Costilla de Buey Estofada

Red wine braised short rib, potato cream, pickled onions, shoestring potatoes, pimentón

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ingredients

5 oz (140g) braised short ribs

4 oz (112g) braising liquid

.75 oz (20g) butter

4 oz (112g) potato cream (from original Rabo de Buey)

1 oz (28g) pickled red onion (from original Rabo de Buey)

1 oz (25g) shoestring potatoes (from original Rabo de Buey)

Finely minced chives

Pimenton


sourcing
PREP recipe 1
Costilla de Buey Estofada Prep
PREP recipe 2
Pickled Shallots
PREP recipe 3
Shoestering potatoes
PREP recipe 4
procedure

Final presentation:

  • In a small saute pan, put a portion of short rib and the braising liquid.
  • Put in oven and heat up basting the short rib with the sauce every 2-3 minutes, we want the pieces of short rib nicely glazed at the end of the process. Salt to taste.
  • Add the butter to the sauce & swirl to emulsify.
  • Heat up the potato cream on a small pan and hold (you can do this before service).
  • Put 4 oz of potato cream on the bottom of the plate.
  • Plate the short rib. Cover with sauce.
  • Plate 6-7 petals of pickled onions.
  • Top with shoestring potatoes.
  • Finish with Pimenton on top & chopped chives

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