City Palate

The Wine and Beer Issue - May June 2017

Grilled Flatiron Steak, Braised Red Cabbage and Short Rib Tortellini, with a Lemon-Thyme Veal Reduction
Grilled_Flatiron_Steak,_Braised_Red_Cabbage_and_Short_Rib_Tortellini,_with_a_Lemon-Thyme_Veal_Reduction

May/June 2017

As prepared by Modern Steak’s executive chef Dustin Schafer and his team for City Palate’s 12th annual Iron Sommelier Challenge. Serves 6.

Grilled Flatiron Steak

Get wagyu beef if you can find it at a butcher, expensive but luscious!

6 flatiron steaks, about 6 - 7 oz. each

salt and fresh-cracked pepper

oil

Temper the steak at room temperature for a minimum of 10 minutes until it’s not cold – longer is better. Coat with oil and season heavily with salt. Grill each side for about 4 minutes a side.

Rest the steak for at least five minutes. Brush with garlic oil and add more salt and a touch of fresh-cracked pepper.

Prepare the rest of the recipes for the dish before you grill the steaks. You can grill the steaks while the tortellini are cooking.

Braised Cabbage

1 white onion, fine julienne

1 sachet thyme, bay leaf, parsley stems, cinnamon, star anise, peppercorns

1/2 head red cabbage, sliced

1 c. red wine vinegar

2 T. honey

4 c. vegetable stock

2 c. apple juice

Sweat the onions with the sachet until translucent.

Add the remaining ingredients and bring to a boil. Reduce the heat to a low simmer and cook for about an hour.

Check for seasoning, and keep warm.

Short Ribs

2 lbs. short ribs, bone-in /1 lb. boneless

salt and pepper

1 yellow onion, roughly chopped

1 carrot, roughly chopped

1 celery stalk, roughly chopped

1 c. red wine

2 each bay leaves and garlic cloves

5 whole black peppercorns

4 sprigs of fresh thyme

4 c. veal stock, or to cover

Heavily salt and pepper the short ribs, sear them, then put the ribs into a braising pan. Put the onion, carrot and celery into the searing pan and sear them. Add the wine and deglaze the pan, then add to the braising pan with the ribs. Add the bay leaves, garlic, peppercorns and thyme to the pan, cover and let marinate for 6-10 hours. Add enough veal stock to cover everything, then cover with foil and braise in a 350°F. oven for 3-1/2 hours or until fork tender. When cool, remove the short ribs and shred the rib meat into small pieces.

Short Rib Filling

1 lb. braised and shredded short ribs

1 t. fine-diced shallots

1 c. demi-glace (find at any grocery store)

Mix all ingredients well and season to taste with salt and pepper.

Tortellini

Pasta dough:

3 c. flour

3 large eggs

6 egg yolks

2 T. olive oil

pinch of salt

Mix wet with dry ingredients.

If you have a stand mixer, with a dough hook, mix at #1 speed until the dough comes together.

Mix at #2 speed for 7 minutes. Add a bit of water if the dough is too dry. Rest the dough overnight in the fridge.

To make the Tortellini:

  1. Roll dough to about the thickness of a dime.
  2. Cut into large circles.
  3. Brush with egg wash.
  4. Put about 1-1/2 t. of balled short rib to the top centre of each circle.
  5. Fold over once, press edges together.
  6. Bring the two sides together using your pinky finger to wrap around. Give the two sides a firm press.
  7. Flap the top part over.
  8. Cook 3 minutes in salted boiling water.

    Lemon Thyme Veal Reduction

    1 lb. veal bones

    2 yellow onions, roughly chopped

    1 carrot, roughly chopped

    5 celery stalks, roughly chopped

    1 t. black peppercorns

    4 sprigs fresh thyme

    2 bay leaves

    13 oz. tomato paste

    2 c. red wine

    1 lemon, quartered

    4 sprigs of fresh thyme

    Roast the bones at 400°F. for about 45 minutes to an hour.

    Once roasted, remove the bones, add the vegetables and roast for about 30 minutes.

    Put all the ingredients in a heavy stockpot, and fill with cold water to almost the top of the pot.

    Bring to a boil, reduce to a simmer, and simmer for about 8 hours while skimming the stock of its fat now and then.

    Drain the stock and discard all the solid ingredients.

    Put the stock back into the pot and reduce it until the liquid coats the back of a spoon.

    Add the lemon and thyme, and let steep for about 30 minutes.

    To assemble the dish:

    Put the cabbage on the plates, then slice the flatiron steaks and place slices on the cabbage. Put 2 tortellini on each plate and finish each one with 1/4 teaspoon of the veal reduction. Put about 2 teaspoons of the reduction on the flatiron steak slices. Finish the steak with Maldon or sea salt.


Meat