch of green onions grilled

1 head of young cauliflower blanched

1 cup of pearl onions blanched and peeled cut in half

1lb of brussel sprouts blanched

1 baby zucchini shaved thin

2 tbsp of olive oil

2 tbsp of butter

Salt to taste

 

Pickled sea beans

1/2 cup of sea beans

3/4 cup of rice wine vinegar

1/3 cup of sugar

2 garlic cloves

1 tbsp of coriander seeds

1 arbol chile

 

For the wagyu short ribs

Season short ribs very lightly with salt.  In a hot braising pan add sesame oil and short ribs.  Sear on on both sides for 3-4 minutes to brown.  Then add all of your vegetables and aromatics and cook for 2 minutes.  Deglaze the pan with mirin.  Add the rest of the wet ingredients and bring to a boil.  Turn down to a simmer and cover.  Cook for roughly 2 to 2 1/2 hours or until the short ribs are fork tender.  Turn off the heat and all to cool at room temperature.  Then strain out  half of the liquid into a sauce pot.  Bring to a boil and turn down and simmer.  Reduce by 1/2 and then thicken with cornstarch slurry.  Cook for another 5 minutes and then strain through a fine mesh strainer.  Set aside and keep warm. 

For the pickled sea beans

Place all the ingredients except the sea beans into a pot.  Place sea beans in a bowl or jar.  Bring liquid to a boil and then pour over the sea beans, cover and set aside to cool.

For the vegetables,

In a medium hot saute pan add olive oil and pearl onions face down in the pan.  Cook for 5 minutes to attain a golden brown caramelized bottom.  Then add brussel sprouts and cauliflower to pan.  Cook for 3 minutes and then add the butter.  Season everything with salt.  Set aside and keep warm.

For the turnip puree,

Place turnips and potatoes in a pot and fill with water.  Add salt and bring to a simmer and cook for 20-25 minutes until both the turnips and potatoes are cook through.  Strain off and place in a vita mix or food processor.  Add butter, cream, and puree until smooth.  Add a little more butter or salt to adjust the seasoning.  Set aside and keep warm.

To finish,

In a pan add a little of the braising liquid and short ribs just to heat through if they aren't warm anymore.  On a plate add a spoonful of turnip puree. Then add the short rib to each plate.  Spoon a big ladle of sauce over the short ribs.  Add the vegetables around the plate.  Finish with a few sea beans and grilled green onion.  Garnish with sorrel and broccoli flowers.  Serve and enjoy!


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