Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms
4.0
(11)
This is a winning-contestant recipe from Season Four of Fox'sMasterChef.
Ingredients
Makes 4 servings
For the tamarind-braised short ribs:
For the truffle sunchoke purée:
For the watercress purée:
For the butter-glazed chanterelle mushrooms:
Equipment:
Braise the short ribs:
Step 1
Season the short ribs generously on all sides with salt and pepper.
Step 2
In a large skillet over moderately high heat, warm 2 tablespoons of the oil until hot but not smoking. Add the short ribs and sear until browned on all sides. Transfer short ribs to a plate and set aside.
Step 3
In a large saucepan over moderate heat, warm the remaining 2 tablespoons oil until hot but not smoking. Add the carrots, celery, onion, garlic, ginger, jalapeño, bay leaves, peppercorns, and cloves and sauté, stirring occasionally, until caramelized, about 5 minutes.
Step 4
Add the vinegar, tamarind paste, molasses, and anchovies and simmer, stirring occasionally, until reduced by about 1/3. Add the beef stock and demi-glace. Add the seared short ribs and bring to a boil. Lower the heat to a simmer, cover the pot, and simmer until the meat is fork-tender, about 3 hours. Transfer the short ribs to a plate. Pour the braising liquid through a fine-mesh sieve into a large bowl and discard the solids. Return the strained braising liquid and the short ribs to the large saucepan, cover, and keep warm until ready to serve.
Make the truffle sunchoke purée:
Step 5
In a medium saucepan over moderate heat, combine the sunchokes, cream, and butter and bring to a boil. Lower the heat to a simmer and continue simmering until the sunchokes are tender. Transfer the sunchokes, reserving the cooking liquid, to a blender or food processor, and process, adding the liquid as necessary, until completely smooth. Transfer the to a bowl, stir in the truffles, and season with salt and pepper.
Make the watercress purée:
Step 6
Reserve a couple of watercress leaves for garnish.
Step 7
In a medium pot of boiling water, blanch the remaining watercress. Transfer to a blender or food processor, add 2 tablespoons of the olive oil, season with salt and pepper, and process until smooth. With the blender or food processor on low, slowly add the remaining 2 tablespoons olive oil and continue to process until smooth and fully incorporated. Transfer to a small bowl and stir in the lemon zest.
Make the butter-glazed chanterelle mushrooms:
Step 8
In a large skillet over high heat, warm the oil until hot but not smoking. Add the mushrooms and sauté, stirring occasionally, until browned, about 6 minutes. Add the butter and let it melt, stirring occasionally. Add the vegetable stock and simmer, stirring occasionally, to glaze the mushrooms. Season with salt and pepper.
To serve:
Step 9
Divide the sunchoke purée among 4 large plates. Top each with 1 short rib then divide the mushrooms among the plates, arranging them around the short ribs. Drizzle the plate with the braising liquid and the watercress purée and garnish with the reserved watercress leaves.
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Reviews (11)
Back to TopI made the short ribs as written, though I did not make the sunchoke or watercress purees. Although the dish was tasty, overall, I found the sauce to be very sweet - too sweet. I think there are recipies out there for short ribs that have a better balance of flavors than this one. Not a repeat recipie for me.
ebutvila
Chicago, IL
2/3/2014
Never knew what Sunchokes even were but I am now making it a staple. Lots of flavor. Would recommend you have a good cream based soup recipe to use the leftover cream/butter from soaking Sunchokes. There is a lot left over and you can make a great soup for a starter for this dish.
Mgmatt01
Louisville, KY
12/27/2013
It's a crazy (good) braising liquid. But the really crazy thing is I had all the ingredients in my panty. Awesome flavors! Made mashed potatoes using truffle salt and oil. And, smashed peas instead of watercress. Husband loved it. Will definitely do make this again!
KatieArmstrong
Honolulu
9/26/2013
I would love to make this but 2 tablespoons black truffles? Really at $300 a pound? Anyone tried substituting truffle oil with less truffles?
genendel1
McLean, VA
9/25/2013
I have just discovered that sunchokes are Jerusalem artichokes. Dash it, the season has finished. I shall have to wait until next year, unless I can find a way round everything. I am a bit perplexed, because the Jerusalems and the chanterelle are in completely different seasons.
gillyflower
St. Girons, France
9/25/2013
Sunchokes are a type of artichoke people! Has no one heard of Goofle either?
littlestar
9/24/2013
I am with Gillyflower, what is a sunchoke? Is it known by another name?
margcruz54
Littleton CO
9/24/2013
I'm breaking my own rule, that I don't "rate" a recipe that I haven't made. But leave a negative "review" by saying that you live in the "sticks" because of the gourmet ingredients prompted my rebuttal. I cook comfort foods, but once in a while, it's fun for me to learn new recipes and play with new ingredients. Yes, I have a Whole Foods nearby where I can find these ingredients. Why the hate? If these ingredients aren't available, then this recipe isn't for you. This is a pricey dish to make, but my husband's birthday is coming up. The ingredients sound fantastic, so I will make this and write a real review. Sorry for the rant, but I though that was a rude comment left by Judy 595.
FoodieWife
Monterey, CA
9/24/2013
我还没有做这道菜,我住在the sticks too. However I live in a country where, in season, I can find watercress. It's the season for mushrooms and I see chanterelles often. Demi glace and tamarind, also no problem, BUT what is/are sunchokes?? I'm going to have a go however. Well I will when my printer is working. I'm looking forward to it. I'm off to the kitchen to make Epicurious Mussels in white wine.
gillyflower
St. Girons, France
9/24/2013
I haven't made this recipe, but just looking at the title of the dish, I know I could never make this. Sunchokes? Chanterelles? Watercress? really, I live in the sticks.
judy595
Gabriels NY
9/24/2013
I was only able to make the ribs and Watercress Puree as Sunchokes are out of season. I made a purple cauliflower puree instead and it was perfect. I had to make several substitutions - no luck finding demi glace or tamarind paste so I used 1/4 cup white vinegar and made beef gravy for the glace. While not as good, I'm sure, as the original, it was still wonderful and I will make it again with all the ingredients. It was easy to put together and the meat was off the bones by the time I got it out of the pot.
hugheslh13
Houston, TX
9/15/2013
