OAKVILLE CAB PAIRING- PAKISTANI BEEF

INGREDIENTS:

Serves 4
2 tablespoons olive oil
2 ½ pounds boneless beef short ribs
2 cups onions, small dice
4 cloves garlic, minced
3-inch piece of ginger, peeled and minced
2 cinnamon sticks
2 teaspoons paprika
1 ½ teaspoons fennel seeds
1 ½ teaspoons ground coriander
1 teaspoon madras curry powder
½ teaspoon garam masala
1 teaspoon kosher salt
2 cup beef stock
Juice from half a lemon
Cilantro as needed
Mint as needed

Celery Root Puree

Serves 4
1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
1 cup cream
Kosher salt
1 ounce of butter

METHOD:

FOR BEEF:

Preheat oven to 350°.

In a 6-quart Dutch oven over medium high heat sear beef short ribs until browned on all sides. Remove beef and set aside. Add onions and stir, cook for 8-10 minutes or until just starting to turn brown. Stir in garlic, ginger, cinnamon, paprika, fennel, coriander, curry powder, garam masala, and salt. Cook for a minute or two. Add beef stock and stir well scrapping any browned bits. Add beef back to pot and cover place in oven for 2½ to 3 hour or until very tender.

Remove beef and skim off as much fat as possible. Remove cinnamon sticks and using a stick blender puree until smooth.  If a thicker sauce is desired return to heat and reduce to desired consistency. Taste add lemon juice and adjust seasoning if needed.

Garnish with cilantro and mint leaves.

FOR CELERY ROOT PUREE:

Place the celery root in a large pot and cover it with the water by a couple inches and add cream. Add a generous pinch of salt. Bring to a gentle boil and simmer until the celery root is tender, 20 to 30 minutes. Drain well and add to a food processor, add butter and puree until smooth, scraping down sides as needed. Adjust seasoning if needed.

Courtesy of Mark Caldwell, Executive Chef Davis Estates