MVCC Hospitality Recipe of the Week

September 7, 2022

Recipe of the Week:

Braised Beef Short Ribs, Creamy Cheddar Polenta, and Swiss Chard with Lemon and Toasted Breadcrumbs

Serves 4:

Braised Beef Short Ribs

Ingredients:

Olive oil 1 ½ Tbsp

Beef short ribs 3 lbs

Garlic, minced 4 cloves

Leeks, whites and light green only, small dice 2 each

Carrots, small dice 2 each

Tomato, cherry 1 cup

Red wine 1 ½ cups

Beef, chicken stock or water 1 ½ cups

Bay leaf 1 each

Carrot greens, finely chopped ½ cup

Basil, chiffonade ¼ cup

Lemon zest 1 each

Salt and black pepper to taste

Method:

1. Preheat Oven to 275 F if using or have ready crock pot or Instant Pot.
2. Open short ribs, pat dry with a paper towel and season on all sides with salt and black pepper.
3. Heat olive oil in a large Dutch oven or pan with high sides to avoid splattering.  Searing in instant pot will work as well.
4. When oil is shimmering sear short ribs on all sides until deeply golden brown.  Work in batches to not overcrowd the pan and avoid burning the “fond” on the bottom of the pan by keeping the heat medium-medium high.
5. Transfer seared short ribs to a platter as they are finished.
6. Pour off all but 2 Tbsp of the fat reserving if you need additional fat, reduce heat to medium and add leeks and carrots, cook for 5-7 minutes until vegetables are softened but not browned.
7. Add minced garlic and cook until fragrant about 1 minute.
8. Add cherry tomatoes and cook 2-3 minutes until they burst.
9. Deglaze with red wine and simmer for 2-3 minutes while scraping up the “fond” from the bottom of the pan.
10. Stir in stock or water and bay leaf, bring to a simmer.
11. If using a Dutch oven nestle short ribs into liquid, cover and place in oven for 3-4 hours until fall off the bone tender.
12. If using crock pot place short ribs in crock and pour liquid into crock as well.  Cook on low 6-8 hours until fall off the bone tender.
13. If using Instant Pot nestle short ribs into liquid, cover and cook on high pressure for 45 minutes with a minimum 15-minute natural release.
14. Remove short ribs and place in serving bowl or platter.
15. Strain sauce if desired and bring to a light boil to emulsify sauce, a little butter can be added if desired.
16. Pour finished sauce over short ribs and top with carrot greens, basil, and lemon zest.

*Short ribs can be made up to 3 days in advance.  When reheating never boil meat as it will toughen.

Creamy Cheddar Polenta

Serves 4:

Ingredients:

Corn meal 3/4 cup

Milk 2 ¼ cups

Water 2 ¼ cups

Cheddar, shredded 1 cup

Butter, unsalted 3 Tbsp

Salt and black pepper to taste

Method:

1. Bring milk and water to boil over medium high heat in a medium to large pot.
2. Reduce heat to medium and add corn meal whisking constantly.
3. Reduce heat to medium-low and simmer polenta whisking every few minutes until thickened and tender about 30-35 minutes.
4. Remove from heat and stir in butter and cheese.
5. Texture should be that of porridge.
6. Season with salt and black pepper to taste.
7. Serve in a shallow bowl.

Swiss Chard with Lemon and Toasted Breadcrumbs

Serves 4:

Ingredients:

Swiss chard 2 bunches

Garlic, sliced 2 cloves

Bread, crust removed 3-4 slices

Butter, unsalted 4 Tbsp divided

Lemon Juice 1 each

Salt and black pepper to taste

Method:

1. Clean and dry Swiss chard.
2. Separate stems and leaves, medium dice the stems and roughly chop the leaves.
3. Process bread slices in a food processor or grate on box grater to create fresh breadcrumbs.
4. In a sauté pan melt 2 Tbsp of butter over medium heat, add fresh breadcrumbs and salt and black pepper.
5. Stir constantly until golden brown, drain on a paper towel and reserve.
6. Wipe out pan and melt remaining 2 Tbsp of butter over medium heat, add Swiss chard stems, season with salt and pepper and cook 5-7 minutes until tender.
7. Add leaves and cook until just wilted 2-3 minutes remove from heat.
8. Squeeze lemon over greens and stir well, serve in shallow bowl topped with breadcrumbs.
9.  

2^nd meal Suggestion:  Hearty Beef Soup

1. Remove meat from bones and discard bones, shred or cut into small pieces.
2. Dice any remaining vegetables and sauté in butter until softened 5-7 minutes.  
3. Add braising liquid and additional stock or water and simmer for 20 minutes.
4. Add in reserved short rib meat taste and season.
5. Serve with egg noodles or barley and toasted bread.

• Any leftover polenta makes a lovely breakfast topped with fried eggs and hot sauce.