Thick Grilled Steak and Spiced Short Ribs with Chanterelles and Shallots

Credit: Didier Loire
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Step 1: Beef Short Ribs

Trim off any fatty parts or nerves from the short ribs.

Separate the ribs and cut into pieces, season with salt, and brown well in a copper sauté pan in butter and olive oil.

Add the beef jus and light chicken stock, and braise the meat over a low heat until very tender.

Remove the meat, cover and keep warm. Filter the drippings.

In a saucepan, reduce the soy sauce, cider, and sherry vinegar. Add 3 1/2 tablespoons (5 cl) of the short rib drippings, the long pepper and cardamom, both coarsely ground, and the ground allspice. The mixture should be syrupy. Filter through a fine-meshed chinois, and set aside in a warm spot.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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