Food recipe

Steak, short ribs and mashed potatoes? This comfort food recipe has it all

Every Saturday, Chef Mark McEwan, one of Canada’s most famous chefs, serves everything you need for a special weekend meal, including a recipe and expert tips for cooking at home. .

The success of this recipe starts with the quality of the beef. Make sure you buy fresh, then consider the age of the beef: if the meat is aged at least 30 days, you will see a big difference in flavor. With the tender cuts, an aging of 30 to 45 days is optimal and a homogeneous marbling of fat is essential. Homemade broth takes this recipe to another level. I always recommend making stocks ahead of time and keeping them in your freezer for rainy days, but if you don’t have time to stock up on your own, many fine food stores now have stocks of. freshly potted restaurant quality. My favorite part about this recipe is the combination of pink beef and braised beef on the same plate and horseradish, which helps cut through the richness and complement the flavors. Add a pinot noir or a cabernet and you’re done!

Tips from the chefs:

Always take your steak out an hour before cooking to bring it to room temperature. Salt your steaks about 20 minutes before grilling them.

On the grill, sear to develop a nice crust, then finish over low heat. Continuing to overfill will cause the first coat to graze. Ideally, you want the core temperature to rise and reach the crust. It can get tricky, so moderate heat is a safe bet.

Make sure your steaks rest for 10 minutes before cutting them, so that the juices have time to redistribute.

Two-Way Beef with Natural Juice, Fresh Horseradish and Mashed Potatoes

Beef, natural juice and horseradish

1 1/2 lb (750 g) short ribs, cut to 3 inches (7 cm) thick

4 tablespoons (60 ml) olive oil

Salt and coarsely ground pepper

1 Spanish onion, chopped

1 celery stalk, chopped

6 garlic cloves, crushed

1 cup (250 ml) chopped carrots

1 1/2 ripe Roma tomatoes, garnished and cut into wedges

1 cup White wine

4 cups (1 L) white poultry broth (see recipe)

2 sprigs of thyme

2 bay leaves

2 Dry aged well-marbled strip loin steaks, about 1 lb (450 g)

1 tablespoon (15 ml) olive oil

3 tablespoons (45 ml) beaten butter

Fine olive oil

6 pinches of fleur de sel

Freshly grated horseradish

Preheat the oven to 325 ° F (160 ° C).

Lightly rub the ribs with olive oil and season generously with salt and pepper. Place an ovenproof saucepan large enough to accommodate the ribs in a single layer over medium-high heat and heat 2 Tbsp. (30 ml) olive oil. Brown the ribs on all sides – about 10 minutes. Remove to a dish.

Discard most of the fat. Heat the 2 tbsp. (30 mL) remaining olive oil over medium-low heat; add the onions, salt lightly and sweat until translucent. Add celery, garlic and carrots; keep sweating, stirring regularly – don’t let the vegetables brown. Add the tomatoes. When the vegetables have softened, deglaze with the wine; when it has reduced by half, return the ribs to the saucepan. Add the chicken broth, bring to a boil. Add the herbs, cover the pot and transfer to the preheated oven.

Check the ribs after 1h30, turning them over if they are not completely covered with the broth. Expect 3-4 hours cooking time, but test for tenderness after 2.5 hours and every half hour thereafter. The meat should pull away from the bone and will easily give way to puncture with a fork.

Transfer the ribs to a much smaller pot. Place a sieve over the pan and strain through enough braising liquid to cover the ribs. Strain the remaining liquid into a separate saucepan, pressing down hard on the vegetables with a wooden spoon to force some of them through the sieve. In a blender, puree most vegetables; put aside. Reduce the braising liquid until the intensity of its flavor is pleasant; put aside.

For steaks, heat a grill or a cast iron skillet well. If using a skillet, sprinkle with salt. Cook the steaks until the desired doneness. Let them sit for 10 minutes. Meanwhile, add the veal jus to the reserved braising liquid – or thicken it with the purged reserved vegetables, little by little until the desired consistency is achieved. Correct the seasonings. Reheat the short ribs in their braising liquid. Cut the steaks into 1/4-inch (5 mm) slices. Whisk the butter into the thickened sauce and froth with a hand stick.

Arrange mashed potatoes in the center of six shallow bowls. On one side, place four or five slices of steak; on the other, place about a 3 oz (90 g) serving of rib end. Pour the sauce all around. Follow with a drizzle of olive oil, a pinch of fleur de sel and freshly grated horseradish. For six people.

White chicken broth

10 lbs (4.5 kg) chicken bones, cut into pieces and rinsed well

3 medium spanish onions, coarsely chopped

2 large carrots, coarsely chopped

1/2 bunch of celery, coarsely chopped

1/2 bunch of thyme

1/2 bunch of leafless parsley

4 bay leaves

1 tablespoon (15 ml) black peppercorns

In a pot, generously cover the bones with cold water, about 15 quarts (15 L). Bring to a boil, reduce heat to simmer and skim the foam from the surface. Add the remaining ingredients. Simmer uncovered for at least 3 hours and overnight. Continue to skim the scum as it rises and add more water as needed. Filter the broth, refrigerate, then skim the fat from the surface.

Beaten butter

1 lb (450 g) butter, room temperature

3 ice cubes

Place the butter in the bowl of a stand mixer fitted with a paddle. Mix until creamy. Add ice cubes and mix until melted and completely incorporated. Keep refrigerated.

Mashed potatoes

4 large Yukon Gold potatoes, peeled

1 tablespoon (15 ml) salt

1/4 cup (50 mL) whole milk

1/4 cup 35% cream

1/4 cup Butter

Salt and white pepper

Bring the potatoes to a boil in salted water; lower the heat and simmer. Combine the milk and cream in a saucepan, boil and set aside. After about 25 minutes, when the potatoes are tender with a fork, drain well and pass through a potato masher or vegetable mill. Over low heat, stir in the boiled cream, butter and seasonings.

Chef Mark McEwan is a Toronto-based bestselling chef, entrepreneur, mentor and cookbook author. He is an independent collaborator for the Star. Follow him on Twitter: @chef_MarkMcEwan

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