Here is a pretty straight forward dish using a terrine to slice and cook the kohlrabi adding koji to give the vegetables an added asian flavor that I think is unexpected.  Combine that with wagyu short ribs bathed in a asian flavors and spices finished off with melted onions.  A very minimalistic dish but the results where really fantastic.  This is easily a dish that can be done ahead of time if you need be.  Here is the recipe I hope you enjoy it.

6 Kobe short ribs

1 onion

6 cloves of garlic

2 carrots 

1 leek 

1 ginger root

1 stalk of celery 

2 cups of orange juice 

1 cup of soy

2 cups of chicken stock or water

2 tbsp of goujichang 

2 tbsp sambal

1 tbsp of sesame oil

 

6 kohlrabi peeled and sliced thin

2 Idaho russet peeled and sliced

3 tbsp of koji

1/2 cup of cream

1 tsp of salt

 

3 sweet onions sliced with

2 tbsp of butter and olive oil

 

1 tbsp of corn starch 

2 tbsp of water

 

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 orange juice.  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 outhalf 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 Kohlrabi Terrine, Preheat oven 400 degrees

Heat cream up in a small pot with koji and then pour into a bowl.  Then shave kohlrabi and potatoes on a mandolin into the cream.  Line a terrine dish with plastic wrap or spray with non-stick spray.  Lay kohlrabi and potatoes in the terrine mold and taste one of the kohlrabi sliceds to check the seasoning, if it needs it, add a little salt to each layer.  Continue the process until all the vegetables are in the mold.  Then place a cover on the terrine and bake for an hour or until a cake tester comes out clean.  Allow to cool completely (works better if this is done a day ahead of time).  Then take out the terrine and slice into individual pieces.  Reheat in the oven at 325 until warmed all the way through.

For the onions,

In a small sauce pan add butter, oil, and one layer of onions. Add a pinch of salt to that layer and then add another layer of onions and salt.  And finish with one last layer of onions and salt.  Place a lid on top of the pot and place on medium low heat.  The salt will leach out the water in the onions and then they will sweat or cook in its own liquid.  Cook for 15-20 minutes.  Shaking the pot periodically to ensure no color or burning is going on with the onions.  You want to try and avoid lifting the lid off if you can help it.  That way all the heat stays in the pot.  Set aside and keep warm once the onions are tender.

To finish,

Simply take the short ribs portions and add them to a pan with the thickened sauce.  Heat them up until they are tender and hot all the way through.  Then place on the plate.  Add a portion of the kohlrabi terrine to the plate, add a spoonful of onions and finish with the nasturtiums.  Serve and enjoy!

 

 

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