Alberta Beef Short Rib Pate Chinois (stew)

Ingredients

• Braised Beef Short Rib

  • 1 kg Boneless Beef Short Rib
  • 1 each: leek, carrot, onion
  • 10g tomato paste
  • 1/4 bunches flat leaf parsley
  • 2 sprigs thyme
  • 1/4 liters red wine
  • 30g garlic
  • 2g coriander seeds
  • 2g juniper berries
  • 1g peppercorns
  • 1 bay leaf
  • 1-2 liters beef stock - enough to cover

• Whipped Potatoes

  • 680 g Yukon Gold potatoes, peeled and cut
  • 1/2 teaspoon salt
  • 60 ml heavy cream
  • 30 g butter
  • 1 Tbsp milk
  • salt and pepper

• Buttered Corn

  • 300g corn kernels
  • 10g butter
  • smoked paprika
  • salt and pepper

Preparation

Difficulty:

Difficult

Time:

2 Hours

 

1. Braised Beef Short Rib

   1. Sear the short ribs in a large pot to caramelize the meat on all sides.
   2. Remove the short rib.
   3. Add in the vegetables and sauté for 20 minutes.
   4. Add in the tomato paste and the spices and sauté for 2 minutes.
   5. Add in the red wine reduce by half.
   6. Add back in the short ribs and add stock to cover.

2. Whipped Potatoes

   1. Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
   2. While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
   3. When the potatoes are done, drain the water and place the steaming hot potatoes into - a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.
   4. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.
   5. Add salt and pepper to taste.

3. Buttered Corn

   1. In a sauté pan over medium high heat, melt the butter.
   2. Add in corn and toss to coat. Season liberally with salt, pepper and smoked paprika.

4. Assembly

   1. Preheat oven to 350.
   2. In cast iron or casserole dish, layer the short rib, corn and then potatoes. Sprinkle with smoked paprika.
   3. Roast in the oven for 30 minutes or until hot throughout and golden brown on top.
   4. Serve with mulled wine and friends, toasting the end of a long winter.