Braised Short Rib Sliders

Braised Short Rib Sliders


>>BEFORE THE BREAK, WE HEARD ALL OF THE DELICIOUS DETAILS ABOUT TOMORROW’S SIP AND SAVOR BENEFIT.>>NOW, IT IS TIME TO TEST TASTE THE DELICIOUSNESS AND THIS IS THE GUY WHO IS GOING TO HELP US. THIS IS MIKE SPENCE THE DIRECTOR OF CULINARY OPERATIONS. THANK YOU FOR COMING IN. WHAT ARE WE MAKING? X WE ARE GOING TO DO A BRAISED SHORT RIB TO SORT OF A IT’S A GREAT ITEM. OUR IT’S VERY VERSATILE. WE HAD A SHOW PLAY HERE IS GOING TO LOOK LIKE WHEN YOU COME TO SEE US IN ORDER IT OFF THE MENU. THAT IS ROASTED ROOT VEGETABLES, ONION, NICE DEMI-GLAZE OVER TOP.>>WE ARE KIND OF DOING A VERSION OF THAT?>>EXACTLY. WE LIKE TO TAKE THAT INTO AN OFF-SITE CATERED EVENT LIKE TOMORROW NIGHT, WE WILL TAKE THAT AND TURN IT INTO A SLIDER, SOMETHING EASY TO HANDLE AND THAT SORT OF EVENT.>>OKAY.>>NO ALL ABOUT THAT. WHAT DO WE DO?>>RAISING, LOW HEAT, LONG METHOD. WHAT WERE GOING TO DO IS TAKE OUR PIECE IN SEASON IT UP A LITTLE. A LITTLE SALT AND PEPPER.>>LISA DOESN’T TRUST ME WITH THE PEPPER.>>I’M GOING TO CHECK OUT OUR PAN HERE.>>THERE A LITTLE WATER IN THERE? AND NOW, TELL ME ABOUT THAT PIECE OF ME?>>WE USE CHUCK FLAP, CERTIFIED ANGUS THAT GIVES YOU A MORE CONSISTENT FLAVORFUL PIECE OF MEAT OVER ALL. IT HAS A CERTAIN SET OF GUIDELINES FOR THEIR COWS TO MAKE THE CUT SO TO SPEAK. YOU GET A MORE CONSISTENT PRODUCT.>>YEAH.>>I’M GETTING A LITTLE HEAT THERE. JUST PUT A LITTLE OIL IN THE PAN.>>IS THAT JUST OLIVE OIL?>>JUST A LITTLE OLIVE OIL.>>OKAY.>>YOU’RE NOT GOING TO LIKE TRY TO FLIP IT?>>WE ARE GOING TO PUT IT IN THE PAN, ROLL IT AROUND. DOES GET SOME COLOR ON IT.>>THAT IS IT, PRETTY MUCH JUST COLOR?>>YEAH, LOOKING TO SEAR IT SO IT WILL HOLD AN SOME OF THE JUICE.>>IS THE DIFFERENCE BETWEEN BRAZING AND SEARING?>>WE ARE SEARING RIGHT NOW. SAY WE WERE DOING SOME STEAKS AT HOME YOU DON’T WANT TO MESS WITH THE GRILL. YOU GET THE PAN REAL HOT CEILING ALL OF THE JUICES AND AT THAT POINT YOU CAN FINISH IN THE OVEN, PUT IT IN YOUR OVEN FOR A GOOD WHILE. LIKE A PRAYER SEAR IT PUT IT IN FOR A MINUTE OR TWO TO SORT OF FINISH IT.>>IS THIS GOOD?>>YEAH, WE CAN FLIP IT UP.>>NOW, I AM GOING TO MAKE A LITTLE SALAD THAT IS GOING TO BE PART OF THE SLIDERS. WHAT DO WE HAVE HERE?>>WE’VE GOT SOME ARUGULA. WHICH IS LIKE A FIELD GREEN. IT’S GOT A PEPPERY BITE. WE ARE GOING TO PUT A LITTLE THAT IN.>>OKAY.>>WHERE DO YOU WANT HERE?>>TAKE SOME TOMATO PASTE.>>DIMINO OR SOME?>>ALL.>>ARUGULA. AND PICKLED SHALLOTS, WITH A LITTLE BIT OF VINEGAR SLICED THIN. LET THEM SOAK OVERNIGHT. WE ARE GOING TO GET SOME OF THE PICKLING JUICE TO GIVE US EXTRA FLAVOR. TAKE A LITTLE BIT OF THE SEA SALT GIVE IT A LITTLE TWIST, SORT OF GRIND IT UP.>>TUMMY WHAT TO DO.>>WE ARE GOING TO TAKE IT OFF THE HEAT FOR A MINUTE. PICK UP A LITTLE BIT OF THE GET A LITTLE COLOR TO IT.>>SMELLS DELICIOUS.>>THEN, WE’RE GOING TO ADD RED WINE. WANT TO MAKE SURE MY PAIN ISN’T TOO HOT.>>WE LOVE EXCITEMENT.>>THAT IS GOOD T.V. >>I’M ACTUALLY GOING TO CHEAT AND GLAZE A LITTLE BIT OF BEEF STOCK. GOT OUR WINE IN THEIR.>>SEE THAT IS WHAT HAPPENS WHEN YOU LEAVE ME WITH A PIECE OF MEAT.>>WE WANT TO PICK UP SOME OF THE GROUNDING IN THE PAN THAT IS WHERE A LOT OF YOUR FLAVOR IS. WE ARE GOING TO WORK AT AROUND THROAT IN CRUSHED GARLIC. WE HAVE FRESH ROSEMARY AND THYME. THAT WILL BE OUR AROMATIC SORT OF LET THAT FLAVOR GET IN AS IT COOKS.>>ARE YOU TOSSING?>>I’M DONE TOSSING.>>WE ARE GOING TO PUT OUR BRAISING LIQUID WHICH IS A STOCK. WE GET IT IN THE PAN. AND THEN, WE’RE GOING TO GO IN THE OVEN AT 375 OVEN FOR THREE, FOUR HOURS.>>OKAY.>>HERE WE GO. TICK TOCK LOOK!>>FOUR HOURS LATER. I LOVE THAT OVEN.>>HE OF THE SHORT RIB COOK DOWN.>>I DIDN’T KNOW I COULD COOK THAT GOOD.>>YOU DID A GOOD JOB, JIMMY. WE ARE GOING TO GET READY FOR THE SAUCE?>>AFTER IT IS COOKED IS GOING TO FALL APART. TAKE A LITTLE BIT OF THIS AND START PULLING IT RIGHT IN THE PAN.>>NICE.>>I’LL GET IT.>>IN THE RESTAURANT WE LIKE TO TAKE A MIXER SOMETIMES AND PUT IT IN AND RUN IT THROUGH.>>IF YOU WOULD LIKE THIS RECIPE SEND US A SELF-ADDRESSED DAMP ENVELOPE, YOU CAN ALSO GO TO OUR WEBSITE DELMARVALIFE.com OR GIVE US A CALL FOR 43 880-9116. LET’S WHAT THIS LET’S GET THESE TOGETHER. I’M HUNGRY. I DON’T KNOW ABOUT YOU, JIMMY.>>A LITTLE BIT OF THE LIQUID IN THERE.>>THAT IS MORE LIKE IT.>>THEN WE TAKE OUR TONGS.>>THIS IS GOING TO MAKE AN

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