Episode 137: Beef

Pribe Rib Roast with Pink & Green Peppercorn Crust & Merlot Gravy
Beef Stir Fry
Braised Short Ribs with Aromatic Vegetables & Rish Beef Sauce

PRIME RIB ROAST WITH PINK & GREEN PEPPERCORN CRUST & MERLOT GRAVY

A 2-rib tired prim beef rib roast, about 4 ½ pounds

For Crust
1 teaspoon of crushed whole allspice berries - (5ml)
1 ½ tablespoons of crushed lightly pink peppercorns - (22.5ml)
1 ½ tablespoons of crushed lightly green peppercorn - (22.5ml)
1 ½ tablespoons of soften unsalted butter - (22.5ml)
1 tablespoon of all-purpose flour - (15ml)
½ tablespoon of firmly packed brown sugar - (7.5ml)
½ tablespoon of Dijon mustard - (7.5ml)
¾ teaspoon of salt - (3.75ml)

For Sauce
1 ½ cups of Merlot - (375ml)
1-cup of beef demi glace - (250ml)
2 tablespoons of red-current jelly - (30ml)
¾ teaspoon of drained bottled horseradish - (3.75ml)
3 tablespoons of chopped fresh flat-leafed parsley leaves - (45ml)

Preparation Time: 40 minutes, Cooking Time: 1 hour 40 minutes

Using a mortar and pestle crush the allspice berries and the pink and green peppercorns. Place mixture into bowl and mix in the remaining crust ingredients, (unsalted butter, flour, brown sugar, mustard and salt), stir together to form a paste.

Preheat the oven - 350° F - (175°C)

Pat beef dry and season generously with salt and pepper. Using your hands, smear the rub all over the roast. Place the roast rib side down in a low sided roast pan and bake for 1 ¼ hours or until the meat thermometer inserted in the fleshy section of the roast registers 135° F for medium rare meat.

When the roast is done to desire doneness place the beef on a cutting board and cover it loosely with tin foil. Let the meat rest for 20-30 minutes before carving. Reserve the juices from the roast.

Place the roast pan with the reserved juices on the stovetop over medium heat. Skim the fat from top of the liquid. Add Merlot and let it reduce to half, about 5 minutes. Whisk in demi glace, red current jelly, horseradish, parsley and salt & pepper to taste. Bring to a boil and continue to whisk the flavours together.

Carve and plate the roast and drizzle with gravy.

Yield: 4 servings
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BEEF STIR FRY

2-3 lbs of flank steak

Marinade
1 teaspoon Rice wine - (5ml)
1tablespoon Soy sauce - (15ml)
1 tablespoon vegetable oil - (15ml)
1 teaspoon Sesame oil - (5ml)
½ teaspoon Sugar - (2.5ml)
4 cups Oil - for deep frying - (1000ml)
1 oz Rice Noodles - (30ml)
1 tablespoon Hoisin Sauce - (15ml)
1 tablespoon Hot Bean Sauce - (15ml)
1 teaspoon Cornstarch - (5ml)
½ cup water - (125ml)
10 green onions, chopped 1 ½ inch thick
½ cup carrots - thinly ribbon (or to taste) - (125ml)
½ cup fresh snow peas - shelled (or to taste) - (125ml)

Preparation Time: 15 minutes, Cooking Time: 30 minutes
In a Wok, heat oil to 350°F - (175°C)

In a medium bowl combine all marinade ingredients together. Slice beef into thin strips by cutting across the gain and at an angle. Place the meat in the marinade and mix well so that the meat is well coated. Let marinate for at least 1 hour.

Using your fingers, gently loosen rolls of the rice noodles and break into 2 portions.

Place the one portion of the rice noodles in a metal slotted spoon or spider and carefully lower them into the oil for a 2 second count. The rice noodles with puff out very quickly. Immediately remove the puffed rice noodles from oil, set aside and cool. Repeat with remaining noodles.

Break cooled rice noodles into 2-inch lengths and arrange on a large serving patter.

Remove all but 5 tablespoons of oil from Wok and let the oil get hot again. Stir-Fry marinade beef until lightly brown, remove with slotted spoon and set aside.

Remove 3 tablespoons of oil from the Wok. Add hoisin sauce, hot bean sauce, cornstarch and water to the Wok. Bring to boil over a medium heat, add green onions, carrots, peas and cooked beef and Stir-Fry for another 15-30 seconds. Spoon over arranged noodles and serve.

Yield: 6 servings
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BRAISED SHORT RIBS WITH AROMATIC VEGETABLES & RICH BEEF SAUCE

2 pieces of prime boneless short ribs (about 1-inch thick & 1 ¾ pounds each - 790 grams

OR

3 ½ pounds- (1600grams) boneless short ribs/ 8 pieces bone in short ribs - about 7 to 8 ounces- each

Red Wine Marinade
1 750ml of bottle red wine (full bodied) - (3 cups)
3 smashed cloves of garlic
½ cup of carrots cut into 1-inch (Mirepoix) - (125ml)
2/3-cup of leeks, cut into 1-inch - (white & pale green parts only) (Mirepoix) - (150ml)
½ cup of onions cut into 1-inch (Mirepoix) - (125ml)

Bouquet Garni
3 outer green leek leafs, washed
10 sprigs of Italian parsley
2-sprigs thyme
1 bay leaf
Butcher Twine

Salt & Pepper
Canola oil
Parchment Paper Lid
2 cups of chicken stock - (500ml)
2 cups of veal stock - (500ml)

Preparation Time: 24 hours, Cooking Time: 6 hours

To make the bouquet garni, lay out 1 green leek leaf and place the herbs on top and rap it in the remaining leek leafs to form a circular bundle. To secure the bouquet garni tie it with butcher twine. Set aside.

For the red wine marinade, pour the red wine into a large low sided pot/skillet. Add mirepoix ingredients (carrots, leeks and onions) garlic and bouquet garni. Bring to a boil. Ignite and flambé the marinade to burn off the alcohol then set aside to cool.

When using 2 larger pieces of prime boneless short ribs, trim the excess fat from the meat, leaving the silverskin attached and cut each piece (against the grain) into two smaller pieces. If using smaller boneless short ribs, there is no need to split them in half, because they usually don't require any trimming.

Remove bouquet garni from the cooled marinade. Place the short ribs into a well-sealed plastic bag and pour the marinade in overtop. Refrigerate for 24 hours.

Preheat oven to 275° F - (135°C)

Remove the meat from the marinade and separate the vegetables by straining it into a saucepan. Reserve the vegetables for later.

Bring the marinade to a simmer and clarify the liquid by skimming off any impurities that rise to the top, remove from heat.

In a large skillet heat 1/8 inch of oil over a high heat and season each side of the meat with salt & pepper and dust with flour, pat off any excess. Sear the meat for 2-3 minutes per side and arrange them in on layer in a casserole dish.

Pour off excess oil from skillet and return to heat, sauté the reserved vegetables until they begin to caramelize.

Spread caramelized vegetables over the meet in an even layer; add the clear marinade and 2 cups of veal stock and 2 cups of chicken stock. The liquid should totally cover the meat. If necessary, add more chicken and veal stock.

Bring the liquid to a simmer on the stove and cover.

Transfer to oven and braise for 5 to 6 hours.

Once the meat has braised for 5 to 6 hours and is very tender remove and transfer to a large serving dish.

Strain cooking liquid into a saucepan and cook until partially reduced. Again skim any impurities off the top of sauce.

Pour sauce over ribs and enjoy.

Yield: 4 -6 servings
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Recipe courtesy of Chef Georges Laurier, Executive Chef & owner of Laurier Sur Montcalm in Hull, Quebec.