Local Short Rib-Stuffed Pierogies, Leeks Fondant & Parsley Coulis
December 1, 2009
From: Executive chef/partner Jonathan Bennett, Moxie, the Restaurant, Beachwood, OH, and Red, the Steakhouse, Cleveland, OH and Miami Beach, FL. Yield: 15 pierogies.
Braised Short Rib Filling:
1½ lb. beef short ribs, trimmed
2 Tbsp. grapeseed oil
½ carrot, diced
½ onion, diced
1 celery stalk, diced
2 Tbsp. tomato paste
½ cup dry red wine
2 cups beef stock
1 Tbsp. parsley, chopped
½ Tbsp. thyme, chopped
Season and sear short ribs in oil, in a medium stock pot. Remove and add vegetables, caramelize and add tomato paste. Let tomato paste begin to brown and add to wine, reduce until dry. Add to stock and short ribs, cover and braise in a 350°F oven for 1½ hours, or until ribs are fork tender.
After cooking, remove from liquid and shred. Strain liquid and reduce to sauce consistency. Add sauce back in with shredded ribs. Season with herbs and kosher salt and fresh ground black pepper to taste
Pierogi Dough:
1 cup sour cream
1½ cup all-purpose flour
½ tsp. kosher salt
Cut the sour cream into the flour and lightly knead into a ball. Wrap and chill for 1 hour. Roll out to 1/8” on a floured surface, cut circles, fill and brush edges with beaten egg before folding over to seal.
Leeks Fondant:
2 leeks, large, split, washed
¼ lb. butter
1 cup chicken stock
zest of 1 lemon, chopped
1 Tbsp. parsley