When fall temps make you yearn for fall meals.

The last week and a half has covered North Texas, mostly, with nice early fall temps. As the temps drop my food cravings change. Heartier, oft slow cooked, meals replace the light and refreshing fair of summer. With fall in mind I created this wonderful slow cooked short rib dish. Unlike a traditional braised short rib, I opted to cook this dish utilizing the Sous Vide method. Essentially the ribs, beer, stock, and seasonings are vacuum sealed in plastic and cooked in a 190º F. water bath. Unlike in a traditional braise, the juices have no where to go. Sous vide cooking doesn’t always yield juicier results. It does however seem to yield more flavor rich results. If you have a Foodsaver handy, and a thermometer, I highly encourage you to try this recipe:

Beef Short Ribs on a bed of Salsify and Potato Mash

Short Ribs:

4 boneless short ribs
Salt and Pepper
1/2 cup dunkel beer*
1/2 cup beef stock
5-6 sprigs of fresh thyme
1 garlic clove smashed
1 TBLS butter
1/2# wild mushrooms sliced

Season the ribs with salt and pepper. Give the ribs a quick sear on each side in a hot saute` pan. Transfer the ribs to a plastic vacuum bag. Add the thyme, beer, and stock to the bag. Vacuum and seal according to manufacturers instructions. In a large pot heat heat your water bath to 190º F and hold. Drop your vacuum sealed bag into the water. Leave in the water bath for 5 hours, or until the ribs are cooked and tender. Remove the bag from the water. Open the bag. Drain and reserve the liquid.

In a another pan melt the butter. Saute` the mushrooms until golden brown. Add the reserved liquid. Cook on medium heat until reduced by half and a sauce consistency(you may need to thicken with a slurry of water and cornstarch). Take sauce off the heat and keep warm.

Potato and Salsify Mash:

1# potatoes, peeled and chopped
1# Salsify root, peeled and chopped
2 TBLS butter
1/2 cup cream
Salt and Pepper

One advantage to sous vide is in the cooking of produce. Sous Vide allows you to cook the potatoes and salsify, with out the loss of nutrients or flavor associated with other cooking methods. As a result you end up with cooked potatoes that taste much more potato-y.

Put the potatoes in a vacuum bag. Vacuum and seal. Put the salsify in another bag and repeat the process. Drop the potatoes in a water bath heated to 190ºF. Cook for 1.5 hours or until the potatoes are tender. Drop the salsify into the water bath and cook for 45 minutes or until tender. Remove the bags from the water. Put the potatoes and salsify through a food mill, ricer, or just mash with a masher. Add the butter and cream and whip until combined and smooth. Season with salt and pepper.

To assemble the dish:

Spoon a heaping mound of the potato salsify mash onto the center of the plate. Place one short rib on the mash off to the side. Pour the beef/mushroom sauce over the top and serve.

*Any dark malty beer will work with this dish. Bocks, double bocks, dark Belgians, or brown ales will work with the short ribs.


~ by thebrewgeek on Wednesday, September 30, 2009.

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