Braised Short Rib Crostini With Remoulade Recipes
BRAISED SHORT RIB CROSTINI WITH REMOULADE
Provided by Giada De Laurentiis
Categories appetizer
Time 4h
Yield 16 crostini
Number Of Ingredients 22
Steps:
- For the short ribs: Heat the oil in a medium Dutch oven over medium-high heat. Sprinkle the short ribs evenly with the salt and add them to the pan. Sear well on all sides. This will take about 15 minutes total, so be patient; the meat should have a deep golden brown color and release evenly from the pan before flipping. Remove the seared short ribs to a plate.
- To the hot pan, add the carrot, celery, onion, thyme, bay leaf and pepper flakes. Cook, stirring often with a wooden spoon, until very fragrant and beginning to soften, about 4 minutes. Stir in the tomato paste and caramelize for 2 minutes, stirring constantly. Add the red wine and simmer for 5 minutes to reduce slightly. Stir in the beef broth and add the short ribs back to the pan. Bring to a simmer and reduce the heat to low. Cover the pan and simmer until the meat can be pulled apart with a fork, 2 1/2 to 3 hours. Set aside to cool slightly.
- Place the short ribs in a medium bowl. Using two forks, shred the meat into bite-size pieces. Add about a 1/2 cup of the braising liquid to the meat and toss to moisten.
- For the remoulade: In a medium bowl, combine the eggs, cornichons, mayonnaise, capers, Dijon, tarragon, salt and pepper. Fold together with a rubber spatula.
- For the crostini: Spread a small amount of the remoulade on each of the crostini. Top with a spoonful of the shredded meat and another small dollop of the remoulade. Garnish with a slice of cornichon.
More about "braised short rib crostini with remoulade recipes"
BRAISED SHORT RIB CROSTINI WITH REMOULADE | GIADZY
From giadzy.com
Servings 8Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 3 hrs 50 mins
- For the short ribs: Heat the oil in a medium Dutch oven over medium-high heat. Sprinkle the short ribs evenly with the salt and add them to the pan. Sear well on all sides. This will take about 15 minutes total, so be patient; the meat should have a deep golden brown color and release evenly from the pan before flipping. Remove the seared short ribs to a plate.To the hot pan, add the carrot, celery, onion, thyme, bay leaf and pepper flakes. Cook, stirring often with a wooden spoon, until very fragrant and beginning to soften, about 4 minutes. Stir in the tomato paste and caramelize for 2 minutes, stirring constantly. Add the red wine and simmer for 5 minutes to reduce slightly. Stir in the beef broth and add the short ribs back to the pan. Bring to a simmer and reduce the heat to low. Cover the pan and simmer until the meat can be pulled apart with a fork, 2½ to 3 hours. Set aside to cool slightly.
- Place the short ribs in a medium bowl. Using two forks, shred the meat into bite-size pieces. Add about a ½ cup of the braising liquid to the meat and toss to moisten.
- For the remoulade: In a medium bowl, combine the eggs, cornichons, mayonnaise, capers, Dijon, tarragon, salt and pepper. Fold together with a rubber spatula.
GLAZED SHORT RIB CROSTINI STACK RECIPE | FOOD NETWORK
From foodnetwork.com
5/5 (3)Author Valerie's Home CookingServings 4Category Appetizer
- For the short ribs: Cut the short ribs into bite-sized chunks (you should have at least 12). Sprinkle with the paprika, 1/2 teaspoon salt and some pepper. Heat the olive oil in a small Dutch oven over medium heat. Add the short rib pieces and brown all over, 4 to 5 minutes total. Remove to a plate.
- Add the garlic, carrot, onion and thyme to the Dutch oven and cook until the vegetables just begin to brown, about 2 minutes. Add the meat back in and add the wine, then increase the heat to boil the wine down to a glaze, 1 to 2 minutes. Add the broth, honey and vinegar and reduce the heat to low so that the liquid is simmering. Cover and cook until the meat is tender but not falling apart, about 1 hour and 30 minutes. Remove the meat to a plate.
- Preheat the oven to 400 degrees F. Pick out and discard the vegetables and thyme from the Dutch oven. Increase the heat to high and boil the liquid down to a thin glaze, about 5 minutes. Add the meat back and toss to coat. Remove from the heat and cover to keep warm.
- For the crostini: Arrange the baguette slices on a sheet tray in a single layer. Drizzle with the olive oil. Toast in the oven until just crisp but not browned, 4 to 5 minutes. In a small bowl, mash together the blue cheese, cream cheese and chives with some pepper. Spread the mixture onto the toasted bread and broil until the cheese just begins to brown, 1 to 2 minutes.
BRAISED SHORT RIB CROSTINI WITH REMOULADE | RECIPE ...
From pinterest.com
BRAISED SHORT RIB CROSTINI WITH REMOULADE - GIADZY ...
From pinterest.ca
BRAISED SHORT RIB CROSTINI WITH REMOULADE - GIADZY
From pinterest.com
BRAISED SHORT RIB CROSTINI WITH REMOULADE | RECIPE ...
From pinterest.com
BRAISED SHORT RIB CROSTINI WITH REMOULADE – RECIPES NETWORK
From recipenet.org
BRAISED SHORT RIB CROSTINI WITH REMOULADE
From crecipe.com
BRAISED SHORT RIB CROSTINI WITH REMOULADE RECIPES | FOOD ...
From pinterest.ca
BRAISED SHORT RIB CROSTINI WITH REMOULADE | RECIPE | FOOD ...
From pinterest.ca
BRAISED SHORT RIB CROSTINI WITH REMOULADE RECIPE
From crecipe.com
BRAISED SHORT RIB CROSTINI WITH REMOULADE - ★COOKING RECIPES★
From cookingrecipesy.blogspot.com
BRAISED SHORT RIB CROSTINI WITH REMOULADE
From crecipe.com
BRAISED SHORT RIB CROSTINI WITH REMOULADE
From crecipe.com
BRAISED SHORT RIB CROSTINI WITH REMOULADE RECIPES
From tfrecipes.com
BRAISED SHORT RIB CROSTINI WITH REMOULADE | RECIPE ...
From pinterest.com
BRAISED SHORT RIB CROSTINI WITH REMOULADE RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
