Garam Masala Braised Beef Short Ribs with curried spaetzle, brussel sprout 'cups', and jicama slaw Recipe letaylor96

• 2 kg beef short ribs, cut into 3 inch pieces
• 4 tbsp of good quality garam masala (dry)
• 2 tbsp maldon sea salt
• 3 tablespoons vegetable oil
• 2 - 3 cloves of garlic (pressed or grated)
• 1 medium leek, coarsely chopped
• 1 medium carrots, coarsely chopped
• 1 celery stalk, coarsely chopped
• 2 shallots coarsely chopped (sub: onion)
• 1 cup good quality full bodied dry red wine (cab, amarone ..)
• 4 cups low-sodium stock (chicken or beef)
• 12 large brussel sprouts
• 1/4 tsp - 1/2 tsp fresh ground nutmeg
• 1/4 cup whole milk
• 1/4 cup heavy cream
• 1 cup vegetable or chicken stock (more if requried)
• 1/2 jicama, diced
• 1 medium beet, diced
• 1/2 roma tomato (or campari if you have it), seeded and diced
• 1/2 cup diced fennel
• 1/2 cup raw nuts (macadamian is best)
• 2 tbsp water
• 2 limes (juice of 1, zest of the other)
• maldon salt and ground pepper to taste
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 eggs
• 3/4 cup milk
• 2 tbsp madras curry
• 1/2 cup coconut milk
• 1 garlic clove
• 1/4 tsp ground nutmeg
• 1 tbsp lemongrass oil
• 2-3 tbsp chopped fresh cilantro

1. For the : This recipe is best if you can brine the ribs with the garam masala rub overnight.
2. If you cant you can still get an excellent flavor.
3. Pat ribs dry with a paper towel and rub with the following mixture: Garam Masala, 1 tablespoon of the vegetable oil.
4. 2 cloves garlic, maldon salt.
5. Let sit as long as you can (overnight).
6. Heat the oven to 300 degrees F and arrange the rack in the middle.
7. Let ribs come to room temperature, about 30 minutes.
8. Once meat is ready, place a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and add remaining 2 tablespoons vegetable oil.
9. When oil shimmers, add ribs and sear until well browned on both sides, about 4 to 5 minutes per side.
10. Remove ribs to a large plate or baking sheet and set aside.
11. Add onion, leek, carrots, and celery to the pot and season with salt and freshly ground black pepper.
12. Cook, stirring occasionally, until vegetables are tender and browned, about 8 minutes.
13. Add wine and cook, scraping up any browned bits on the bottom of the pan, until wine is reduced by half, about 5 minutes.
14. Add broth and ribs and bring mixture to a boil.
15. Cover the pan and transfer it to the oven.
16. Cook until meat falls off the bone, about 2 1/2 hours.
17. For the Sprout cups: Remove all the large outside leaves from the brussel sprouts.
18. Blanch in salted boilding water for 10 seconds and refresh in ice bathset aside.
19. Chop the remaining portions of the brussel sprouts.
20. In a saute pan add 1/2 chopped shallot, 1 garlic clove, 1 tbsp oil.
21. Once the shallot has sweated add the chopped sprouts and saute for 1 min (medium heat).
22. Add the stock, milk and cream and cook until very tender.
23. When cooked thourgh, strain the brussel sprouts and reserve the cooking liquid.
24. Add sprouts to a blender and pureeadding as little of the cooking liquid as possible to get the puree to blend.
25. You want it to be a firm mousse texture.
26. Jicama salad: Toss all the diced vegetalbes together (fennel, jicama, beet, tomato).
27. In a blender puree the nuts, water, lime juice and lime zest.
28. Toss the diced vegetalbes in the dressing.
29. Spaetzle: Combine the flour, salt, egg, milk into a liquidy dough.
30. Pass through a spaetzle machine or use a small spoon to knob off small pieces.
31. Drop into boiling salted water till the pasta rises to the top.
32. In a saute pan add 1 tbsp olive oil, 1/2 shallot and 1 clove garlicsweat.
33. Add the curry powder and cooked coconut milkreduce to 2/3rds.
34. Add the spaetzle to the pan and saute for 30 seconds.
35. Finish with a drizzle of lemongrass oil and the fresh cilantro, salt and pepper to taste.

short ribs, garam masala, salt, vegetable oil, garlic, carrots, celery stalk, shallots, red wine, lowsodium stock, brussel sprouts, ground nutmeg, milk, heavy cream, vegetable, jicama, roma tomato, fennel, nuts, water, salt, flour, salt, eggs, milk, curry, coconut milk, garlic, ground nutmeg, lemongrass oil, fresh cilantro

Taken from www.chowhound.com/recipes/garam-masala-braised-beef-short-ribs-curried-spaetzle-brussel-sprout-cups-jicama-slaw-14217 (may not work)