Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Mango Plum Braised Short Ribs with Mango Herb Salsa
February 23, 2012
2 Min Read
Photo and recipe: National Mango Board/Chef Billy Grant, Restaurant Bricco, Hartford, CT
YIELD: 6 servings4 beef short ribs (approximately 20 oz. each)
2 tsps. salt
1 tsp. coarsely ground pepper
3 Tbsps. vegetable oil
5 cloves garlic, peeled and halved
4 shallots, sliced ¼” thick
3 medium carrots, roughly chopped
1 medium onion, roughly chopped
2 large ripe mangos, cubed
3 Tbsps. tomato paste
4 cups ruby port
4 cups red wine
6 cups chicken or beef stock
6 sprigs fresh thyme
1 bay leaf
For the Mango Salsa:
2 large ripe mangos, ¼” dice
1 tsp. olive oil
lime juice, to taste
fresh herbs, to taste, such as cilantro or basil and chives
½ of small red onion, minced
small cucumber, peeled, seeded and ¼” dice
salt and pepper to taste
optional—dash of green jalapeno hot sauce
1. Preheat oven to 325°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over high heat until it smokes. In batches, brown short ribs well on all sides, about 3 minutes per side. Remove ribs and pour off all but 3 Tbsps. oil between batches.
2. Over medium heat, sauté garlic, shallots, carrots and onion for about 5 minutes or until vegetables begin to brown. Add mangos and tomato paste and continue to sauté for 3 minutes. Add port, wine, stock, thyme and bay leaf. Simmer until mixture has reduced by 1/3. Add stock, then place ribs in pan, making sure they’re covered by at least 1 inch. Place in oven and cook for about 3 hours or until ribs are fork-tender.
3. Remove from pan and skim any fat from the surface. Strain sauce through a sieve into a medium saucepan and discard vegetables. Return to stove and simmer for about 1 hour or until liquid has reduced by ½, skimming off impurities. Return ribs to sauce and simmer for approximately 10 minutes.
4. For the Mango Salsa: Mix all ingredients and allow flavor to marry for a couple of hours before service.
5. To plate, layer salsa, short rib, salsa; garnish with an onion ring.
Read more about:
RecipesRead more
Oct 18, 2024
