Winner of the 2003 Staff Cook-Off for Best Costumes
ZD Wines Cabernet Sauvignon, Napa Valley
5-6# short ribs
1 large onion, diced
1 fennel bulb, diced
2 carrots, peeled and diced
3 roma tomatoes, diced
4 cloves garlic, sliced
½ cup red wine, preferably
½ cup ruby style port
4 cups beef stock, preferably home made but canned will do nicely
4 Yukon gold potatoes(size of lemons) boiled and diced small
3 T vegetable oil
Puff pastry sheets - 2 boxes
2T chopped parsley mixed together with 1 tsp lemon zest
1 tsp black peppercorns
1 tsp juniper berries
3 bay leaves
4 sprigs fresh thyme
4 sprigs fresh sage
Heat vegetable oil until it just starts to smoke in a heavy bottom pot large enough to fit all the short ribs in a single layer. Rub short ribs with olive oil and salt and pepper generously (olive oil will help the salt and pepper stick to the meat, (neat trick). Brown short ribs on all sides and remove from pan, drain all but 1T oil.
Add vegetables except potato on high heat and sauté 2-3 min. until they start to brown, deglaze with wine and port, reduce by half. Add beef stock, saché and short ribs, bring to a boil, cover and put in 300-degree oven for aprox. 2½ hours, check and rotate every 45 minutes. Short ribs should be falling off the bone tender.
Remove ribs from the liquid and let cool. When cool enough to handle, shred meat from the bone and mix in diced Yukon gold potatoes. Strain the sauce and reduce by 1/3, puree the vegetables and add back to the sauce. Use a small amount of sauce to moisten meat and potato mixture.
Roll out puff pastry sheets to half the width. Cut dough into circles with a cookie cutter, 3-4" in diameter. Fill with 2T meat mixture. Brush egg wash on half of the edge and fold in half, making sure edges are securely pressed closed. Brush top with egg wash. Bake at 400 degrees for 10 to 15 minutes, or until golden brown.
Serve with sauce on top.
Makes approx 50 pieces