Beef Short Rib with Lentils and Mango Passionfruit Sauce

Yields 64

Andre Carde, Private Winery Chef, CIA Worlds of Flavor 2022

For the Beef Short Ribs:
    • 4.5kg (10lb) Beef Short Ribs
    • 2 pints Beef Demi Glacé (reserve 1 pint for later)
    • 3 cinnamon sticks
    • 2 bay leaves
Method for the Short Ribs:
1. Clean Short Ribs of silver skin and excess fat. Place in a sous vide bag with Demi glacé, cinnamon sticks, bay leaves and cook for 56 hours at 167°F.
2. When done, separate the meat from the jus. Allow the meat to cool, then portion into 2 oz pieces. Filter the jus through a chinois. Reduce the jus by half until thickened. Add the Beef Demi Glacé and continue to thicken.
For the Lentils:
    • 800 ml. beef stock
    • 400 g. Spanish pardina lentils
    • 1 1/2 Tbsp. cumin
Method for the Lentils:
1. Combine Beef stock, Lentils and cumin into a vacuum bag. Sous vide for 1 hour at 180°F.
For the Mango Passion Fruit Sauce:
    • 500 ml. The Perfect Purée Mango Passion Fruit blend, thawed
    • 15 g. Ultra-tex 3
Method for the Sauce:
1. Combine Mango Passion Fruit blend with Ultra-tex 3 in a blender, pass sauce through a sieve.
Method for assembling:
1. Place lentils on a plate. Top with short ribs and add Mango Passion Fruit Sauce. Top with puffed rice and microgreens.