Beer Braised Short Ribs over Sweet Potato Mash

October 11, 2011 12:55:44 PM PDT
Here are City Provisions' Chef Cleetus Friedman's tips for Beer Braised Short Ribs over Sweet Potato Mash, Apple Cider Syrup & Onion Frizzles.

-Whenever possible, shop your local farmers market for the freshest meat and produce possible.
-Good quality meat is key to a delicious end product--at City Provisions, we use local, humanely-raised proteins for the best flavor. Meat from local farmers may be a bit more expensive but the quality is priceless.
-Fresh apples and apple cider are readily available at this time of year, so use fresh, unprocessed apple cider for the most intense flavor.
-You can substitute any winter squash for the sweet potatoes of you want to give this dish a different spin. Add a bottle of beer when cooking the meat for a little sweetness. Two Brothers Domaine Dupage is a great meat beer!

Recipe for Beer Braised Short Ribs over Sweet Potato Mash, Apple Cider Syrup & Onion Frizzles:

For short ribs:
What you need:

  • 10 pounds beef short ribs
  • 4 bottles scotch ale (or any medium bodied amber)
  • 2 bunches flat-leaf parsley
  • 1 dry bay leave
  • 3 teaspoons freshly ground black pepper
  • 1 head garlic, peeled and chopped fine
  • 2 tablespoons kosher salt
  • about a cup of olive oil
  • 3 cups onions, peeled and diced into small cubes
  • 2 cups carrots, peeled and diced into small cubes
  • 2 1/2 cups celery, leaves removed and cut into small pieces
  • 6 cups chicken broth

How to make it work:
In large bowl add beer, parsley, bay leaves, 1 tablespoon pepper, and garlic to the ribs. Let it marinate in the fridge for 12 to 24 hours. The longer it marinates, the more flavor the ribs will pick up from the marinade.

Take the ribs out of the marinade and set the marinade aside. Pat ribs dry and season with kosher salt and pepper.

Put rack in middle position in oven and preheat to 325 degrees F.

In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking. Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs until they are brown on both sides.

Transfer ribs, bone side up and in 1 layer, to a 3- to 4-inch deep roasting pan and set aside. Do not clean skillet.

Add onions, carrots, and celery to skillet. Over medium heat, sauté until onions are translucent.

Transfer vegetables to large sauce pot, making sure to scrape up any brown bits from bottom and sides of skillet. Add reserved marinade and reduce until pan is almost dry, about an hour. Add chicken broth and bring to boil. Pour stock mixture over ribs and cover with foil. Transfer to oven and braise until meat is nice and tender, falling off bone, around 2 hours, then let it cool for a for about 10 minutes.

Remove any excess fat and discard bones (or give them to your dog). Transfer the meat to bowl and cover with foil to keep warm.

Make the mash:
What you need:

  • 6 lb sweet potatoes
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1/2 cup heavy cream, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

How to make it work:
Preheat oven to 400 degrees F.

Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.

Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, Stir in butter, cream, salt, and pepper.

Make the onion frizzles:
What you need:

  • 2 very large onions, cut crosswise into thin slices
  • about 3 1/2 cups all-purpose flour
  • 1 large egg
  • 1 cup buttermilk
  • about 2 cups plain fine dry bread crumbs
  • About 1 quart vegetable oil

How to make it work:
Separate onion slices

Stir together flour, baking powder, and a pinch of salt in a bowl. Whisk together egg and milk in another bowl. Spread bread crumbs out on a plate.

Dredge onions in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, dredge again in flour mixture. Transfer to sheets of wax paper.

Heat oil in a medium pot over medium-high heat. Fry rings in batches of 4 to 6, without crowding, turning over once or twice, until golden brown, about 3 minutes per batch. Transfer to paper towels to drain.

Make the cider syrup:
What you need:
1/2 gallon of fresh apple cider
Reduce apple cider until syrup like consistency, about 45 minutes
To assemble the dish:
Place a 4 oz portion of potatoes on a dish, add a nice portion of the beef, garnish with the onions, and drizzle some syrup over

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