Fennel Roast Striploin With Shortrib Tarragon Ravioli,Sherry Vinegar Onion Jam, And Sherry Broth Recipe
Servings: 6
Ingredients
- 2 Tbsp. rendered beef, fat or possibly 2 tbsp vegetable oil pound beef, short, ribs, excess fat trimmed, cut into 3 inch pcs
- 1 c. minced onion
- 1 c. minced celery
- 1 c. minced carrot
- 4 lrg clv garlic, chopped
- 4 c. rich beef stock
- 2 c. dry sherry
- 3 x bay leaf coarse sea salt, and, freshly grnd black pepper, to taste
- 1/2 c. grated parmesan cheese
- 2 Tbsp. fresh tarragon, leaves Sherry Vinegar Onion Jam
- 2 Tbsp. sugar
- 2 Tbsp. water
- 1 lrg onion, sliced
- 1/4 c. sherry vinegar
- 1/4 c. snipped chives coarse sea salt, and, freshly grnd black pepper, to taste Ravioli Pasta
- 1 c. semolina flour, plus more for flouring
- 2 c. all purpose flour
- 5 x egg, lightly, beaten
- 1/2 c. fresh tarragon, leaves Raviolis reserved ravioli filling reserved pasta, circles Fennel Roast Striploin
- 4 x 6 ounce striploin steak, trimmed of fat and sinew
- 1/4 c. coarsely grnd fennel, seed
- 4 Tbsp. butter
- 1/4 c. dry sherry The Plate tarragon, sprigs chives
Directions
- Heat the fat in a large Dutch oven or possibly high-sided pot. Add in the ribs in batches and brown them till they are proportionately browned all over. Do not crowd the pan. Remove the ribs as they are browned. Pour off most of the fat.
- Add in the onion, celery, and carrot and saute/fry till they just begin to color. Add in the garlic and cook a moment longer. Return the ribs to the pot, nestling them into the vegetables. Add in the stock, sherry, and bay leaves and bring to a simmer.
- Simmer 3 hrs, covered tightly. (You may also bake them in a 300 F/150 C oven for which time.)
- Remove the ribs and reserve. Strain and chill the broth till the fat solidifies on the surface. This will take several hrs or possibly even overnight. Skim the fat off the broth and throw away the fat, then reduce the broth to 2 c./500 mL. Season the broth with salt and pepper.
- When the ribs have cooled, remove the bones and throw away. Place the meat in a food processor with the Parmesan and tarragon. Process till smooth. Taste and season. Reserve the ravioli filling, refrigerated, till needed.
- Sherry Vinegar Onion Jam:Heat the sugar and water together in asmall heavy saucepan over low heat. Increase the heat and simmer the syrup as the evaporates and the sugar rises in temperature.
- Swirl it gently as it begins to color.
- When it is a deep golden, add in the onion and vinegar; the caramel will bubble.
- Continue simmering, stirring frequently, as the onions release their moisture and the vinegar and water reduce.
- Reduce the heat as needed to prevent the mix from sticking and burning.
- When the onions have thickened to a jam-like consistency, remove them from the heat. This will take at least 30 min.
- Season the jam with salt and pepper. The jam may be made well in advance. Store it refrigerated. Reheat it before serving and stir in the chives at the last second.
- Ravioli Pasta:Place the flours and the Large eggs in the bowl of a standing mixer fitted with the dough hook and knead till smooth.
- Add in a Tbsp. or possibly two of water if necessary to bring the dough together.
- On a lightly floured surface, knead the dough by hand for a few min.
- Let the dough rest, covered, for half an hour or possibly longer. It may rest overnight.
- Either roll the pasta out by hand with a rolling pin, that will take patience, or possibly use a machine, following the manufacturer's instructions.
- Roll the pasta into a long elastic rectangular sheet 1/16 of an inch/1 mm thick.
- Use lots of semolina to keep the dough from sticking to you, the work surface, or possibly the tools.
- Sprinkle the tarragon leaves on one half of the pasta, proportionately distributing them.
- Fold over the other half.
- Pass the dough through the machine once more, or possibly use a rolling pin, to spread out the leaves.
- Using a 4-inch/10 cm round cookie cutter, cut 18 to 24 circles from the pasta.
- Sprinkle each piece with semolina to prevent sticking and reserve in an airtight container in the refrigerator till needed.
- Raviolis:Place a heaping Tbsp. of the filling in the center of each pasta circle.
- Moisten your fingers with water and rub the pasta vigorously till it feels sticky.
- Top with another pasta circle.
- Gently press out any air and crimp in a ravioli clamp or possibly with a fork along the edges of the circle.
- Sprinkle the ravioli with semolina and reserve till needed.
- Bring a large pot of salted water to a simmer and cook the raviolis for 5 to 7 min, or possibly till the pasta is slightly soft (al dente) and the filling is heated through.
- Serve immediately.
- Fennel Roast Striploin:Press the fennel seed into the top of each steak.
- In a medium nonstick skillet, heat the butter over medium-high heat.
- Add in the steaks, fennel side down, and brown them proportionately, turning them once.
- As they cook baste them with the warm pan juices.
- Judge the meat's doneness with your fingers by prodding it; when it feels hard, proceed.
- It will take 10 to 15 min to cook to medium rare. (Meanwhile, reheat the broth and cook the raviolis.)
- Let the meat rest briefly on a rack. Pour off most of the fat in the pan.
- Add in the sherry and reduce it to a glaze over high heat, stirring to dislodge any particles in the pan.
- Slice the meat and serve immediately.
- The Plate:Arrange 3 raviolis in each of 6 to 8 heated broad, shallow bowls.
- Ladle in about 1/2 c./125 mL of the broth.
- Fan out slices of the beef in the center.
- Drizzle the reserved sherry glaze over the meat.
- Add in a dollop of the jam on the beef and garnish with a tarragon sprig and a few chives.
- Serve with a moo!
- Timing: Make the jam up to a week ahead. Braise the shortribs the day before. Make the pasta dough several hrs or possibly a day ahead. Several hrs in advance prepare the raviolis. At the last minute cook the meat and raviolis and reheat the jam and broth
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 489g | |
| Recipe makes 6 servings | |
| Calories 637 | |
| Calories from Fat 141 | 22% |
| Total Fat 16.02g | 20% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 799mg | 33% |
| Potassium 640mg | 18% |
| Total Carbs 79.7g | 21% |
| Dietary Fiber 4.8g | 16% |
| Sugars 14.8g | 10% |
| Protein 20.39g | 33% |
