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Great Day Kitchen, 9/7/17 - Short Ribs/Chocolate Cake

Chef Matt Moore visited the Great Day Kitchen to talk about Fresno's new Underground Supper Series and prepare some delicious food.

Chef Matt Moore visited the Great Day Kitchen to talk about Fresno's new Underground Supper Series and prepare some delicious food.

Click here to learn more about the Seven Moles of Oaxaca dinner on September 13 & 14.

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The Painted Table Guinness Braised Short Ribs


Ingredients:


  • 50 lbs Beef short ribs
  • 15 cups Mirepoix
  • 6-8 cloves Garlic(crushed or rough chop)
  • 6 Bay leaves
  • 6 bottles Guinness beer
  • 8-12 cups Beef stock
  • 1/4 cup Beef paste(low sodium)
  • 6 oz can Tomato paste
  • 1/4 cup Worcestershire sauce
  • 15-20 sprigs Fresh thyme
  • TT Kosher salt
  • TT Black pepper
  • As needed Vegetable oil


Directions:


  • Season beef with salt and pepper
  • Sear both sides of beef in roasting pans using vegetable oil as needed and set aside in pans
  • When all beef is seared, add mirepoix until caramelized in color
  • Add garlic and bay leaves, sauté for 1 minute
  • Add Guinness beer to deglaze
  • Add tomato paste, Worcestershire sauce, beef stock, and beef paste…bring to a boil
  • Reduce heat to simmer and reduce by 1/4
  • Add thyme
  • Place short ribs in liquid on top of mirepoix fitting in tightly
  • Liquid should come just to the top of meat..if not, add water to fill
  • Cover pan with plastic wrap and cover with lid
  • Place in oven at 400 degrees for 1 hour
  • After 1 hour, reduce heat to 300 degrees for 1 1/2 hours or until meat pulls apart easily
  • Remove short ribs and place on parchment lined sheet pan, cool and cover
  • Strain liquid into large pot, cover and chill. Remove fat from top and reduce about 3/4 until thickened.


Dip portioned pieces in sauce or pour sauce over short ribs and serve with grilled seasonal vegetables and garlic mashers.


The Painted Table Flourless Chocolate Chili Cake


Ingredients:


  • 12 oz Unsweetened chocolate
  • 6 oz Semi-sweet chocolate
  • 12oz Butter
  • 3/4 cup Strong coffee
  • 8 Eggs
  • 3 TB Chili powder


Directions:


  • Melt both chocolates and butter over Bain Marie
  • Heat coffee and 1 1/2 cup of the sugar to a simmer and add to the chocolate mixture
  • Whisk until blended, whisk in the chili flakes
  • Whisk eggs and remaining sugar until smooth; whisk into the chocolate mixture
  • Pour into a parchment lined 10” cake pan
  • Place into a water bath and bake @ 300 degrees for 30 to 40 minutes, or until set


Garnish Ideas:

  • Candied jalapeños
  • Candied red peppers
  • Fresh seasonal berries
  • Fresh whipped cream


Yield: 1-10” cake


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