BRAISED SHORT RIBS WITH SQUASH PURÉE AND ROASTED CORN SALAD

BRAISED SHORT RIBS WITH SQUASH PURÉE AND ROASTED CORN SALAD

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Ingredients

Adjust Servings:
Short Ribs
2 pounds short ribs cut into individual ribs (three-inch pieces)
1 carrot chopped
2 celery sticks chopped
3 Bay Leaves
2 sticks cinnamon
3 cloves Garlic
1 bottle Dry Red Wine
1 bunch Fresh Thyme
1 tablespoon silan date syrup
1 litre Chicken Stock note: can also substitute water
2 tablespoons grapeseed oil
1 tablespoon Olive Oil
Squash Purée
1 pound squash diced
3 sage leaves
1 tablespoon moked paprika
1 tablespoon cumin
4 tablespoons Olive Oil
Roasted Corn Salad
2 ears yellow corn
1 red onion sliced
1 tablespoon Ginger chopped
1 jalapeño pepper
1 teaspoon Sriracha sauce
1 bunch fresh cilantro
1 Lime
  • Serves 4
  • Medium

Ingredients

  • Short Ribs

  • Squash Purée

  • Roasted Corn Salad

Directions

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  1. Short RibsPlace a large pot on the stovetop over high heat and add the olive oil and grapeseed oil.
  2. Season the short ribs well with fresh black pepper and kosher salt, place the meat in the pot and sear on each side until the short ribs develop a nicely browned, charred color.
  3. Then add the chopped carrots, onions and celery and caramelize well (about 5-10 minutes) until the vegetables are tender.
  4. Then add the red wine, spices and chicken stock.
  5. After cooking for 10-15 minutes, add the silan and the fresh thyme, cover the pot and let simmer for three hours.
  6. Remove the short ribs once they are falling off the bone tender and let rest.

Squash Purée

  1. Heat the oven to 375 degrees Fahrenheit.
  2. In a bowl mix the smoked paprika, cumin and olive oil together.
  3. Then add the sage and diced squash.
  4. Season with salt and pepper to taste, place the mixture on a tray and put into the oven for about 40 minutes – until the squash is tender.
  5. After the squash has cooled, put it in the blender and grind until the texture is smooth.
  6. Finish with salt, pepper and a touch of tobacco.

Roasted Corn Salad

  1. Butter the ears of corn and coat with Sriracha sauce.
  2. Place on a try and roast in the oven at 375 degrees Fahrenheit for 40 minutes, or until the corn develops a charred color.
  3. Cut the kernels from the cobs with a sharp knife and place into a bowl.
  4. Add the ginger, sliced red onion, a few slices of jalapeño peppers, the juice from one lime, cilantro leaves, salt and pepper to taste and a drizzle of olive oil.
  5. Mix well.

To Serve

  1. Begin plating by spreading the squash puree on the bottom of the plate.
  2. Then add the roasted corn salad.
  3. Place a few pieces of short ribs on top with a few spoonfuls of the jus from the stock in the pot.
  4. Finish with a drizzle of olive oil and fresh thyme.

Nir Mesika

The roots of Chef Nir Mesika’s cooking lie in the shared meals prepared for his large family, first by his grandmother and then his mother.  Mesika’s grandfather, a highly regarded pastry chef born in Morocco who baked for the king, immigrated to Israel where he opened his own bakery.  Nir’s grandmother oversaw a household of nine children, with the older siblings learning to cook for the younger ones.  His mother became an excellent cook and over time imparted her recipes and culinary secrets on her son.  The memories of cooking with her and of ancient Moroccan flavors still inform his cooking today, providing diners with a cross-cultural experience.

Mesika enrolled in the Bishulim Culinary School in Tel Aviv, Israel to build a strong classical cooking foundation for a career in the kitchen.  While there, he developed a strong affinity for seafood, learning the best techniques for cooking various types of fish, a skill that has served him well throughout his career.

After graduating in 2006, he started working at a seafood restaurant called Goocha TLV in Tel Aviv, where he served as a sous-chef for two years.  In 2008, he moved to Milan, Italy and partnered with a friend to open Denzel, a kosher restaurant in the Jewish quarter, which remains successful to this day.

Two years later, he returned to Israel looking for new opportunities.  After dining at Catit, one of the best restaurants in the country, he contacted the owner, renowned chef Meir Adoni, in hopes of landing an internship.  Soon, he was supervising the line including hot appetizers and entrees.  He left to work as a personal chef, but when Adoni was opening his next restaurant, Mizlala, he offered Mesika a position as sous-chef.  There, he met his wife Liat, with whom he would later move to New York.

In September 2012, he opened Zizi Limona, where he was a partner and the executive chef.  The restaurant drew accolades for its Modern Mediterranean cuisine, including “Best Falafel” in the Village Voice and “Best Mediterranean Cheap Eats” in New York Magazine, as well as a glowing “Hungry City” review in The New York Times.

This summer, Mesika teamed up with Ori Apple and Amir Nathan to open Timna, where he is a partner and the executive chef.  Timna’s menu showcases Modern Israeli cooking rooted in the traditions of the Mediterranean, Middle East and North Africa in a rustic yet stylish space in the East Village.

Village Voice Review

Best Middle Eastern Restaurant, Village Voice

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