Chef David Arnold, CEC, ACE

The Festival of Chocolate

MOSI

Tampa, FL

January 19, 20, 2013

Click here for details

The Demo Team

Festival of Chocolate Orlando 2012

Braised Chocolate Beef Short Ribs

Yields 4 portions

Ingredients

2 ounces Oil

1 Ounce Butter

½ Onion, Fine chop

½ Carrot, peeled, fine chop

½ Stalk Celery, fine chop

1 Garlic Clove, fine chop

1 Cups Red Wine

2 ounces Brandy

1½ Cups Beef Stock

2 Ounces Flour

Sachet, bay leaf, thyme sprig, 3 parsley sprigs and 6 peppercorns

3 pounds bone-in Beef Short Ribs

2 Tablespoons Shaved Chocolate

1 Tablespoons Cocoa, Dutch Processed

1 Teaspoon Rosemary, fine chop

Method

1. In a rondo over medium heat add the oil and butter.  Brown the short Ribs and remove.
2. Add the onions, carrot and celery and sweat. 
3. Add the garlic
4. Add the flour and make a compound roux
5. Add the liquids and bring to a simmer
6. Add the short ribs and cover with aluminum foil
7. Braise 4 – 6 hours at 250°
8. Remove the ribs and pass the liquid through a china cap
9. Return to the heat and add the cocoa, chocolate and rosemary.
10. Stir until the chocolate melts.
11. Adjust the seasoning
12. Add the short ribs to rewarm and serve