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Daube of Beef Short Ribs with Horseradish Potato Puree Recipe

Daube of Beef Short Ribs with Horseradish Potato Puree Recipe

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Daube of Beef Short Ribs with Horseradish Potato Puree

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Ingredients

Count

Nutrition

1183

Calories

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Ingredients:

Serving

1/4 cup olive oil
2 large onions, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
2 tbsp minced garlic
2 tbsp dried rosemary
2 tbsp dried thyme
2 tbsp coarsely cracked black peppercorns
3 (3-inch) strips orange
2 (750 ml) bottles hearty red wine, such as zinfandel
8 (1-lb each) meaty single-rib portions beef short ribs, sawed crosswise in half by the butcher
2 quarts veal stock
1 1/2 cups pitted nicoise olives
4 anchovy fillets, chopped
6 medium (1 1/2 lb) yukon gold potatoes , scrubbed
3 tbsp fine sea salt , plus more to taste
6 oz (1 1/2 sticks) unsalted butter
1/2 cup extra-virgin olive oil
1/4 cup peeled, grated fresh horseradish
1/2 cup freshly grated parmigiano-reggiano cheese (optional)
freshly ground black pepper , to taste

Directions:

Short Ribs:
In a large nonreactive pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool the marinade completely. Place the short ribs in a large nonreactive bowl and add the cooled marinade. Cover and refrigerate at least overnight, preferably 24 hours.
Strain the marinade into a large nonreactive pot and discard the solids. Bring the marinade to a boil over high heat. Boil until reduced by one-fourth, 20 to 30 minutes. Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron). Add the reduced marinade and the veal stock. Bring to a boil over high heat. Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours. Transfer the beef to a platter and cool. Discard the bones, trim away any excess fat, and return the beef to the casserole.
Meanwhile, skim off and discard the fat on the surface of the cooking liquid. Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high. Add the olives and anchovies. Cook, skimming often, until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes. Pour the sauce over the short ribs. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes. Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs. Spoon the sauce around the potatoes.
Horseradish Potato Puree:
Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat. Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cold water until easy to handle. Peel the warm potatoes. Pass the potatoes through a potato ricer into a large bowl. Beat in the butter, olive oil, horseradish, and optional cheese. Season with salt and pepper. (The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1183.03 Kcal (4953 kJ)
Calories from fat	899.55 Kcal
		% Daily Value*
Total Fat	99.95g	154%
Cholesterol	184.45mg	61%
Sodium	3234.08mg	135%
Potassium	1637.43mg	35%
Total Carbs	70.21g	23%
Sugars	7.68g	31%
Dietary Fiber	5.8g	23%
Protein	10.97g	22%
Vitamin C	68.6mg	114%
Vitamin A	1mg	33%
Iron	276.6mg	1537%
Calcium	150.6mg	15%

Amount Per 100 g
Calories	143.79 Kcal (602 kJ)
Calories from fat	109.34 Kcal
		% Daily Value*
Total Fat	12.15g	154%
Cholesterol	22.42mg	61%
Sodium	393.09mg	135%
Potassium	199.02mg	35%
Total Carbs	8.53g	23%
Sugars	0.93g	31%
Dietary Fiber	0.7g	23%
Protein	1.33g	22%
Vitamin C	8.3mg	114%
Vitamin A	0.1mg	33%
Iron	33.6mg	1537%
Calcium	18.3mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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