SHORT RIB PASTRAMI WITH PARSNIP PUREE, WILTED ARUGULA AND CURRIED ALMOND
Discover new dimensions of earth and spice in our richly layered Monte Rosso Cabernet Sauvignon with Chef Jeffery Russell’s Short Rib Pastrami with parsnip puree, wilted arugula and curried almond.
Short Rib Pastrami:
• 4 Pounds Boneless Beef Short Ribs cut into 6-oz portions
• 4 Cups Chicken or Vegetable Broth
• 2 Tbsp. Coriander Seeds, Toasted, Ground
• 2 Tbsp. Black Peppercorns, Toasted, Ground
• 1 Cup Slivered Almonds
• 3 Tbsp. Louis M. Martini Extra Virgin Olive Oil
• 2 Tbsp. Curry Powder
• 1 Tbsp. Kosher Salt
• 1 Gallon Water
• 1 ½ Cups Kosher Salt
• 1 Cup Granulated Sugar
• 1 ½ ounces Pink Salt
• 1 Tbsp. Pickling Spice
• ½ Cup Packed Brown Sugar
• ¼ Cup Honey
• 5 each Garlic Cloves, Crushed
• 3 Cups Parsnips, peeled and roughly chopped
• ¼ Cup Shallots, sliced
• 4 Tbsp. Unsalted Butter
• 2 Cups Heavy Cream
• 1 Cup Chicken or Vegetable Broth
• 1 Tbsp. Kosher Salt
• 1 Tsp. Champagne Vinegar
Short Rib Pastrami
1. Preheat oven to 325˚F.
2. Combine all ingredients for the brine in a large sauce pot and bring to a boil.
3. Remove from heat and allow to fully cool. Once fully cooled, submerge the short ribs in brine and soak for 2 days.
4. After 2 days, remove short ribs from brine and discard the liquid.
5. Combine coriander and peppercorns in mixing bowl. Roll the short ribs in the spice rub to fully coat.
6. Hot smoke the short ribs to an internal temperature of 155˚ F.
7. Place the short ribs on a rack in a roasting pan. Add broth, and cover the pan with plastic wrap and aluminum foil, and place in oven for about 2 ½ hours, or until the meat is fork tender
8. Carefully remove roasting pan from oven and allow to cool before removing short ribs. Reserve the liquid for later use.
1. In medium sized sauce pot, melt 2 tablespoons of butter over low heat. Add shallots and sweat until translucent.
2. Add the parsnips and continue to cook over low heat for 4 – 6 minutes.
3. Add heavy cream, broth, and salt and reduce heat to a low flame. Simmer until the parsnips are tender.
4. Once the parsnips are tender, strain through a fine mesh sieve and reserve the liquid. Take the solids from the sieve and place in a blender.
5. Starting with the blender on low speed, gradually adding the remaining butter, the champagne vinegar, and some of the reserved liquid.
6. Increase the speed of the blender gradually until it is in high speed. Blend for 1-2 minutes, or until the mixture is smooth and free of lumps. Feel free to add more of the reserved cooking liquid to adjust the consistency. But just remember, if you add to much, you can’t take it away, so adding a little at a time is the best practice here.
7. Remove puree from blender and keep warm until service. Adjust the seasoning as desired.
1. Preheat oven to 350˚ F.
2. In a medium mixing bowl, toss almonds with remaining ingredients.
3. Spread evenly on a baking tray and place in oven.
4. Bake for 11-14 minutes, rotating one time halfway through.
5. Remove from oven and allow to cook before serving.
1. Place reserved short rib liquid into a medium sauce pot and place short ribs inside. Bring to just under a simmer and keep the heat over a low flame.
2. Heat olive oil in a large sauté pan, add shallots and sweat for 10 – 15 seconds.
3. Add the arugula and cook until uniformly wilted.
4. Place a pool of parsnip puree in the middle of each plate. Place an equal amount of arugula on top of the parsnip puree.
5. Carefully remove the short ribs from the liquid with a slotted spoon, and gently place them on top of the arugula. Drizzle a spoonful of the reserved broth over the meat.
6. Top with curried almonds, and enjoy!