Serves: 4
Conversion Chart: Here >>
Ingredients:
½ cup mushrooms, fresh
8 tbsp. butter
3 tbsp. cornstarch
2 cups beef stock
2 tbsp. lemon juice
4 tbsp. red wine
1¼ tsp. pepper
4 beef short ribs
1 tbsp. olive oil
1 tsp. salt
16 oz. red potatoes, peeled
3 oz. cream or half & half
1 tbsp. aji amarillo paste
Procedure:
1. For Bordelaise sauce, cook mushrooms in 2 tbsp. butter until tender. Mix cornstarch with beef
stock and stir into the mushrooms; cook and stir until boiling. Add lemon juice, red wine, 1 tsp. pepper,
and simmer for 8 minutes. Set aside.
2. For ribs, sear ribs in a sauté pan with 1 tbsp. olive oil until lightly brown on all sides and crispy.
Remove ribs from the pan and pat them dry. Season with 1 tsp. salt and remaining pepper.
3. In a deep baking dish, coat ribs with Bordelaise sauce. Tightly wrap dish in foil and cook for 2½ hours in
an oven set to 350°F until tender and sauce has thickened.
4. Boil potatoes until they are fork-tender. Drain and mash with cream, 6 tbsp. butter, and aji amarillo paste.
5. Garnish with sautéed baby carrots, green beans, and cherry tomatoes.
Airline: Continental Airlines
Recipe Type: Authentic
Recipe Author: united.com
Original Photograph By: united.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.united.com/CMS/ContinentalDocuments/pdfs/chefs-and-sommeliers/co_cookbook_201001.pdf
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