THE Dish: Graham Elliot's Short-rib Stroganoff
Graham Elliot didn't waste any time when it came to mastering his craft, leaving his mark on the culinary world early in his career.
At the age of 27, Graham became the youngest chef ever to be awarded four stars in any major U.S. city when he received the prestigious honor from three major Chicago publications. He has three James Beard nominations under his belt and was named one of Food & Wine Magazine's "Best New Chefs" in 2004.
Graham is the chef/owner of Chicago eateries Graham Elliot and Grahamwich, and is set to open another one, to be called G.E.B.
According to Graham's official bio, President Obama celebrated his last birthday at Graham Elliot's and enjoyed the same deconstructed Cesar that's part of Graham's ultimate dish.
Also a huge music fan, Graham was named culinary director at the three-day music festival Lollapalooza, where he continues to cook for both the public and performers every year.
He just started shooting the third season of "Masterchef," and he visited "CBS This Morning: Saturday" with his ultimate dish: Short-rib Stroganoff with Peppercorn Spaetzle, Wild Mushrooms and Creme Fresh.
Short-rib Stroganoff with Peppercorn Spaetzle, Wild Mushrooms and Creme Fraiche
For the Short-ribs
- 5 lb Cleaned boneless Wagyu short-ribs
- 2 quarts gallons beef stock
- 1 guart water
- 2 cups Cabernet Sauvignon
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup celery
- 2 cloves garlic
- 2 fresh bay leaves
- 2 sprigs thyme
- 1 tsp star anise
- 1 tsp black peppercorn
- 1 tsp fennel seed to taste Salt and Pepper
- 1Tbls canola oil
1. Heat a thin film of oil in a Dutch oven. Liberally season the ribs on both sides with salt and pepper and sear on all sides until brown. Remove the meat and set aside for later preparation.
2. In the same pan caramelize the vegetables and deglaze with red wine.
3. Return the shortribs back to the pot and cover with the beef stock and water.
4. Place the garlic, bay leaf, thyme, star anise, and fennel in a piece of cheese cloth and tie the ends off with a piece of butcher's twine. Add the parcel to the Dutch oven.
5. Cover the pot with foil or lid and place in oven at 325 degrees. Cook for 4 hours or until fork tender.
6. Once cooked, remove ribs from cooking liquid and place on cooling racks. Allow the ribs to cool completely before serving. Degrease and strain the liquid through a fine mesh strainer.
7. Carefully remove any excessive fat from the ribs and cut into large cubes.
8. Reserve cooking liquid for jus/sauce listed below.
For more, go to Page 2.
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