Braised Veal Short Ribs with Grilled Oyster Mushrooms and Breaux Bridge Crawfish
For the Short Ribs
2 lbs. Veal Short Ribs
1 med. Onion, diced
2 Carrots, peeled and diced
2 ribs Celery, choppeds
1 Tbsp. Tomato Paste
¾ c. White Wine
2 Bay Leaves
1 Sprig fresh Thyme, Sage
3 c. Light Veal or Dark Chicken Stock
3 Tbsp. Salad Oil
Kosher Salt, Black Pepper
Place a medium sized Rondeau or Dutch oven over medium high heat. Season the ribs with salt and pepper on both sides. Place the salad oil into the pan, and brown the ribs heavily on both sides, remove, and add the onions, celery, and carrots, sauté for 3 to 4 minutes, until onions begin turning translucent and other vegetables begin to color. Add the tomato paste, continue cooking 2 minutes, then stir in the wine and stock, add the herbs. Place the ribs back into the pot, bring to a simmer, cover and place into a 325 degree oven, for two hours, or until ribs are very tender. Remove the ribs, place in a shallow baking dish that's in a larger baking dish filled with ice. Strain the braising liquid over the ribs, and then place another baking dish on top of the ribs with ice, pressing the ribs flat while cooling them. Place in the fridge until ribs and stock are completely cool. Remove the ribs from the stock, section into 2 inch portions, and return to the stock. Before serving, place the portioned ribs and the stock in a covered pan back into a 325' oven, until heated through.
For the Crawfish, Mushroom Sauce
6 oz. Louisiana Crawfish Tailmeat
2 large cluster Oyster Mushrooms
1 c. Concasse Tomatoes (peeled, seeded, chopped)
¼ c. Leeks, white parts only, washed and sliced very thinly
1 tsp. Garlic, chopped thinly
1 tsp. fresh Sage, chopped
1 tsp. fresh, Thyme, picked and chopped
¼ c. Brandy
1 Tbsp. softened Unsalted Butter
2 c. of the Short Rib Braising Liquid
2 Tbsp. Heavy Cream
Salt, Black Pepper
Pick the oyster mushroom into large pieces, place into a bowl, season with salt and pepper. Place the tailmeat into a separate bowl, and season with creole seasoning.
Drizzle both mixtures with salad oil, and then grill both quickly over a grill. Chill. Place the braising liquid into a small saucepot, bring to a simmer, and reduce to half its volume.
Place a large sauté pan over medium high heat. Add the unsalted butter, when melted, add the leeks and garlic, sauté until leeks are translucent, and garlic begins to brown. Add the tomatoes and grilled oyster mushrooms, cook for another two minutes, flambé with the brandy (BE CAREFUL!) after the brandy has burned off, add the cream, reduce by half, then add the braising liquid. Add the crawfish and the herbs, simmer for two minutes, season with the salt and pepper.
To serve, place a scoop of cooked grits onto four plates. Add two of the shortribs, and spoon some of the sauce on top of the ribs and around the plate- Enjoy!