Jul 1, 2009 7:34 am US/Pacific
Boneless Thai Short Ribs w/Spicy Peanut Sauce
Boneless Thai Short Ribs with Spicy Peanut Sauce
Cargo Rice Salad, Lychee-Lemongrass Purée and
Toasted Curry Vinaigrette
Deneb Williams ~ Executive Chef, Firehouse Restaurant, Old Sac
(Serves 4-6 guests)
Note: This recipe requires the beef to be made 3-4 hours in advance.
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Thai Short Ribs
Ingredients
4 lbs 2"-thick boneless beef short ribs (cut into 8-10 oz portions)
to taste salt & pepper
½ cup canola oil
Braise
1 cup onion, diced
¼ cup garlic, minced
¼ cup ginger, minced
32 oz low-sodium chicken stock
1 cup rice vinegar
½ cup lite soy sauce
½ cup honey
2 Tbsp sambal oelek*
*available at most Asian markets
Procedure
Ø Preheat oven to 300º.
Ø Combine all braise ingredients and simmer on low heat for 15 minutes. Set aside.
Ø Season both sides of beef with salt and pepper.
Ø With a window open, sear beef in canola oil in a sauté pan on medium-high heat until heavily caramelized on all sides.
Ø Using butcher's twine, tie each portion of beef in two or three places.
Ø Place beef in a heavy casserole dish with enough room for braising liquid.
Ø Pour braising liquid over beef and cover with foil. Braise at 300º for 2 hours (or until very tender).
Ø Check at 1 hour and turn beef over to ensure even braising, when necessary.
Ø Hold beef in 250º oven until service (up to 4 hours).
Spicy Peanut Sauce
(Yields 4 cups)
Ingredients
2 cups coconut milk*
1 Tbsp sambal oelek*
2 cups peanut butter
½ cup sugar
½ cup sweet soy sauce
*available at most Asian markets
Procedure
Ø Combine all ingredients in a sauce pan and simmer for 20 minutes. Set aside.
Lychee-Lemongrass Purée
(Yields 1 cup)
Ingredients
2 cans lychee fruit in syrup*
4 ea lemongrass stalks, chopped
½ cup fresh ginger, diced
*available at most Asian markets
Procedure
Ø Drain lychee syrup into a small pot. Reserve fruit for later use.
Ø Add lemongrass and ginger.
Ø Simmer for 20-30 minutes on medium-low heat.
Ø Strain and discard lemongrass and ginger.
Ø Place infused syrup and reserved lychee fruit into a blender.
Ø Purée until smooth. Cool in refrigerator and set aside.
Toasted Curry Vinaigrette
(Yields 1 cup)
Ingredients
2 Tbsp Thai red curry paste
2 Tbsp Thai sweet chili sauce*
¼ tsp kosher salt
¼ tsp pepper
2 Tbsp sugar
½ cup rice vinegar
2 Tbsp fresh ginger, minced
½ cup vegetable oil
*available at most Asian markets
Procedure
Ø In a dry pan on medium heat, toast curry paste until aromatic.
Ø Combine all ingredients except oil in blender.
Ø With blender running, slowly add oil.
Ø Blend until combined and set aside.
Cargo Rice Salad
(Yield 4-6 servings)
Ingredients
2 Tbsp vegetable oil
2 Tbsp garlic, minced
2 Tbsp fresh ginger, minced
1 cup chicken stock
6 cups napa cabbage, julienned
2 cups carrots, julienned
¼ cup Toasted Curry Vinaigrette (see recipe)
2 cups brown cargo rice, cooked and cooled
1 bunch fresh cilantro, stems removed
4 oz baby greens, Asian mix
½ cups dry roasted peanuts
Procedure
Ø Heat a large sauté pan over medium-low heat and add oil.
Ø Add garlic and ginger. Sauté without browning.
Ø Deglaze pan with chicken stock.
Ø Add cabbage and carrots, then toss. Cook on medium heat for 3-4 minutes until cabbage is wilted.
Ø In a large bowl, combine cold rice, cilantro, baby greens and peanuts.
Ø Toss hot cabbage mixture with cold rice mixture and dress with Toasted Curry Vinaigrette.
To Serve
Ø Place ½ cup Spicy Peanut Sauce in center of plate.
Ø Pile Cargo Rice Salad on peanut sauce.
Ø Remove butcher's twine from short ribs. Place one portion of short ribs on salad.
Drizzle with Lychee-Lemongrass Puree.
The Firehouse Restaurant
1112 Second Street
Old Sacramento, CA 95814
916-442-4772
http://www.firehouseoldsac.com/
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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