Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms
INGREDIENTS
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4 (8-ounce) boneless beef short ribs
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Fine sea salt and freshly ground black pepper
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1/4 cup olive oil
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2 medium carrots, peeled and thinly sliced
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2 celery stalks, thinly sliced
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1/2 medium onion, thinly sliced
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4 cloves garlic, crushed
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1 (2-inch) piece fresh ginger, peeled and minced
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1 jalapeño, sliced
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2 dried bay leaves
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1/8 teaspoon whole black peppercorns
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1/8 teaspoon whole cloves
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2 cups balsamic vinegar
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1/4 cup tamarind paste
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1/4 cup molasses
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5 anchovy fillets
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1 quart beef stock or low-sodium beef broth
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2 cups veal demi-glace
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1 pound sunchokes, peeled and thinly sliced
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4 cups heavy cream
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1/4 cup unsalted butter
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2 tablespoons chopped black truffles
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Fine sea salt and freshly ground black pepper
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1 bunch fresh watercress (thin stems and leaves only)
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1/2 cup extra-virgin olive oil
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Fine sea salt and freshly ground black pepper
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Zest of 1 lemon
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3 tablespoons olive oil
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1 pound fresh chanterelle mushrooms, cleaned and trimmed (halved or quartered if large)
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4 tablespoons unsalted butter
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1/4 cup vegetable stock
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Fine sea salt and freshly ground black pepper
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Food processor or blender
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