What happens when a chef and his coffee-geek friend get into the craft coffee-roasting business? Well, for one, you end up with some pretty choice beans – in particular, excellent blends, which makes for a refreshing change from all the single-origin coffee everyone else seems fixated on. Second, you get a couple great coffee-driven recipes. Like this coffee-braised short ribs with polenta and brussels sprouts.
- 6 oz. coarsely ground coffee
- 2 750 ml spring water
- 3 lbs. boneless beef short ribs or chuck tail flap
- 2 cups cold-brewed coffee
- 2 cups cabarnet sauvignon
- 2 cups veal stock (demi glace)
- 8 shallots, peeled and halved
- 1 carrot, peeled and quartered
- 4 garlic cloves, crushed
- 1 tbsp white miso paste
- 1 fresh bay leaf
- 4 sprigs fresh thyme
- 2 oz. olive oil
- 1 cup coarsely ground cornmeal
- 1 cup milk
- 1 cup water
- 1 tbsp. unsalted butter
- 2 sprigs fresh thyme, de-stemmed
- 2 cups brussels sprouts, pulled into leaves
- 1 oz. olive oil
For the cold-brewed coffee
- Combine the coffee and water and let infuse for 12 hours.
- Strain through cheesecloth or a coffee filter. Discard the solids.
- Reserve for the short rib marinade. You will have extra coffee, so drink up!
For the short ribs
- Marinate the short ribs in wine and coffee for 12 hours.
- Preheat the oven to 300F.
- Remove the beef from the marinade and pat dry. Season generously with kosher salt and black pepper.
- In a dutch oven or large cocotte, heat the olive oil to medium high and sear the ribs on all sides.
- Remove the beef from the pot, pour off the spent oil and add the shallots, garlic and carrots.
- Lightly roast the vegetables until they take some color and just begin to soften. Add the miso paste and stir to coat the vegetables, taking care that they don’t burn.
- Deglaze the pot with the wine and coffee used to marinade the beef. Reduce by half the volume.
- Add the ribs back in and add the stock. The meat should be covered.
- Prepare a cartouche, or paper lid, and place directly on top of the meat. Cover this with the lid from the dutch oven.
- Place the short ribs in the oven for at least 4 hours. They should be tender and yielding, but not falling apart to the touch.
- When they are done, gently remove them and place into an oven-proof container. When cool, trim them into 6-8oz pieces. Strain the braising liquid back over the meat.
- Harvest the shallots from the other vegetables and reserve for the final plating.
For the polenta
- In a heavy-bottomed saucepan, scald the water and milk with the thyme leaves.
- Add the cornmeal in a steady stream, whisking all the while.
- Simmer the polenta for 30-40 minutes until thick and creamy with no resistance from the grains.
- Whisk in the butter along with kosher salt and freshly ground black pepper.
For the brussels sprouts
- In a sauté pan, heat the olive oil over high heat and quickly cook until just wilted.
- Season with sea salt
For the plating
- Place the short ribs back in the oven so that the liquid reduces and starts to glaze the meat. It is important to baste the meat every 5 minutes or so.
- Reheat the polenta and divide amongst 4 plates with the Brussels sprouts scattered on top and around. Place a few of the warmed shallots from the braise around the plate.
- Place one short rib on top of each plate and pour the sauce over. A pinch of flaky sea salt wouldn’t hurt as a finishing touch.