Enjoy a savory and fulfilling pairing this month!
Whipped garlic red potatoes
Braised beef back ribs
Sweet curry au jus
The Beef
Clean your beef with vinegar, lemon, and cold water.
Pat dry.
Prep your seasonings.
Curry powder
Cumin
Red pepper flakes
Cayenne pepper
Sea Salt
Black pepper
Basil
Pimento powder
Jerk seasoning
Coconut sugar
Mustard
Liquid jerk marinade
Bag beef and let sit overnight
Cook
Preheat grill to 600-650 degrees
Bring meat to room temp
Sear each side starting bone down for 3 min each
Before each rotation spray
Apple cider vinegar
Apple juice
Spring water
Preheat oven to 450 degrees
Wrap beef in foil and heavy season base with
Thyme
Basil
Curry
Turmeric
Cook for 45 min then flip over and cook an additional 30-45 min or until tender
Take out of oven add salted butter and minced garlic. Let sit for 15 min
Au jus
Take the juice from the beef and put it in a saucepan on low with:
Salted butter
Curry
Coconut sugar
Turmeric
Cook on low until the potatoes are done
Potatoes
Boil red potatoes in a pot until tender to spoon touch
When potatoes are tender take them off the heat
Add 1/2 stick salted butter
Salt to taste
Liquid caramelized onion gravy
Minced garlic
Garlic powder
Ginger
Whip rapidly until smooth
Add buttermilk
Add heavy whipping cream
Whip until desired smoothness
Plate
In a small bowl fill with Au jus and place beef on top
Scoop potatoes in a serving spoon and place onto the plate in a curved motion
Take a spoon and create a bowl with the largest mass of potatoes
Add au jus to the bowl section
Place bowl with beef on top of the plate opposite the potatoes
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