I have decided to start with Chef Daniel Boulud as dining at "Daniel restaurant" was my first dining experience in NYC. It wasn’t the first
restaurant I went to, but the first time I could define it as an experience.
The food, the details, the service, a tour in the kitchen
and meeting chef Daniel Boulud face-to-face made it an
experience I will never forget.
A little bit about chef Daniel Boulud:
Daniel Boulud (born March 25, 1955 in Saint-Pierre de Chandieu, France) is a French
chef and restaurateur
with restaurants in New York City, Palm Beach, Miami, Montreal,
Beijing,
and Singapore.
He is best known for Daniel, his eponymous,
Michelin
3-star restaurant in New York City.
While raised on a farm outside of Lyon and trained by renowned French
chefs, Boulud made his reputation in New York, first as a chef and most
recently a restaurateur. His management company, The Dinex Group,
currently includes six restaurants and Feast & Fêtes Catering. His
restaurants include Daniel, Café Boulud, DB Bistro Moderne, Bar
Boulud, DBGB Kitchen & Bar, and Boulud Sud in New York City. He has
also created Café Boulud in Palm Beach and the Michelin-star Daniel
Boulud Brasserie in Las Vegas (now closed)
Some more information can be found:
Now for the recipe -
I really like this recipe, try it and I think you'll like it too!
Baking requires precious steps. When baking a soufflé for example you need to make
sure you take it out of the oven the second its ready and serve it right away.
Cooking in some way is more relaxed (I know this is a general statement that is
not always true but for the most part it is). When cooking this recipe you can
be more flexible and even change it a bit. Forgetting it in the oven for 20 minutes wont hurt as long as there is enough liquid. Another great thing about
this recipe is that you can make it a day in advance and some will say it even
tastes better.
When I bake I stick to instructions, when I cook I usually
follow the recipe the first time and if I like it I try it again and then make some
changes. I made this recipe few times – in the final version I used only 2
bottles of wine and one container of beef stock. I served it with homemade pasta
the original recipe calls for celery duo.
One last comment before the actual recipe – when you chose
the wine, chose one you would drink, it doesn’t have to be a super
expensive one but something you like. You will feel the difference when cooking
with wine you like vs. a non drinkable one.
Lets start!
Chef Boulud says that the success of this dish rests on browning the short
ribs well at the beginning of cooking the dish to get the best flavors into
the sauce. This recipe also can be found in the Café Boulud Cookbook, by Daniel
Boulud and Dorie Greenspan.
Yield: Makes 8 servings
Ingrdients:
3 bottles dry red wine [Lady V:] I used two
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely chopped, washed
and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth [Lady V:] I used one container of beef broth
Freshly ground white pepper
Preparation:
1. Pour the wine into a large saucepan set over medium heat. When
the wine is hot, carefully set it aflame. Let the flames die out, then
increase the heat so that the wine boils; allow it to boil until it cooks
down by half. Remove from the heat.
2. Center a rack in the oven and preheat to 350°F.
3. Warm the oil in a large, heavy, ovenproof pot over medium-high
heat. Season the ribs all over with salt and the crushed pepper. Dust half of
the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the
ribs into the pot and sear 4 to 5 minutes on each side, until well-browned.
Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1
tablespoon of the fat from the pot, lower the heat under the pot to medium
and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7
minutes, then stir in the tomato paste and cook for 1 minute.
4. Add the wine, ribs and broth to the pot. Bring to a boil, cover
tightly and place in the oven to braise for 2 1/2 hours or until the ribs are
very tender. Every 30 minutes, skim and discard fat from the surface. (It's
best to make the recipe to this point, cool and chill the ribs and broth in
the pan overnight; scrape off the fat the next day. Rewarm before
continuing.)
5. Carefully transfer the meat to a platter; keep warm. Boil the
pan liquid until it has reduced to 1 quart. Season with salt and white pepper
and pass through a fine strainer; discard the solids. (The ribs and sauce can
be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently,
basting frequently, on top of the stove or in a 350°F oven.)
6. To serve place on each plate short rib. Pour the sauce onto the plate around the puree. (original recipe calls for celery duo)
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Questions, comments and new challenges are welcome.
On my to-do list - get a better camera and learn how to take better pictures :)
Enjoy,
Lady V.