Slow Cooked Wagyu “Pastrami” Short Rib with Petite French Coco Beans, Savoy Cabbage, Red Onion Confit & Ginger Chili Crisp Gastrique

Serves: 4

Ingredients

Pastrami Brine

• 1 cup Kosher Salt
• 1/2 cup Sugar
• 1 Tablespoon Curing Salt
• 2 Tablespoons Pickle Spice
• 2 Tablespoons Black Pepper
• 2 Tablespoons Mustard Seeds
• 2 Tablespoons Coriander Seeds
• 2 Tablespoons Hot Pepper Flakes
• 1 Tablespoon Mace (ground) 
• 2 Bay Leaves
• 1 Tablespoons Cloves
• 1 Tablespoon Ginger (ground) 
• 1 gallon Water
•  1 ea. 4 Bone-in Short Rib Plate

Petite French Coco Beans 

• 1# Beans
• 1 cup Bacon (chopped)
• 1 ea. Onion (diced)
• 1 ea. Carrot (diced)
• 1 ea. Star Anise
• 3 ea. Garlic Cloves (chopped)
• Bouquet Garni
• Salt (to taste)
• Chicken Stock (as needed, to cover)

Savoy Cabbage

• 1 hand Savoy Cabbage (chiffonade) 
• 1 cup Bacon (chopped)
• 1 ea. Onion (diced)
• 1 ea. Carrot (diced)
• 3 ea. Garlic Cloves (chopped)
• Bouquet Garni
• Salt
• 1 quart Chicken Stock

Ginger Chili Crisp Gastrique

• 10 ounces Sugar 
• 5 ounces Water 
• 5 ounces White Wine 
• 1/4 cup Garlic (chopped)
• 1/4 cup Shallots (chopped)
• 1/4 cup Ginger (chopped)
• 2 1/2 ounces Rice Vinegar
• 1/2 cup Soy Sauce, plus 2 Tablespoons 
• 1/2 cup Chili Crisp

Red Onion Confit

• 1 ea. Red Onion (julienne) 
• 8 ounces Butter
• 12 ounces Sugar
• Salt
• 1/2 ounce Grenadine
• 1 ounce Sherry Vinegar
• 4 ounces Red Wine

Preparation

Pastrami Brine
Chef Note: Make 3 days ahead of time.  Mix all the ingredients in a saucepot and bring to a boil. Chill. Cover the short rib plate with brine for 3 days.
Place the ribs in a plastic sous vide bag and cook on steam for 140°F overnight for 12 hours. Remove and chill. Cut into 4 bone-in ribs. Lightly dust with flour. Quickly deep fry each rib to sear the outside—place in oven until heated throughout.

Petite French Coco Beans
Sauté the bacon until crisp. Add the vegetables. Sweat without color then add the beans, bouquet garni, salt, and chicken stock. Bring to a simmer. Place in 350°F oven until tender.

Savoy Cabbage
Sauté the bacon until crisp. Add the vegetables and sweat without color. Add the cut cabbage and mix with the other vegetables. Add the chicken stock, then season it with salt. Simmer for 10 min until the cabbage softens. 

Ginger Chili Crisp Gastrique
Combine the first three ingredients and bring to a simmer. Cook until a light caramel is formed. Mix in all the other ingredients and bring to a boil; shut off the heat. 

Onion Confit
Sweat the onion in butter without color. Add all of the other ingredients. Slowly simmer until the onions are very soft. 

Assembly 

Place Short Rib in oven until hot., Heat all garnish. Place beans down first, place small amount of cabbage on top. Arrange short rib on top of cabbage, glaze with gastrique. Garnish with onion confit.
 
Wine Match

 E. Guigal Saint-Joseph 2018