At a recent beer-pairing dinner at New York’s Riingo restaurant, Executive Chef Johan Svensson proved that beer is not just a good accompaniment to world-class food, it can also be a key ingredient. Although this recipe calls for Cisco Brewers Bailey’s Ale, it was served with their Cisco’s Whale Tale Pale Ale, which cut through the rich meat very nicely. This recipe requires some advance preparation, but the results are worth it.
3 pounds beef short ribs
2 cups salt
1 carrot, roughly chopped
1 onion, finely chopped
2 stalks celery, finely chopped
1 quart veal, beef or chicken stock
1 pint Cisco Brewers Bailey’s Ale (or other high-quality ale)
2 sprigs fresh thyme
1 sprig fresh rosemary
5 pieces sun-dried tomatoes, chopped
4 ounces foie gras scraps (optional)
¼ pound Italian flat-leaf parsley, cleaned and chopped
Day 1: Cure the meat overnight by covering the ribs with 2 cups of salt. Cover and refrigerate.
Day 2: Remove ribs from salt pack and rinse. Coat the bottom of a large oven-proof pot with olive oil and lightly brown the ribs over medium heat. Add the chopped vegetables and cook until caramelized. Add stock, beer, thyme and rosemary. The ribs should be covered in liquid; if needed, add water. Cover the pot and bake in the oven at 325° for 4-6 hours, checking periodically. When ready, the meat should fall off the bones. Remove from oven and let beef cool in the liquid.
When cool enough to touch, remove the bones, carrot pieces and thyme sprigs; reserve thyme. Pick through meat and remove any excess fat or sinew. Strain out the liquid and sauté over medium heat until it reduces to a thick sauce. Mix the meat with sun-dried tomatoes, foie gras, parsley and sauce; press into a hotel pan and refrigerate overnight.
Day 3: Cut the short ribs into squares and season with salt and pepper. Sear in olive oil to brown and crisp the edges. Garnish plate with Fuji apple purée, if desired.
2 Fuji apples
½ Cup Olive Oil
1 tsp Shiro Miso
Cut the apples in half and take out the core. Toss them with olive oil and thyme, place them on a sheet tray, roast in the oven for 30 minutes at 320° F. Scrape the meat off the skin and purée with the miso paste until smooth.