Peppered Short Ribs of Veal with Firecracker Apple Sauce and Sour Cream
David and Donnatela, New York, NY, Executive Chef David Burke
3 Tbsp Kosher salt
2 Tbsp Black peppercorns, crushed
1-1/2 Tbsp Cumin seeds
36 ribs or 9 lbs Veal short ribs, cut into 3 rib sections
3 each Carrots, chopped
2 each Celery ribs, chopped
1 each Onion, chopped
1 each Garlic heads, cut crosswise in half
1 each Jalapeño pepper, seeded, chopped
1/2 cup Brandy
1/4 cup Unsalted butter, melted
1 cup Fresh chives, chopped
3/4 cup Fresh chives, chopped
3 cups Firecracker Apple Sauce (recipe follows)
24 each Flour tortillas (5-1/4 or 6 inch), warmed
3 cups Sour cream
6 cups or 2-1/2 lb Granny Smith apples, peeled, chopped
1 cup Serrano chilies, seeded, chopped
1/4 cup Cider vinegar
1 each Bay leaf
1 each Whole clove
2 Tbsp Dark brown sugar
1 tsp Ground cinnamon
1/2 tsp Salt
2 cups or 12 oz Granny Smith apples, peeled, chopped
Combine all Rub ingredients in small bowl. Set aside. Yield: 1/3 cup.
Trim all visible fat from veal short ribs. Combine ribs, water, carrots, celery, onion, garlic and jalapeño pepper in roasting pan; cover pan tightly with aluminum foil. Braise in 325°F oven 2-1/2 to 3 hours or until veal is fork-tender. Drain ribs; cool slightly.
Press 1/2 Tbsp rub mixture evenly onto meaty sides of short ribs. Drizzle brandy evenly over ribs. Grill ribs over medium heat 10 to 13 minutes or until crispy; basting with butter and turning halfway through cooking.
Per order: Sprinkle 1 Tbsp chives on each 3-rib portion. Serve with 1/4 cup Firecracker Apple Sauce, 2 tortillas and 1/4 cup sour cream.
Combine apples, chili, vinegar, bay leaf, clove, sugar, cinnamon and salt in large saucepan.
Cook mixture over medium heat about 15 minutes, stirring frequently, or until apples are softened and mixture is reduced by one half. Remove from heat.
Remove bay leaf and clove. Place mixture in food processor or blender; add 2 cups apples. Purée until mixture is smooth.