Another Complicated Recipe from a Past Menu - This Time It's Delicious Brandt Beef and a Sea Rodent

Dry Aged, Prime Brandt Beef with Cabbage Bundles of Short Rib & Lobster, Salsify Ragoût and Lobster Jus


Beef

2 ½ lbs trimmed, dry aged, USDA prime Brandt striploin
1 Tbsp extra virgin olive oil
leaves from a few sprigs of thyme
salt and black pepper

- Rub striploin with olive oil and thyme leaves. Allow to come to room temperature.
- Season liberally with salt and cracked pepper. Sear on all sides in hot pan and finish in oven to desired temperature.

Cabbage Bundles

Braised Short Ribs

2 lbs natural beef short ribs
salt and black pepper as needed
extra virgin olive oil as needed
2 shallots, small dice
1 carrot, small dice
1 rib celery, small dice
1 bulb garlic, halved
few sprigs thyme
1 bay leaf
½ pod star anise
2 cups red wine
2 cups veal stock
2 cups chicken stock, plus additional if necessary

- Season short ribs with salt and pepper. In extra virgin olive oil as needed, sear on all sides in a suitable pan for braising.
- Remove from pan and add vegetables, stirring to brown slightly.
- Deglaze with red wine and return short ribs to pan.
- Add dry spices and stocks; bring to a simmer.
- Cover with parchment and braise in 325 degree over for 2 ½ hours.
- Allow to cool in braising liquid before removing and straining liquid.
- Reduce braising liquid to 1 cup and reserve.



Short Rib Mixture

1 Tbsp carrot brunoise
1 Tbsp celery root brunoise
1 Tbsp parsnip brunoise
1 Tbsp leek brunoise
1 Tbsp extra virgin olive oil
salt and black pepper as needed
1 Tbsp concasse from slow roasted tomatoes
pulled meat from braised short ribs
½ cup reduced braising liquid
1 Tbsp minced parsley

- Over high heat quickly sear carrot, celery root, parsnip and leek in extra virgin olive oil, tossing about 1 minute. Season with salt and pepper.
- Combine all ingredients in a mixing bowl. Adjust seasoning as needed and set aside.

Lobster Mixture

3/4 cup chopped lobster knuckle meat
2 Tbsp granny smith apple brunoise
2 tsp minced chervil
1 tsp minced tarragon
1 tsp minced chives
pinch curry powder
2 Tbsp lobster glace
1 Tbsp melted butter
2 tsp icewine vinegar
salt and black pepper as needed

- combine all ingredients, seasoning to taste

Assembly

8 leaves savoy cabbage, blanched and stems trimmed
short rib and lobster mixtures

- Divide short rib mixture between 4 leaves cabbage. Roll like a spring roll
- Repeat with lobster mixture and remaining cabbage leaves.






Salsify Ragoût

¾ cup salsify brunoise
2 cloves garlic, brunoise
1 shallot, brunoise
½ cup heavy cream
2 Tbsp white wine
1 bay leaf
salt to taste
1 Tbsp whipped cream, seasoned with white pepper

- Combine salsify, garlic, shallot, cream, wine and bay leaf in heavy saucepan over low heat. Slowly cook until salsify is tender.
- Remove bay leaf, season with salt and fold in whipped cream.

Lobster Jus

4 lobster bodies, cleaned of shells and brain sacs, chopped
grapeseed oil as needed
½ carrot, small dice
2 shallots, small dice
2 tsp tomato paste
1 sprig tarragon
1 tsp coriander seed
½ pod star anise
2 Tbsp tawny port
1 Tbsp cognac
1 ½ cups chicken stock
½ cup reserved short rib braising liquid
2 Tbsp butter

- In a heavy saucepan over high heat, sear lobster bodies in grapeseed oil, tossing to brown evenly.
- Add carrot and shallots and toss briefly.
- Add tomato paste and cook 1 minute.
- Add tarragon and spices; deglaze with port and brandy.
- Add stock and braising liquid. Bring to simmer and cook until liquid is reduced to 3/4 cup.
- Strain and swirl in butter.

Assembly

- Heat bundles in a Chinese basket steamer – place one of each in the center of each plate.
- Top with fanned, sliced striploin
- Pool sauce around and finish with dabs of salsify ragout. Garnish with chervil.