Author: David

Yield 1X:	112.00	oz	Allergens:
Portion:	6	oz	Garlic, onion
Portions:	18.7
Shelf life:	5 days
Date:	2.21.20

Prep Recipe Ingredient	1	X
	lb	oz/each
Boneless shortribs (Chuck flap)	10
Canola oil		4.00
Garlic, whole		5.00
Yellow onion, diced	3
Celery, diced	1	8.00
Carrot, diced	1	8.00
Tomato paste		5.00
Red wine	3
Chicken broth	8
Thyme (bu)		1.00
Parsley stems (bu)		1.00
Black peppercorns		1.00
Bay leaves (ea)		8.00
Dried porccini mushrooms		1.00
Carrots, 1/4″ rounds	1	4.00
Crimini mushrooms, quartered	2	8.00
Pearl onions, peeled	1	4.00
Chopped parsley		2.00

Carefully measure and prepare all ingredients. Season the short rib chunks on all sides with salt and pepper. Heat the oil in a suitable braising pot over high heat, and brown the meat well on all sides.

Remove the meat, and discard most of the oil. Add the garlic, and cook until lightly browned. Add the other vegetables, and season with salt and pepper. Cook, stirring occasionally until the vegetables are soft. Add the tomato paste, and cook for five more minutes, stirring.

Add the red wine, and bring to a boil.

Cook until the alcohol smell is gone, then add the browned beef, chicken broth, herbs, peppercorns, bay leaves, and dried mushrooms. Bring to a boil, then reduce to a simmer, cover, and place in a 350 F. oven. Cook until the meat is tender, but not falling apart, about two hours. Remove from the oven.

Remove the cooked shanks from the cooking liquid, and allow them to cool to room temperature.

Strain the cooking liquid into a suitable pot, and bring to a boil. Reduce to a simmer, and cook until lightly thickened. Add the mushrooms, carrots, and onions, and return to a simmer. Cook until the carrots are cooked but still firm. Correct seasoning, and add the parsley. Cool completely.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Remove a large piece of beef short rib from the packaging, and pat dry. Trim all excess fat from the surfaces, then place onto a hotel pan in the freezer. Allow to become very firm but not frozen solid, about one hour.

Clean the slicer well, then set at just over 2 on the dial. Slice the meat across the grain and arrange onto a piece of plastic wrap as shown. This photo is from a very large piece of meat. For smaller ones, give more slices. Should be about 2 oz of meat. Trim any large pieces of fat.

Fold the plastic wrap over the meat to seal out air. Store refrigerated.

Yield 1X:	10.00	each	Allergens:
Portion:	1	each	Garlic, onions, chili, gluten
Portions:	10.0
Shelf life:	3 days
Date:	12.17.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Olive oil		2.50		5.00
Garlic, crushed		2.50		5.00
Onion, small dice	1		2
Carrot, small dice		8.00	1
Celery, small dice		8.00	1
Basil, chopped (bu.)		1.00		2.00
Fennel seed (tsp.)		2.50		5.00
Chili flakes (tsp.)		0.25		0.50
White wine		10.00	1	4.00
Chicken broth	5		10
San Marzano tomatoes, pureed	1	4.00	2	8.00
Veal shanks, 1 lb. each		10.00	1	4.00
Flour		4.50		9.00
Pearl onions, peeled	2		4
Crimini mushrooms, quartered	2		4
Carrots, medium dice	1		2
Celery, medium dice	1		2

Carefully measure and prepare all ingredients. Heat the olive oil over high heat, then add the garlic, onion, carrot, and celery until tender, about five minutes. Add the basil, fennel seed, and chili flakes, and cook for one more minute. Add the wine, chicken broth, and tomato puree, and bring to a boil. Reduce to a simmer.

Meanwhile, season the shanks well then dredge in the flour to coat well. Fry in the wide rondeau in 50/50 oil to brown entire surface evenly. Remove the shanks, dump the oil out, then add the vegetables and liquid from the other pot.

Cover with a parchment top, and place it in a 400-degree oven. Cook until completely tender, about 2 – 2 1/2 hours.

Remove the shanks from the cooking liquid, and allow it to cool. Strain the solids from the cooking liquid. Add the pearl onions, mushrooms, carrots, and celery to the liquid, then cook until the vegetables are tender.

Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.