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Beef short ribs, mustard and carrot puree
- Prep Time: 20 MINS
- Cook Time: 60 MINS
- Total: 1 H 20 MINS
- Servings: 3
Beef short ribs, mustard and carrot puree
Ingredients
- 2 1/2 lbs beef short ribs
- 3 to 5 tbsp cornstarch
- 6 oz horseradish peeled and cut into large chunks
- 1/2 cup vegetable oil
- 1 cup dry red wine
- 1/2 cup beef stock or beef broth
- 1 lb carrots, chopped
- 1/3 cup chicken stock or broth
- 1 1/2 tbsp whipping cream
- 2 tbsp Maille® Mustard Variety Pack or to taste
- 1/2 tsp Maille® Dijon Mustard Originale & Whole Grain Old Style Squeeze Variety Pack
Preparation
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Cover short ribs with water in dutch oven or heavy-duty sauce-pot. Bring to a boil over high heat. Reduce heat to low and simmer covered 3 hours and 30 minutes or until short ribs are tender, adding water as needed to keep ribs covered with water. Remove short ribs and keep warm.
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Process horseradish with vegetable oil in food processor to make a paste. Strain horseradish, using strainer lined with cheesecloth or paper towels, reserving oil. Process reserved oil with 3 tablespoons (adding more if necessary) cornstarch in blender until powdery.
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Bring red wine and beef stock to a boil in small saucepan. Cook over medium-high heat until reduced to thin gravy; set aside.
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Bring carrots, chicken stock and heavy cream to a boil. Reduce heat to low and simmer until carrots are tender, about 20 minutes. Drain, reserving liquid. Process warm carrots in blender until smooth, adding reserved liquid as needed to create a puree. Stir in Maille Mustards to taste; set aside.
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Boil cabbage in lightly salted water until tender, about 4 minutes. Drain and keep warm.
NOTES:
Arrange hot short rib on each plate. Drizzle with hot red wine sauce, then add carrot puree, warm cabbage and horseradish. Garnish, if desired, with chopped tarragon.