Recipe California Raisins With Beef Short Ribs & Winter Fruits

by - January 15, 2020

Hi guys, this time i would like to share another delicious recipe by Chef Emmanuel Stroobant using California Raisins.  U guys can try this out! It's not too easy to prepare but definitely worth to try. This recipe serves for 6.



California Raisins With Beef Short Ribs & Winter Fruits


150g
California Raisins, blended with 200ml water

650ml
Water

120ml
Usukuchi (Light Soy Sauce)

50ml
Pear Juice

50ml
Apple Juice

50ml
Mirin

1 tbsp
Asean Sesame Oil

10 nos
Black Peppercorn

½ no
Small Onion

1 no
Small Carrot

3 nos
Spring Onion, whites only

2 cloves
Garlic

8 pcs
Bone-In beef short ribs, 140-170g each, trimmed, silverskin removed

3 nos
Apples peeled, cored and quartered

3 nos
Pears peeled, cored and quartered

100g
Fried Onion


Method :

1.    For the marinate : Combine water, soy sauce, pear juice, apple juice, mirin, sesame oil, raisin juice, pepper, onion, carrot, spring onions, and garlic in a large pot and bring to a boil over high heat. Reduce by 1/3. Set aside and allow to cool.

2.       Sear each rib to brown. Set aside and allow to cool. Combine each short rib with 120ml marinade, apples and pears in a vacuum bag.

3.       Set an immersion circulator to 62°C. Cook the ribs for 48 hours.

4.       When the ribs are cooked, remove them from the warm water bath and plunge them – still in their bags – into a large bowl of ice water.

5.       After they have been cooled, they can be stored in the refrigerator for up to a few days or frozen for a few weeks (defrost them overnight in the refrigerator).

6.       Open the vacuum bags. Cut the ribs and fruit out of their bags over a mixing bowl to catch the braising liquid ; set the ribs and fruit aside. Reserve the braising liquid.

7.       Strain the braising liquid through a fine-mesh strainer into a small saucepan. Bring it to a boil over high heat and reduce it until you have about 500ml.

8.       Meanwhile, slide the bones out of the short ribs. Trim off any large obvious pieces of fat and trim the ribs into neat cubes (or rectangles) about 85g each




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