It’s Friday. Yes! It’s been a really long and exhausting week. I’ve been holed up in my kitchen frying, grinding and candying 40 lbs of bacon, grinding and seasoning about 3 hogs worth of chicharrones and a number of other kind of weird things, with a couple photo shoots scattered throughout the weeks cooking madness. Needless to say, my kitchen’s a mess, my back hurts and I’m so ready for this weekend….and this poutine. Oh poutine, what a glorious, glorious dish you are. French fries topped with whatever you want and eaten as a meal. Genius. This stuff is literally what dreams are made of and the 12 yr old fat kid in me freaks out every time it graces a menu. The awesome thing about poutine also is that I think each time i’ve had it, it’s been completely different. I’ve had the basic French fry, gravy and cheese curd poutine, all the way to a Mexican style carnitas one that reminding me more of loaded nachos than poutine! Poutine possibilities are endless!
Today we have one with braised short ribs…black garlic braised short ribs. Can we talk black garlic for just a sec? I feel like black garlic had it’s moment as a food trend ingredient about two years ago, where black garlic roasted chicken was EVERYWHERE and then it went away. Oh how I hate “food trends”…but I won’t go down that dark road…not today at least. ;) I grew up with black garlic and if you have never had it…oh man, its really awesome! It’s basically garlic that has been fermented….yep, us Koreans LOVE to ferment! :) The flavor you get from black garlic is very different and not too reminiscent of “typical” garlic. It has a very umami taste to it (for lack of a better word), with what almost seems like hints of smokiness. You can find it at some specialty markets, Asian markets and even markets like Whole Foods carry it, depending on where you live. We’ll also be posting a tutorial in the nearish future, so look out for that!
Anyway, back to awesome poutine! The black garlic flavor in the short ribs is very subtle, but really tasty! We’ve swapped out cheese curds for oaxaca because I LOVE the sharp, salty flavor and it melts SO well! The braise recipe itself is great on its own…paired with some mashed potatoes and roasted veg. and you’ve got dinner!…then maybe make some poutine with the leftovers…just maybe. If you’re looking to indulge and totally “treat yoself” you’ve found the perfect dish for that! Enjoy! xx, Jenny
Black Garlic Braised Short Rib Poutine
Serves 4 to 6
braised short ribs:
3 tablespoons unsalted butter, softened
2 tablespoons all purpose flour
3 1/2 tablespoons extra virgin olive oil, divided
6 (bone-in) short ribs, trimmed
1 1/2 onions, diced
3 carrots, peeled and diced
3 ribs of celery, diced
12 cloves black garlic, divided and roughly chopped
1 inch piece fresh ginger, peeled and grated
2 tablespoons minced thyme
3 1/2 tablespoons tomato paste
1 (750ml) bottle red table wine
2 cups beef stock
1 cinnamon stick
3 star anise
1/3 cup light brown sugar
salt and pepper to taste
about 6 cups frozen shoestring cut French fries, fried
4 to 6 ounces oaxaca cheese, shredded
chives, thinly sliced
1. Preheat oven to 325°F.
2. Place butter and flour in a small bowl and using the back of a fork, mash together until fully combined. Set aside until ready to use. Pour 1 1/2 tablespoons oil into a large Dutch oven and place over medium-high heat.
3. Generously season short ribs with salt and pepper and sear for 2 to 3 minutes on each side. Remove short ribs from pot and set aside.
4. Drain excess fat from pan and add remaining oil. Add onions, carrots and celery and sauté for about 5 minutes. Season with salt and pepper. Add 10 cloves black garlic, and ginger and continue to sauté for an additional 3 minutes. Stir in tomato paste and thyme and stir.
5. Deglaze pot with red wine, making sure to scrape any browned bits that may have stuck to the bottom, with a wooden spoon. Boil until liquid has been reduced by one third. Add short ribs back to the pot, in a single layer and top with broth.
6. Add the cinnamon stick, star anise and brown sugar and stir together. Bring to a boil, cover and place into the oven for 2 1/2 to 3 hours or until ribs are fork tender.
7. Remove short ribs from braising liquid and set aside. Skim excess fat from top of braising liquid and remove cinnamon stick and anise. Pour liquid into a blender (leave the center cap off and replace it with a damp towel, folded a couple times and your hand placed over it… this will prevent your blender top from exploding off [ due to the steam] as you blend) or using an immersion blender, add remaining cloves of black garlic and blend together until smooth. Return puree back to the pot and simmer over medium-low heat. Whisk in butter-flour mixture until the sauce thickens and becomes smooth and glossy. (if gravy is too thick you can thin it out with some beef stock and adjust the seasonings)
8. Remove bones and excess fat from short ribs and shred with two forks. (or my preferred way….with your hands!) Ladle 1 1/2 cups of gravy over shredded meat and toss together, add cheese and continue to toss together.
9. To assemble: Place a mound of fries onto a baking sheet and top with short rib mixture. Broil for 2 to 3 minutes or until the cheese just melts. Top with more gravy and sliced chives. Serve.