Recipe | How To Make Beef Shortrib, Grilled Polenta, Wilted Spinach & Caramelised Pearl Onion

BY Harper's Bazaar Arabia / Feb 22 2018 / 19:57 PM

Julie Watson, head chef at Nourish in Al Safa, explains how to make her signature dish

Recipe | How To Make Beef Shortrib, Grilled Polenta, Wilted Spinach & Caramelised Pearl Onion

Beef Shortrib, Grilled Polenta, Wilted Spinach & Caramelised Pearl Onion

• 120g per portion, beef shortribs
• 170g polenta
• 750ml milk
• 2 tablespoons evoo
• 40g Parmesan, grated
• Few drops of truffle oil, to taste
• Season to taste

Braised shortribs

1. Season and seal ribs then transfer to deep bain marie.
2. Cook miropoix in beef fat and place under beef.
3. Cover with hot water, then foil and cook in 120-140C oven for 14-16 hours, until tender and bones pull out easily.
4. Gently lift out of container, ensuring to not break or tear any of the beef. Remove any vegetables, peppercorns, herbs and excess fat from the shortrib, and gently pull out the bones, ensuring no cartilage is left behind. Take off any hard and difficult to eat pieces.
5. Press in cling wrap-lined flat tray, with at least 2kg weight on top, until cold and set.
6. Strain veggies out from cooking liquid. Fry onions, garlic, rosemary and thyme until golden. Deglaze with red wine vinegar then add strained stock. Reduce liquid to coating consistency. Taste and adjust seasoning. Strain through chinoix lined with muslin.


Polenta

1. Bring the milk to a simmer. Slowly add polenta, while whisking until all has been incorporated. Turn temperature down until the lowest possible flame, cover and cook for 20 minutes, stirring every 3-5 minutes. Take care that the bottom does not burn. Your whole batch will be destroyed. Low and slow!
2. Once cooked, add olive oil and parmesan. Stir well to combine. Taste and adjust seasoning, now add truffle oil to taste. Too much and it is ruined. Place into a flat tray, lined with cling wrap. Ensure the surface is smooth then cover and chill until set.
3. Once set, divide into portions.
4. Serve with 30g wilted spinach – careful to not over season, and charred shallots (ensure they are very nicely charred to add the smokey flavour to the dish).


Recipe by Julie Watson at Nourish