Matteo Venini of Lupo Verde Slow Braised Short Rib with Creamy

Matteo Venini of Lupo Verde Slow Braised Short Rib with Creamy
Matteo Venini of Lupo Verde Slow Braised Short Rib with Creamy Yellow Pollenate, Gremolada and Parmesan Cheese Braised short rib 5 # short rib bone in 1 big size yellow onion 4 stemp of celery 2 medium size carrot 2 bottle ( 750ml ) red wine full body 1/4 cup of semi sweet chocolate bouquet of fresh herbs ( rosemary, sage, thyme, bay leave ) Salt and pepper to taste veggie stock as needed -­‐ massage the meat with fresh ground black pepper, set aside in a large oven pan. -­‐ peel and wash veggie, cut them in a medium size pieces. -­‐ mix veggie with the meat, cover with the wine, add chocolate and the herbs -­‐ Let it rest overnight in the fridge. -­‐ Separate meat from the veggie and the wine. -­‐ Generously salt the short rib and sear them very well each sides. -­‐ Saute the veggie -­‐ Boil the wine for about 20 minutes -­‐ Mix the all ingredients together again and add veggie stock to cover and cook at 275/300 F for about 8-­‐10 hours -­‐ Let it cool down for 1 hour and take the meat out, bland the jus and adjust the flavor of the sauce. POLENTA 1 lt water 500 gr yellow corn flour 1 cup parmesan cheese 4oz butter Add polenta flour into boiling water whisking untill nice and smooth. Add salt and let it cook very slowly for 45 minutes to 1 hour. Add parmesan cheese and butter GREMOLADA 1/2 cup of finely chopped parsley zest of one lemon 2 cloves of garlic Chopped all together untill nice and fine. Plaiting: Serve the short rib over the polenta, cover the meat with the sauce and sprinkle gremolada on top. 
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