Chef Scott A. Smith Australian Tajima Wagyu Braised Short Ribs
- Prep time 1Hr, 30Min
- Cook time 6Hr
- Technique Braise, Sear
- Meat Beef
- Cut Wagyu
- Serves 20
with a Bordelaise Glaze
Ingredients
Bordelaise Sauce
- 4 case veal bones
- Previous stocks remi or water if you have none
- 15 pounds onions (skin on), quartered
- 8 pounds large carrots, halved
- 3 pounds Roma tomatoes, halved
- 4 ounces fresh thyme
- 5 ounces fresh parsley
- 1 cup peppercorns
- 5 cloves
- 10 bay leaves
- 1 bunch thyme
- 1 bunch parsley
- 1 pound garlic
- 2 pounds shallots
- 4 liters red wine
- 21 gallons veal stock
- 5 pounds roasted marrow bones, reserve marrow
Braised Short Ribs
- 10 pounds Australian wagyu (Tajima) chuck flats
- Salt and pepper, to taste
- 2 orange carrots, roughly chopped
- 3 white onions, roughly chopped
- 1 head celery, roughly chopped
- 1 bunch thyme
- 1 ½ ounces black peppercorns
- 6 bay leaves
- 1 liter red wine
- 10 liters remouillage or water
Black Truffle Mashed Potatoes
- 10 pounds Yukon Gold potatoes, peeled
- 2 ounces salt
- 2 cups whipping cream
- 8 ounces butter
- 7 ounces garlic puree
- Salt, to taste
- 5 ¼ ounces black truffle paste
- 3 tablespoons truffle oil
Pepper Salsa
- Olive oil, as needed
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- Red wine vinegar
- 1-pound Canned sweety drop peppers, drained
- 1 tablespoon chopped chives
Crispy Taro
- 1 pound taro root, shredded on a grater/microplane
Method
Bordelaise Sauce:
- In a large kettle, blanch the bones, then discard the water.
- Refill with remouillage or stock. Add all the vegetables and spices.
- Bring to full boil, then reduce to a simmer. Cook for 12 hours.
- Strain the stock and stir in 2 liters of the wine. Reduce to desired consistency.
- Mount with the roasted bone marrow. Let cool and refrigerate. Reheat for service.
Braised Short Ribs:
- Preheat the oven to 300°F. Season the short ribs liberally with salt and pepper.
- Sear them in a hot pan, tilt skillet, or broiler.
- Divide the carrots, onions, celery, thyme, peppercorns, and bay leaves equally between two hotel pans. Add the seared short ribs.
- Add the wine and remouillage to the pans until all short ribs are submerged in liquid. They can be weighed down with half baking racks if desired.
- Cover the pans with parchment paper and foil. Braise for 4 to 6 hours, until they are tender.
- Remove the pans and let the ribs cool. Reserve in liquid overnight, refrigerated. The next day, gently warm and remove the short ribs, being careful not to break the meat.
- Hold warm for service.
Black Truffle Mashed Potatoes:
- Put the potatoes into a stock pot and cover with water, seasoning with the salt. Bring water to a boil and simmer until the potatoes are cooked but not falling apart.
- While the potatoes are cooking, warm the cream together with the butter.
- Drain the potatoes in a large strainer and let them steam for 5 minutes to release excess moisture.
- Using a stand mixer, whip the dry potatoes without the cream on high speed until smooth.
- Add the cream, garlic puree and salt. Mix until smooth and combined. Season to taste with the truffle paste and truffle oil.
- Store in half deep hotel pans with parchment to cover for service.
Crispy Taro and Pepper Salsa:
- In a skillet, sauté the shallot and garlic in the oil until fragrant.
- Deglaze with the vinegar. Reduce until syrupy.
- Add the peppers and let cool
- Once cool, add the chives and reserve for service.
Crispy Taro:
- Preheat a deep fryer to 325°F.
- Squeeze shredded taro to remove as much liquid out as possible.
- Drop all of the taro into the fryer and move it around with a spider to help separate the strands.
- Remove and drain the taro when it is golden brown. Season with salt.
- Reserve on a towel on sheet pan and let cool.
