December 1, 2009
From: Executive chef/partner Jonathan Bennett, Moxie, the Restaurant, Beachwood, OH, and Red, the Steakhouse, Cleveland, OH and Miami Beach, FL. Yield: 15 pierogies.
1½ lb. beef short ribs, trimmed
2 Tbsp. grapeseed oil
½ carrot, diced
½ onion, diced
1 celery stalk, diced
2 Tbsp. tomato paste
½ cup dry red wine
2 cups beef stock
1 Tbsp. parsley, chopped
½ Tbsp. thyme, chopped
Season and sear short ribs in oil, in a medium stock pot. Remove and add vegetables, caramelize and add tomato paste. Let tomato paste begin to brown and add to wine, reduce until dry. Add to stock and short ribs, cover and braise in a 350°F oven for 1½ hours, or until ribs are fork tender.
After cooking, remove from liquid and shred. Strain liquid and reduce to sauce consistency. Add sauce back in with shredded ribs. Season with herbs and kosher salt and fresh ground black pepper to taste
1 cup sour cream
1½ cup all-purpose flour
½ tsp. kosher salt
Cut the sour cream into the flour and lightly knead into a ball. Wrap and chill for 1 hour. Roll out to 1/8” on a floured surface, cut circles, fill and brush edges with beaten egg before folding over to seal.
2 leeks, large, split, washed
¼ lb. butter
1 cup chicken stock
zest of 1 lemon, chopped
1 Tbsp. parsley
½ tsp. thyme
Bring chicken stock to a simmer in small saucepan. Whisk in butter and add leeks. Reduce heat to low; simmer with a lid for 20 minutes. Strain and chop leeks. Combine with braising liquid and remaining ingredients, season with kosher salt and fresh ground black pepper to taste.
1 bunch parsley
½ cup ice
¼ tsp. kosher salt
Blanch parsley in boiling salted water for 30 seconds, then immediately shock in ice bath. Chop parsley and put into blender with ice and salt. Puree until smooth, then strain through a fine mesh strainer.
To finish: Blanch filled pierogies in salted water. Strain and brown in butter. Place on a bed of leeks fondant; top with parsley coulis.
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