Writer Azeen Ghorayshi enjoyed a convivial dinner while researching her story about Grubly home dinner parties . She persuaded San Francisco chef Benjamin Brignola to share his recipes with WLT readers.
Braised Beef Short Ribs with Brown Butter Sage Polenta and Fresh English Peas
Servings: 4
Polenta
16 oz water
16 oz milk
2 tsp salt
1 c Anson Mills polenta
1 stick unsalted butter
4 sage stems with leaves
Short Ribs
4 portions free-range beef short ribs
3 medium carrots, peeled and cut into 1 inch rounds
2 medium white onions, roughly diced
4 stalks celery, roughly diced
2 sprigs rosemary
5 sprigs thyme
2 sprigs mint
2 sprigs basil
6 cloves garlic
2 cans crushed tomatoes
1 c red wine
1 can peas
Place all veggies and herbs (rosemary, thyme, bay leaf) into deep roasting pan with short ribs. Let cook on low for 3 hours or until tender. Make sure to stir as it cooks.
Season short ribs with salt and pepper on all sides.
Heat oil in a large skillet until it is almost smoking, then sear ribs on all sides until they are lightly browned. Remove from pan, drain oil, and deglaze with half of red wine.
Add tomatoes, wine and beef stock, season with salt and pepper.
Cover pan and place into a 350° oven for 3 hours or until fork tender.
Polenta
Place water, milk and salt into a thick-bottomed pot and cover until boiling. Whisk in polenta until it blooms.
Brown the butter in a pan with sage, then discard the sage and reserve the butter.
Once polenta is finished, whisk in butter until incorporated, and season with salt.
Place basil and mint in blender with oil and puree.
When ribs are done, remove from oven and cut into 3-piece portions.
Discard herbs , then puree all vegetables and strain into a clean pot.
Add peas, reduce until it coats the back of the spoon, and set aside.
Plating
Place a spoonful of polenta on plate with a spoonful of goat cheese in middle.
Place ribs in middle of polenta, spoon sauce and peas on top.
Drizzle mint and basil oil over everything and around the plate, serve and enjoy.
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