Mexican style Braised Beef short ribs with Celery Root puree, grilled Squash, and
garnished with crispy parsnips
2Lbs Beef short ribs
1Celery Root
1Parsnip
1Mexican Squash cut lengthwise
1quart of heavy cream
5 heads of garlic
1 Star Anise
1 cup of dried Guajillo chilis
1 cup of dried Ancho chilis
1 cup of dried New Mexico chilis
1 Cinnamon stick
5-6 Bay Leaves
4 white Onions halved
10 stalks of celery
1 handfull of fresh Thyme sprigs
2 cups of dark Brown Sugar
2 gallons of water
vegetable oil for frying
Salt
Pepper
Method
Combine Short ribs with all the above ingredients with the exception of the Squash, Parsnip, Celery Root, heavy cream, and vegetable oil in a large pot let simmer for hours untill the meat is tender. While the ribs are cooking peel the celery root and then cut into equal pieces place in a sauce pot with heavy cream and simmer untill fork tender. Remove the celery root from pot and place in blender, blend so you have a smooth velvety consistency. Next take the sliced Squash and sear them in a hot saute pan with a little bit of vegetable oil salt and pepper, or throw them on the grill if you have one. Take the Parsnip and peel away the skin with a vegetable peeler then throw away the skin. Continue peeling the flesh of the parsnip with the vegetable peeler. You will end up with ribbon shapes then you will fry these nice and crispy in the vegetable oil. When they are done pat dry on a papper towel to remove excess grease. Then season with salt. When everything is complete assemble as shown in the picture.
A great addition to any catering or intimate dinner for two menu, also can be done as a appetizer. A gourmet feast thats flavors cannot be contained.
garnished with crispy parsnips
2Lbs Beef short ribs
1Celery Root
1Parsnip
1Mexican Squash cut lengthwise
1quart of heavy cream
5 heads of garlic
1 Star Anise
1 cup of dried Guajillo chilis
1 cup of dried Ancho chilis
1 cup of dried New Mexico chilis
1 Cinnamon stick
5-6 Bay Leaves
4 white Onions halved
10 stalks of celery
1 handfull of fresh Thyme sprigs
2 cups of dark Brown Sugar
2 gallons of water
vegetable oil for frying
Salt
Pepper
Method
Combine Short ribs with all the above ingredients with the exception of the Squash, Parsnip, Celery Root, heavy cream, and vegetable oil in a large pot let simmer for hours untill the meat is tender. While the ribs are cooking peel the celery root and then cut into equal pieces place in a sauce pot with heavy cream and simmer untill fork tender. Remove the celery root from pot and place in blender, blend so you have a smooth velvety consistency. Next take the sliced Squash and sear them in a hot saute pan with a little bit of vegetable oil salt and pepper, or throw them on the grill if you have one. Take the Parsnip and peel away the skin with a vegetable peeler then throw away the skin. Continue peeling the flesh of the parsnip with the vegetable peeler. You will end up with ribbon shapes then you will fry these nice and crispy in the vegetable oil. When they are done pat dry on a papper towel to remove excess grease. Then season with salt. When everything is complete assemble as shown in the picture.
A great addition to any catering or intimate dinner for two menu, also can be done as a appetizer. A gourmet feast thats flavors cannot be contained.
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