food

Jantar Completo com Acém e Salada

O chef Royce prepara uma refeição genial para quem ama a Tastemade: ensopado de acém com osso com purê de couve-flor e uma salada de batatas e cenouras braseadas que vão deixar qualquer um com água na boca!

food

Jantar Completo com Acém e Salada

O chef Royce prepara uma refeição genial para quem ama a Tastemade: ensopado de acém com osso com purê de couve-flor e uma salada de batatas e cenouras braseadas que vão deixar qualquer um com água na boca!

Supplies

  • 6 large carrots
  • 3 pounds of fingerling potatoes
  • 1 bunch parsley, roughly chopped
  • 1 bunch scallions, roughly chopped
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon brown sugar
  • Salt and pepper, to taste

Passo a passo

  1. In a large stockpot, boil potatoes and carrots until fork-tender but still firm.
  2. Drain the vegetables and dry them completely.
  3. Cut potatoes in half longwise and chop into ¼ inch slices, carrots cut the same way.
  4. Sear the vegetables in a large saute pan coated with olive oil on medium-high heat until crisp and golden brown.
  5. Add in the rough herbs and scallions and toss to combine.
  6. In a small bowl whisk together the olive oil, sugar, and vinegar vigorously until emulsified.
  7. Toss vegetable and herb mix with vinaigrette.
  8. Season with salt and pepper to taste.

Supplies

Braised Short Ribs

  • 6 pounds short ribs
  • 2 cups AP flour
  • 2 bottles of red wine
  • 1 head garlic, minced
  • 1 head garlic cloves, smashed
  • 2 yellow onions, diced
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme

Roasted Cauliflower Puree

  • 2 heads of cauliflower, cut into florets
  • ¼ cup olive oil
  • 1 pound butter, room temperature
  • ½ cup cream
  • 3 cloves garlic, diced
  • Salt and Pepper

Passo a passo

Braised Short Ribs

  1. Coat short ribs in flour, salt and pepper and brown on all sides on medium-high heat in a 6-quart dutch oven coated in olive oil.
  2. Remove the meat once browned and set aside, ensure to work in batches as not to overcrowd the pan.
  3. Saute the minced garlic and onions in olive oil in the same pan you used to brown the short ribs.
  4. When translucent, add the smashed garlic cloves. Add a healthy splash of wine to deglaze and pick up the tasty brown bits stuck to the bottom.
  5. Add the short ribs, herbs and remaining wine.
  6. Allow simmering until meat is falling off the bone toothsome and tender, about 1 ½-2 hours.

Roasted Cauliflower Puree

  1. In a large saute pan, saute the cauliflower in 2 tablespoons of olive oil on medium-high heat until caramelized and fork-tender.
  2. Once cooked, mash the cauliflower-like you would potatoes and whip with a wooden spoon until creamy and smooth.
  3. Add the butter, cream, garlic, salt and pepper and olive oil to taste.