Sous Vide Short Rib Over Butternut Squash Latkes

December 11, 2017

 

Well if that isn't the longest name for a dish ever..

 

...I digress. Holy, wow. This was really good. It's kind of unfortunate that the beauty of this dish was lost on camera because the monochrome color palette. I guess it only works for Kim K

 

I'm not a huge fan of potatoes in general (I know, I know) so I honestly prefer the butternut squash latkes. That being said I think the beauty of this dish is that it's a bit more refined than your standard latke. (Despite the photo) this can plate beautifully and should have a place at your Shabbat or Chanukah table.

 

I used a sous vide for the short rib but if you don't have a sous vide you could easily make this in a braiser. You could use all the ingredients for the red wine glaze, add the short ribs to the pot and braise on a medium low heat for about 3 hours. 

 

 

Ingredients:

For the short ribs:

8 short ribs, bone in 

 

For the latkes:

1 small butternut squash (1-3 pounds)

1/2 yellow onion 

1/4 cup flour 

2 eggs 

2 tsp cinnamon 

1 tsp cumin 

1/2 tsp salt 

1/2 tsp vanilla extract 

About 2 cups Canola Oil, or other high heat oil like Vegetable or refined Coconut. (The amount you need will depend on the size of your pan)

 

 

For the red wine glaze:

1 tbsp olive oil

1 shallot, diced

4 sprigs thyme

1 cup dry red wine

1/2 cup chicken broth (homemade or store bought)

1 tbsp tomato paste 

1 tsp cumin 

1/2 tsp salt 

1 tbsp parve butter or margarine 

 

 

1. Prepare your short ribs in a vacuum sealed bag. Set your sous vide to 176°F and drop your short ribs in, making sure they are fully submerged in water. Allow short ribs to cook for 24 hours. 

2. When you're ready to serve, start by making the red wine glaze. Heat the olive oil over medium heat in a saucepan and add the diced shallot and thyme. Cook until the shallots begin to caramelize, about 10 minutes. Add in red wine, broth, tomato paste, and the spices and raise the heat to high. Bring the mixture to a boil and boil until it reduces by half, about 5 minutes. Lower the heat and whisk in the parve butter. Once the butter fully incorporates, strain the sauce through a fine mesh strainer to remove the solids from the glaze.

3. Remove the short ribs from the sous vide; they should easily separate from the bone. Use two forks to shred the meat and transfer the meat to a small frying pan. Pour in the red wine glaze. Bring the mixture to a boil and then remove from heat. Set the pan aside until you're ready to plate. 

4. In the meantime, make your latkes. Start by cutting the butternut squash in half, widthwise. Cut the bottom half (the round part) in half lengthwise and use a spoon to remove the seeds. Then peel the entire squash making sure not to leave any peel or rind. 

5. Use a box grater on the large hole side to grate the butternut squash into a large bowl. Using the same side grate the onion into a paper towel or nut milk bag. Squeeze any excess liquid out of the grated onion. Add the grated onion to the grated butternut squash and add the rest of the ingredients besides the oil to the bowl and mix well. 

6. In a large frying pan heat the canola or other high heat oil until very hot, about 350°F. (You can test if the oil is hot enough by dropping a single strand of grated squash into the pot. If it bubbles, it's ready to fry.) 

7. Use your hands to form individual latkes. As you form, squeeze the mixture between your hands to remove any excess liquid. The latkes should be fairly flat between your hands.

8. Drop the formed latkes into the oil and fry until golden brown on the bottom side, about 1.5 minutes, and then flip and cook the other side. Try not to excessively flip; wait till the underside is cooked before flipping.

9. Transfer the cooked latkes to a wire rack over paper towels to drain of excess oil. 

10. Check if the meat mixture is still warm; if not raise the heat to medium until the meat heats up. 

11. Plate by laying the latkes out on a plate and top with the meat mixture. If desired, pour a couple tablespoons of the red wine glaze over the meat. Garnish with parsley.

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