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.