Sous Vide Beef Short Ribs & Okinawa Potato Puree

Directions Print

1. Remove the precooked sous vide beef short ribs from the package. Place in an oven safe dish and cook in oven at 300°F with liquid from bag and cover to maintain moisture.
2. In a small saucepan, mash the black garlic cloves. Add the demi-glace to the pot and stir until combined. Add fresh thyme and black pepper and simmer on low for 10 minutes or until the sauce has thickened slightly.
3. Peel and slice the potatoes and add to a large pot filled with cold salted water and bring to a boil. Cook for about 15 minutes or until the potatoes are fork tender. Once they are cooked, drain thoroughly. Add the potatoes, heavy cream, 2 ounces of butter, salt, and pepper to a food processor and blend until smooth.
4. Add the blood orange juice to a small sauce pot and simmer on low for 10 minutes until slightly reduced, add butter and fresh chopped thyme. In a baking dish, place the carrots, blood orange, butter, salt and pepper. Cover and cook in a 350°F oven for 20 minutes, or until the carrots are tender.
5. To Plate: Spoon the purple potato puree onto the bottom of a plate, add the beef short rib and top with black garlic demi-glace. Place the carrots on top and garnish with fresh micros.