Benedicts have broken the mold. No longer relegated to poached eggs and Canadian bacon tucked between English muffins, this luxe breakfast staple now often includes elevated ingredients such as smoked salmon, lobster, and in this case, braised short ribs. Hollandaise sauce is optional.
Ingredients
CREAMY GRITS
SALSA VERDE
Directions
FOR THE BRAISED SHORT RIBS
- Cut the chuck muscle into 6-ounce cubed portions. (You should get about 8 pieces per 2-muscle package.)
- Heavily season the meat with salt and pepper. Add ¼ cup of olive oil to a large rondeau set to medium-high heat.
- Add the seasoned meat and sear well on all sides. Then remove the meat and set aside.
- Add the onion, celery, carrots and garlic to the same rondeau with the additional ¼ cup of olive oil.
- Season the vegetables lightly with salt and pepper and sweat over medium heat for 15 minutes.
- Add the beef back to the pot with the vegetables. Add the rosemary and thyme, the Burgundy and the reconstituted beef broth and bring to a boil.
- Cover with parchment paper and aluminum foil to seal and place in a 300-degree oven for 6 hours.
FOR THE SALSA VERDE
- In a food processor, combine all the ingredients and blend until smooth.
FOR CREAMY GRITS
- Bring chicken broth to a rapid boil in a heavy saucepan and slowly stir in the grits.
- Simmer, covered, for 5 to 7 minutes, or until thickened, stirring occasionally. Remove from the heat.
- Stir in the heavy cream and season with salt and pepper.
- Pour the grits into a shallow container to let them set up.
- Once the grits are firm and cool, cut them into desired shapes and dredge in flour, shaking off excess.
- Deep-fry in a fryer set at 350 degrees for 1 to 2 minutes. Remove and let drain on paper towels. Reserve for plating.
- In a saucepan, bring 2 to 3 inches water to a boil; reduce to a simmer.
- Break a cold egg into a custard cup or small glass bowl. Holding the cup close to the water’s surface, carefully pour the egg into water.
- Repeat with another egg. (Be sure to use a large enough pan so the eggs don’t touch.)
- Cook uncovered for 3 to 5 minutes or until whites and yolks are firm and not runny. Remove eggs with a slotted spoon.
- To plate, place 2 grit cakes on the center of each plate.
- Shred the beef (reserve and discard the vegetables) and distribute it on top of each cake evenly.
- Place a poached egg on each stack and ladle 2 ounces salsa verde over each egg.
- Add 1 tablespoon of crema to each stack. Garnish with queso fresco and microcilantro.
