YIELD: 12 servings
5 lbs. beef short rib
oil, as needed 1 quart prepared espagnole sauce 1quart brown veal stock
For the peanut demi glace: 2 cups peanut butter 1 lb. mirepoix (carrot, celery, onion, chopped)
For pickled okra:
8 oz. okra 2 cloves garlic 1 cup white vinegar 1 cup water 2 Tbsps. salt
1. For pickled okra: combine pickled okra ingredients and let sit while short ribs braise.
2. For short ribs: Sear ribs on all sides in oil in large Dutch oven. Set ribs aside. Add espagnole, mirepoix and stock to the pot and place in 350°F oven for 4 hours or until tender.
3. Make demi glace just before service: melt peanut butter in saucepan and keep warm.
4. When short ribs are tender, place in deep fryer until crisp and plate. Drizzle with demi glace and serve with pickled okra.
Recipe: Steven Lyons and Joseph Deleon Guerrero Photo: Robert Durrell for the National Peanut Board