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September 2014 - Braised Veal Short Ribs a la Provençale
Mark Musial - Summit Chef de Cuisine
This dish is a personal favorite of Chef Musial and works well for the early months of fall not only because it is light but filling, it can be made a few days ahead of time as the flavors only intensify with age.
Preheat oven to 260⁰ F
- 5 pounds Veal short ribs (thick cut)
- 2 Yellow onion, small dice
- 2 Fennel bulbs, small dice
- 5 cloves Garlic, minced
- ½ cup Black olives
- 5 Roma tomatoes
- 2 ounces Pernod
- 1 bottle Dry white wine
- 1 Lemon, zested
- 1 Orange zested and juiced
- ¼ cup Fresh Oregano
- ¼ cup Tomato paste
- 2 quarts Veal stock (If purchasing, use the low sodium one)
- 1 teaspoon Paprika
- 1 Bouquet Garnie (parsley, bay leaf, thyme)
- Start by seasoning the short ribs with salt and pepper and then dredge them in flour.
- In a heavy bottom Dutch oven heat oil until almost smoke point, then sear the short ribs until dark brown on all sides then set aside.
- Add the vegetables and cook on medium high heat until soft, then add the tomato paste and allow caramelizing.
- When the pan has built a nice fond (base) de-glaze with the Pernod and scrape the good bits with a spoon then add the white wine and reduce by ½.
- Place the short ribs back in the pot and add the olives, tomatoes, bouquet garnie, lemon zest, orange zest, orange juice, oregano, paprika and bring to a boil.
- Then place in a pre-heated 260⁰ F and cook for 2 ½ -3 hours.
- When the veal is finished, let it rest in the cooking liquid until room temperature, this will ensure that the meat stays moist.
- Once it has cooled, place the Dutch oven in the refrigerator and let it marry overnight. When chilled the fat in the cooking liquid will rise to the top and solidify so you can pull it right off.
- Then reheat and serve with your favorite mashed potatoes.