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Beef Short Rib with Lentils and Mango Passionfruit SauceYields 64 Andre Carde, Private Winery Chef, CIA Worlds of Flavor 2022 |
| Ingredients 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 sous vide bag with Demi glacé, cinnamon sticks, and 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. |
| Ingredients 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 in a vacuum bag. Sous vide for 1 hour at 180°F. |
| Ingredients 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 the Mango Passion Fruit blend with Ultra-tex 3 in a blender, and pass the 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. |