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Braised Beef Short Rib Mountain Town Station Hobos Breath Brown Ale BBQ Brown Butter Brussels Sprouts/Caramelized Apples (Soaring Eagle Casino & Resort) |
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Ingredients
| Braised Short Ribs | |
| 5 lbs | Bone in beef short ribs |
| Vegetable oil as needed | |
| 1 Qt | Chicken Stock |
| 2 Ounces | Onion chopped |
| 1 Ounces | Carrot chopped |
| 1 Ounces | Celery chopped |
| 1 Ounces | Tomato paste |
| 1 | Bay leaf |
| 4 Sprigs | Thyme |
| 4 Cloves | Garlic |
| 6 | Whole Peppercorns |
| 16 Ounces | Hobos Breath Ale |
| 2 Cups | Coffee |
| BBQ Sauce | |
| Reserved liquid from braise | |
| 8 Ounces | Onions minced |
| 2 Cloves | Garlic minced |
| 16 Ounces | Ketchup |
| 1 | Mango, peeled, seeded and chopped |
| 4 Ounces | Hoison sauce |
| 8 Ounces | Hobos Breath Brown Ale |
| 2 Ounces | Cider vinegar |
| 1 Ounce | Brown sugar |
| 1 Ounce | Worcestershire sauce |
| 1 Ounce | Lemon juice |
| Brown Butter Brussels Sprouts with Caramelized Apples | |
| 8 Ounces | Trimmed Brussels Sprout ends, blanched in boiling salted water, reserved warm. |
| 2 | Granny Smith apples, cored and peeled, cut into sixths |
| 2 Ounces | Softened unsalted butter |
| Salt and fresh ground pepper to taste. |
Instructions
| Braised Short Ribs Trim short ribs of excess fat, season with salt and fresh ground black pepper. Preheat oven to 325 degrees. Heat oil in large roasting pan till shimmering. Brown ribs in pan until caramelized all over, remove from pan. Add onions, celery and carrots, caramelize. Add tomato paste, cook until light brown in color. Add Ale scraping anything stuck to bottom of pan with a wooden spoon, reduce by half. Add ribs back to pan, cover two thirds of the way with stock. Bring to boil, cover, place in oven approximately 2 ˝ hours or until tender. Remove ribs from pan, reserving warm. BBQ Sauce Heat oil in two quart sauce pot. Add onions and sauté on moderate heat until caramelized. Add garlic, cook one minute. Add remaining ingredients, simmer one hour. Puree in blender, add additional reserved stock if needed. Brown Butter Brussels Sprouts with Caramelized Apples Place large sauté pan over moderate heat. Plate butter in pan, heat until butter is foamy. Add apples, sauté until apples are caramelized and butter has a nutty aroma and color. Add sprouts and heat thoroughly. Season. Assemble as Follows: Preheat broiler on high. Brush BBQ on ribs, place under broiler. Garnish plate or bowl with Cheddar smashed potatoes, offset from middle. Place broiled rib on center of plate, spoon Brussels sprouts and apples around plate. Garnish with onion rings and extra sauce if desired. |
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Description:
Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.
Chefs of Northern Michigan is endorsed by The Michigan Land Use Institute.
The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.
Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.
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