Tree Top
Ingredients

Applications

Grape Habanero Barbecue Braised Short Ribs

Ingredients

Avocado Crème Drizzle

200 g avocado

18 g Serrano chilies

227 g salsa verde, canned

12 g Kosher salt

4 g black pepper, ground

31 g lime juice

357 g heavy cream

2.50 g cilantro, fresh, chopped

Grilled Braised Short Ribs

1600 g short ribs, beef, boneless

28 g olive oil

28 g Southwest Spice Rub

Savory Grape Stock

Savory Grape Stock

200 g Tree Top Grape Puree Concentrate

100 g tomatillos, fresh

50 g tomato puree

50 g molasses

50 g honey

20 g cilantro leaves

300 g beef stock

200 g limes, quartered

200 g onions, chopped

1 g Habanero chile

7 g sea salt

Southwest Spice Rub

10 g cumin, ground

5 g coriander, ground

10 g garlic powder

10 g ginger, ground

10 g sea salt

10 g Pasilla chile pepper, ground

 

Directions

Southwest Spice Rub:

Mix all ingredients together until thoroughly combined.

Savory Grape Stock:

Mix all ingredients together

Grilled Braised Short Ribs:

Preheat barbeque grill and oven to 375 F.

Cut beef into 8-ounce pieces of similar size. Rub with oil and seasoning and grill to sear well on all sides.

Put grilled beef and Savory Grape Stock in a braising pan and bring to a boil; reduce to simmer, cover and place in oven for one and a half hours.

Remove beef from oven and let rest. Shred beef into chunks.

Strain braising liquid into wide saucepan and simmer until reduced by two-thirds, about 30 minutes. Toss with meat.

Avocado Crème Drizzle:

Puree all ingredients except cilantro, until smooth. Do not over whip.

Stir in cilantro by hand.

ASSEMBLY:

INGREDIENTS:

Grilled Braised Short Ribs
Avocado Crème Drizzle
Corn tortillas
Cilantro (optional)
Lime wedges (optional)
 

METHOD:

Serve the braised short rib meat drizzled with the Avocado Crème and tortillas family-style on a platter. Garnish with cilantro sprigs and lime wedges.