Monday Meal: Braised Short Ribs

Austin, TX - Danika Boyle of Petite Peche stopped by Good Day to prepare chocolate and tequila braised short ribs and seared prawns in a dijon garlic and tequila butter sauce.

Ingredients for short ribs:

2 pounds of boneless short ribs (serves 4 to 6)

1 cup of 901 silver tequila

2 oz. of unsweetened baking chocolate

1 small sweet onion, finely diced

1 garlic clove, diced

2 carrots finely chopped

2 Tbsp. vegetable oil

3 Tbsp. salt

1 - 5 oz. tube of tomato paste

2 cups beef stock

Preparation:

Bring short ribs to room temp. Season will with salt. Heat oil in heavy enamel, deep-sided pot, adding beef to sear, being careful not to overcrowd. Once ribs have all been seared, remove to a platter.

Add in carrots, onion and garlic and allow to sweat one to three minutes. Add back the ribs. Slowly, removing from heat/flame, add the tomato paste and cook for a minute or so to open up the flavor.

Add the stock and chocolate, stirring well to prevent chocolate from clumping at the bottom.

Turn to low, cover and allow to braise forup to two hours. Check on the ribs from time to time being careful to turn them occassionally so they don't stick to the bottom.

Ingredients for Shrimp Campechchana:

1 cup 901 silver tequila, plus 2 Tbsp. reserved

1 pound of medium shrimp, shelled and deveined

1 can of san marzano whole peeled tomatoes, drained

1/4 cup tomato paste

juice of two limes plus 1 cup of lime juice (for poaching)

1 small sweet onion

3 cloves of garlic

1 Tbsp. of fresh basil

1 cup of cilantro

1 small cucumber, seedless or seeded, peeled and roughly diced

1 small Serano chile, seeded and stem removed

5 Tbsp. salt

1 Tbsp. of prepared horseradish

1/2 cup Spanish olives, pitted

1 tsp. of finely ground pepper

1 large avocado, diced

1 cup of fresh grape or cherry tomatoes, diced or quartered

*optional: add 1/2 cup of Chile Sauce in lieu of tomato paste

Method:

Add 3 Tbsp. of salt, 1 cup lime juice, 8 cups water and one cup of tequila to a large pot and bring to a low boil. Toss in shrimp and remove from heat. Allow to poach gently, 4 minuts or until pink and coked through. Cool.

Sauce:

Combine tomatoes, paste, lime juice, onion, garlic, serrano, cucumber, basil and cilantro, olives and 3 Tbsp. salt, pepper and horseradish in a food processor and pulse gently until incorporated. Once shrimp have coold, toss in with the tomatoe mixture. Slowly add in the avocado, fresh chopped tomato and add to a cocktail glass such as a martini or wine glass. Drizzle with tequila. Serve with tortilla chips.

Seared prawns with dijon and tequila butter

IngredientsL

1 pound of large shrimp, peeled and deveined

5 cloves garlic

1 cup extra virgin olive oil

1/3 cup of tequila

1 Tbsp. salt

2 Tbsp. dijon mustard

4 Tbsp. butter

small handful of fresh cilantro

Method:

In a large bowl or ziptop bag, combine shrimp, half the oil, salt, mustard, and half the garlic. Shake to incorporate and to combine and coat the shrimp. Set aside for 20 minutes or up to four hours in the fridge.

Chop cilantro finely.

In a large highly pre-heated stainless steel saute pan or cast iron, add splash of oil and shrimp with marinade. Saute shrimp for two minutes per side, turning only once. Remove shrimp from pan to plate. Taking the pan, remove from heat and away from fire and add tequila, deglazing the pan. if it flares up it will subside. Once the pan has been deglazed, add the butter and cilantro. Stir to combine. Once sauce thickens, about one minute, add back the shrimp and toss to coat before serving.

Serve with cilantro butter on toasted baguette, herbed mexican rice or pasta.