Got wholesale beef? Try this Medallion of Aussie Striploin and Braised Beef Shortribs on Cauliflower Puree and Apple and Spanish Onion Jam.
Medallion of Striploin:
5 pounds Australian beef, grainfed striploin
(cut in two lengthwise, trimmed of all fat and sinew, and wrapped in cling rap to form barrel shape)
Crushed black pepper to taste
10 ounces red wine sauce
Braised Shortribs Ingredients:
5 large boneless beef short ribs
2 cups barbecue sauce
2 cups veal stock
2 cups guava nectar
Salt and pepper to taste
1 cup red wine
Apple and Spanish Onion Jam
1 cauliflower (cut into florets)
1 large potato
1 garlic clove
1 pint milk
1/2 stick butter
Salt to taste
For the Medallion of Striploin: Season beef barrel with sea salt and crushed black pepper. Sear in a very hot pan on all sides. Transfer to a roasting pan and cook at 350°F until desired doneness. Let rest a minimum of 10 minutes.
For the Braised Shortribs: Season shortribs with salt and pepper and sear in a braising pan. Deglaze pan with red wine and reduce. Add barbecue sauce, veal stock and guava nectar and bring to boil; season to taste.
Return shortribs to pot, cover and put in hot oven at 375°F for 2-3 hours until tender. Cool.
Portion beef shortrib into 4 oz. pieces. Place in chafing dish and cover with reduced cooking liquid. To warm up, put in a hot oven at 375°F for 15-20 minutes.
For the Cauliflower Puree: Place cauliflower, potato, onion and garlic in a saucepan. Cover with milk and cook slowly until soft. Strain well and puree in a blender, slowly adding butter until desired consistency. Season with salt.
Note: You may need to add some milk back to the puree while it is blending to adjust consistency. Puree should be smooth and have a nice shine to it.
Slice 5-6 ounces of beef striploin and lay on some Apple and Spanish Onion Jam. Place a dollop of cauliflower puree next to it and top with shortribs. Drizzle with red wine sauce.