FacebookMichael Dotson: “Moscharisia Plevrakia” CORIANDER & CLOVE BRAISED PRATHER RANCH BEEF, GIGANTES BEANS & ENGLISH PEAS WITH A SHAVED HALLOUMI CHEESE & HERB SALAD
PinotReport Subcribers Dinner
October 27, 2005
4 servings:
4 6-ounce portions braised brisket or 10 ounces of braised short ribs with bone (see recipe below)
16 ounces braising liquid (see recipe below)
1 ½ cups cooked gigantes beans or any large white bean
1 cup English peas, shucked and blanched
¼ cup parsley leaves
2 sprigs marjoram
1 tablespoon butter
20 very thin slices of Halloumi cheese
20 sprigs parsley
12 mint leaves, torn in half
20 strands Meyer lemon zest
1 tablespoon Meyer lemon juice
1 tablespoon extra virgin olive oil
Salt and fresh pepper
For Seasoning Beef:
2 pounds Prather Ranch beef brisket or 3 pounds beef short ribs
½ cup kosher salt
¼ cup coriander, freshly ground
1 tablespoon cloves freshly ground
1 tablespoon black peppercorns freshly ground
1. Mix salt and spices; season beef on all sides with mix and place on a parchment paper lined sheet pan in the refrigerator the day before you braise. There will be more salt mix than you need but it can be saved for another use.
For Braising Beef:
2 cups onions, diced
2 cups leeks, diced
1 cup carrots, diced
1 cup celery stalks, diced
1 head garlic cut in half separated and root end discarded
3 tablespoons rice bran oil
1 bottle red wine
7 cloves, crushed
2 tablespoons coriander seeds crushed
1 tsp smoked hot paprika
1 tsp peppercorns
6 anchovy filets finely minced
¼ cup red wine vinegar
2 tablespoons honey
2 quarts veal stock or enough to just cover beef
1. Preheat oven to 300 degrees F.
2. In a large sauté pan over medium heat brown beef on all sides. Transfer to a dutch oven and add onions to the large sauté pan.
3. Cook onions until soft, add leeks cook for 10 minutes, then add celery, carrots and garlic.
4. Cook for 10 more minutes and transfer vegetables to dutch oven.
5. Add a couple more tablespoons of oil to sauté pan, add spices and pepper and cook for 5 minutes. Then add anchovy and cook 2 more minutes.
6. Add vinegar and honey, cooking until reduced to glaze. Add wine and reduce wine by about three fourths.
7. Add veal stock bring to a simmer. Skim all scum that rises to the surface and pour over beef and vegetables; meat should just be covered.
8. Cut a piece of parchment paper to fit inside the dutch oven and place over top of beef.
9. Place dutch oven into preheated oven and cook until the meat is tender - about 3-4 hours.
10. Remove from oven and cool at room temperature until it can be handled.
11. Transfer meat to a plate or platter. Strain braising juices, add back to pot, reduce by a quarter or until flavor has become rich, pour over beef, place in refrigerator covered to chill if not serving that day.
To Serve:
1. Warm beef in braising juices over low heat until hot and juices have reduced a little.
2. In a separate sauté pan, heat oil, butter and marjoram until very hot and add peas and beans, cooking for 2-3 minutes.
3. Season with a little salt and pepper; add parsley and an ounce of vegetable stock or water. Cook until reduced to a tablespoon of liquid to glaze vegetables.
4. Spoon vegetables into bottom of 4 large bowls or plates, place beef on top and spoon braising juices around.
5. Toss cheese, herbs and lemon zest with lemon juice and extra virgin olive oil; season and mound on top on beef.
Back to the Recipes