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Preheat the circulating water bath to 149°F
Trim the short ribs, removing all of the silver skin. Season the ribs generously
with salt. In a large saute pan, heat the 1/4 cup canola oil over medium high
heat until it begins to shimmer but does not smoke. Add the short ribs and
cook, turning once, until nicely seared on both sides, 5-8 minutes on each side.
Transfer to a plate and let cool to room temperature, about 20 minutes.
Sprinkle the short ribs with the garam masala. Put the short ribs and the
1/4 cup olive oil in a vacuum bag and vacuum seal. Cook the short ribs
in the circulating water bath for 36 hours. Remove the bag from the water
bath and let cool at room temperature for 20 minutes. Store the short ribs
in the bag in the refrigerator until ready to serve or for up to 3 days.
To serve, preheat the circulating water bath to 140°F Perheat the short
ribs. still in the bag. in the circulating water bath for 30 minutes.
Pour the canola into a deep fryer to the fill line or into a small, tall-sided
saucepan to a depth of 2 1/2 inches and heat to 400°F .
Using a small, fine-mesh sieve to dip them in and out of the oil. carefully fry
the dried broccoli. They will pop and burst open like popcorn. Transfer the fried
broccoli to a paper towel-lined plate to drain and season lightly with salt.
In a small saucepan. heat the broccoli puree over medium heat. stirring constantly
with a small whisk. Whisk in 1 tablespoon of the butter until absorbed.
Place a large saute pan over medium-high heat. Remove the short ribs from
the bag and pat dry. When the pan is hot. add the remaining 1 tablespoon
olive oil and sear the short ribs on both sides. Add the remaining 2 tablespoons
butter to the pan and use a wide. flat, large metal spoon to baste the short
ribs with the melting butter until it melts completely and begins to brown.
Transfer the meat to a plate and let stand for 5 minutes.
Using a sharp knife, cut small, irregular pieces of the horseradish "Styrofoam:'
Move the seared short ribs to a cutting board, brush them with the spicy
soy-caramel sauce, and then let them rest for a minute or two. Cut the short
ribs into 1-inch slices. Put a piece of short rib in the center of the plate.
Put small spoonfuls of the broccoli puree at the top and bottom of the plate close
to the short rib. Put a few pieces of the fried broccoli on the short rib and one
on the top spoonful of broccoli puree. Put a piece of horseradish Styrofoam on
the top of the plate and another on the bottom. Put the broccoli flowers in a
bowl and season with crushed Maldon salf and olive oil. Put several dressed
broccoli flower clusters on and around the short ribs. Put 3 small spoonfuls
of the spicy soy-caramel sauce on the plate and serve right away.
DRIED BROCCOLI: -
Bring a saucepan filled with generously salted water to a boil over high heat.
Meanwhile, cut very small florets, about the size of a nickel, from the broccoli
crown, saving the stems for another use. Prepare an ice bath. Add the florets o
the boiling water and blanch until bright green and tender, about 1 1/2minutes.
Using a skimmer, transfer to the ice bath and let stand until cool. Drain the
blanched florets and Pat dry with paper towels.
Arrange the florets on a food dehydrator tray, taking care that they do not
touch one another. Place in the dehydrator set at 150°F until completely
dry and firm, about 3 hours. Alternatively, you can dry the florets on a sheet
pan lined with parchment paper in a 175°F oven. The cooled dried
broccoli may be stored in an airtight container at room temperature for
up to 2 days before using.
BROCCOLI PUREE: -
Using a sharp knife, carefully shave only the tips of the florets from the broccoli
crowns, yielding a pile of finely shaved buds. Set aside. Using the vegetable
juicer, juice the broccoli crowns and stems. Measure 1/2 cup plus 3 tablespoons
juice; reserve the remainder for another use or discard.
In a small saucepan, combine the juice and cream over medium-high heat ana
bring to a boil. In a small saute pan, heat the olive oil over medium-high heat
until it begins to shimmer but does not smoke. Add the finely shaved broccoli
and saute until it turns bright green, about 1 minute. Immediately pour the boiling
juice mixture over the broccoli and let simmer for 30 seconds. Carefully transfe:
the mixture to the blender and turn it on low speed. Slowly increase the speed
until a vortex forms in the center of the mixture. Sprinkle in the xanthan gum
and salt. increase the speed to high, and process until smooth, about 30 seconds.
Prepare an ice bath. Strain the puree through a fine-mesh sieve placed over
a metal bowl. Set the bowl over the ice bath and let cool completely, stirring
occasionally and replenishing the ice as needed, about 20 minutes. The brace
puree may stored in a lidded container in the refrigerator until ready to serve
or for up to 3 days.
HORSERADISH "STYROFOAM": -
In a saucepan, combine the water, sugar, and horseradish, place over
medium-high heat, and bring to a simmer. Reduce the heat so the mixture
simmers slowly and cook for 45 minutes to infuse the liquid with flavor.
Strain the hot liquid through a fine-mesh sieve placed over a clean saucepan.
Place over high heat, bring to a boil, adjust the heat to maintain a low simmer,
and cook, stirring occasionally, until reduced by half, about 25 minutes. Add
the salt and stir to dissolve. Remove from the heat and let cool to room
temperature, about 30 minutes.
Transfer the cooled mixture to the clean blender. Add the egg white powder
and xanthan gum and process until the ingredients are fully incorporated and
the mixture is frothy, about 15 seconds. Transfer the mixture to a stand mixer
fitted with the whisk attachment. On high speed, whip until meringuelike soft
peaks form, about 10 minutes.
Line a food dehydrator tray or a sheet pan with a silicone mat. Using an offset
spatula, spread the meringue on the mat, forming a layer 1/2 inch thick.
Place in the dehydrator set at 150°F or in the oven preheated to 175°F
until light and crisp, about 2 hours. Peel the horseradish Styrofoam off
the mat and store in an airtight container at room temperature until ready to
serve, up to 3 days.
SPICY SOY-CARAMEL SAUCE: -
In a saucepan, combine the sugar, water, and lemon juice, place over medium-high
heat, and bring to a boil. Add the corn syrup and continue to cook, swirling the
pan occasionally if needed to prevent uneven cooking, until the mixture turns a
deep amber, 5-8 minutes. Remove from the heat and add the soy sauce. Return
to low heat and cook, stirring with a heatproof spatula, to dissolve any hardened
caramel, until the mixture reaches 230°F Remove from the heat and
let the mixture cool to room temperature, about 30 minutes. Stir in the garam
masala and vinegar. The sauce may be stored in a lidded container in the
refrigerator until ready to serve or for up to 1 week. |
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