Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms

Gluten Free
Health score
51%
Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms
45 min.
4
2353kcal

Suggestions


Indulge in a culinary masterpiece with our Tamarind-Braised Short Ribs, a dish that promises to elevate your dining experience to new heights. This exquisite recipe combines the rich, savory flavors of tender beef short ribs braised to perfection in a luscious tamarind-infused sauce, creating a delightful balance of sweet and tangy notes that will tantalize your taste buds.

Accompanying the short ribs is a luxurious Truffle Sunchoke Purée, which adds a creamy, earthy element to the dish, while the vibrant Watercress Purée brings a fresh, peppery contrast that brightens each bite. To complete this gourmet experience, we’ve included Glazed Chanterelle Mushrooms, sautéed to golden perfection, adding an elegant touch and a burst of umami flavor.

This gluten-free recipe is not only a feast for the senses but also a hearty meal that serves four, making it perfect for a special occasion or a cozy dinner with loved ones. With a preparation time of just 45 minutes, you can impress your guests with a restaurant-quality dish right in the comfort of your home. So roll up your sleeves and get ready to create a memorable meal that will leave everyone asking for seconds!

Ingredients

  • fillet anchovy 
  • cups balsamic vinegar 
  • 0.1 teaspoon peppercorns whole black
  • 32 ounce beef short ribs boneless
  • medium carrots peeled thinly sliced
  •  celery stalks thinly sliced
  • pound chanterelles fresh cleaned trimmed halved quartered ( or if large)
  • cups demi glace 
  •  bay leaves dried
  • servings purple gel food coloring 
  • inch ginger fresh minced peeled
  • cloves garlic crushed
  • cups cup heavy whipping cream 
  •  jalapeno sliced
  •  lemon zest 
  • quart beef broth low-sodium
  • 0.3 cup blackstrap molasses 
  • 0.3 cup olive oil 
  • 0.5 cup olive oil extra virgin extra-virgin
  • tablespoons olive oil 
  • 0.5 medium onion thinly sliced
  • servings pepper black freshly ground fine
  • pound sunchokes peeled thinly sliced
  • 0.3 cup tamarind paste 
  • 0.3 cup butter unsalted
  • tablespoons butter unsalted
  • 0.3 cup vegetable stock 
  • bunch watercress fresh thin ( stems and leaves only)
  • tablespoons frangelico black chopped
  • tablespoons frangelico black chopped

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan
  • pot
  • sieve
  • blender

Directions

  1. Season the short ribs generously on all sides with salt and pepper.
  2. In a large skillet over moderately high heat, warm 2 tablespoons of the oil until hot but not smoking.
  3. Add the short ribs and sear until browned on all sides.
  4. Transfer short ribs to a plate and set aside.
  5. In a large saucepan over moderate heat, warm the remaining 2 tablespoons oil until hot but not smoking.
  6. Add the carrots, celery, onion, garlic, ginger, jalapeo, bay leaves, peppercorns, and cloves and saut, stirring occasionally, until caramelized, about 5 minutes.
  7. Add the vinegar, tamarind paste, molasses, and anchovies and simmer, stirring occasionally, until reduced by about 1/
  8. Add the beef stock and demi-glace.
  9. Add the seared short ribs and bring to a boil. Lower the heat to a simmer, cover the pot, and simmer until the meat is fork-tender, about 3 hours.
  10. Transfer the short ribs to a plate.
  11. Pour the braising liquid through a fine-mesh sieve into a large bowl and discard the solids. Return the strained braising liquid and the short ribs to the large saucepan, cover, and keep warm until ready to serve.
  12. In a medium saucepan over moderate heat, combine the sunchokes, cream, and butter and bring to a boil. Lower the heat to a simmer and continue simmering until the sunchokes are tender.
  13. Transfer the sunchokes, reserving the cooking liquid, to a blender or food processor, and process, adding the liquid as necessary, until completely smooth.
  14. Transfer the to a bowl, stir in the truffles, and season with salt and pepper.
  15. Reserve a couple of watercress leaves for garnish.
  16. In a medium pot of boiling water, blanch the remaining watercress.
  17. Transfer to a blender or food processor, add 2 tablespoons of the olive oil, season with salt and pepper, and process until smooth. With the blender or food processor on low, slowly add the remaining 2 tablespoons olive oil and continue to process until smooth and fully incorporated.
  18. Transfer to a small bowl and stir in the lemon zest.
  19. In a large skillet over high heat, warm the oil until hot but not smoking.
  20. Add the mushrooms and saut, stirring occasionally, until browned, about 6 minutes.
  21. Add the butter and let it melt, stirring occasionally.
  22. Add the vegetable stock and simmer, stirring occasionally, to glaze the mushrooms. Season with salt and pepper.
  23. Divide the sunchoke pure among 4 large plates. Top each with 1 short rib then divide the mushrooms among the plates, arranging them around the short ribs.
  24. Drizzle the plate with the braising liquid and the watercress pure and garnish with the reserved watercress leaves.
  25. From Master
  26. Chef, 2013 FOX

Nutrition Facts

Calories2353kcal
Protein15.86%
Fat64.46%
Carbs19.68%

Properties

Glycemic Index
128.71
Glycemic Load
28.12
Inflammation Score
-10
Nutrition Score
58.181738646134%

Flavonoids

Apigenin
0.1mg
Luteolin
0.17mg
Isorhamnetin
0.69mg
Kaempferol
1.61mg
Myricetin
0.08mg
Quercetin
4.97mg

Nutrients percent of daily need

Calories:2353.18kcal
117.66%
Fat:167.7g
258%
Saturated Fat:83.22g
520.13%
Carbohydrates:115.21g
38.4%
Net Carbohydrates:107.09g
38.94%
Sugar:70.01g
77.79%
Cholesterol:466.35mg
155.45%
Sodium:3159.87mg
137.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:92.83g
185.67%
Vitamin A:9608.88IU
192.18%
Vitamin B12:8.15µg
135.8%
Iron:19.44mg
108.01%
Potassium:3277.39mg
93.64%
Zinc:12.8mg
85.34%
Phosphorus:802.93mg
80.29%
Vitamin B3:15.49mg
77.44%
Selenium:49.69µg
70.99%
Vitamin B2:1.18mg
69.5%
Vitamin B6:1.39mg
69.44%
Vitamin D:10.24µg
68.27%
Manganese:1.1mg
54.75%
Vitamin E:7.74mg
51.62%
Copper:0.95mg
47.34%
Vitamin K:49µg
46.67%
Magnesium:186.4mg
46.6%
Vitamin B1:0.59mg
39.43%
Vitamin B5:3.41mg
34.14%
Calcium:337.09mg
33.71%
Fiber:8.12g
32.48%
Vitamin C:19.01mg
23.05%
Folate:53.92µg
13.48%
Source:Epicurious