Link for Video!
Chef Franco from Shell and Bones in New Haven, joined FOX 61 Good Day Connecticut to talk about Valentine’s Day dining, dinner reservations and share this delicious recipe.
1 ea Cinnamon S
1 tbsp Star Anise
2 tbsp Green Thai Curry
3 tbsp Fresh Ginger Chopped
2 tbsp Fresh Garlic Chopped
4 tbsp Fresh Thai Basil Chopped
2 tbsp chopped mint
4 tssp chopped cilantro
Celery Root Puree
4 lb celery root, peeled and cut into cubs
2 tbsp Salt
¾ cup unsalted butter
1 tbsp salt
1 tbsp roasted garlic
4 lb beef Short Ribs
4 tbsp canola oil
1 cup chopped onions
1 cup chopped leeks
½ cup diced carrots
1 cup soy Sauce
3 cups veal stock (or beef broth)
2 cups shitake mushrooms
1 cup heirloom baby tomatoes
For the Thai Spiced
Toast the spices in a small pan over high heat for one minute.
Place into a spiced grinder and pulse until puree
For the Celery Root Puree
In a large pot, add celery root, salt and cover with water
Place over medium heat and cook for 35 minutes. Celery root should split when pierced with a knife or fork
Transfer he celery root to a colander and drain
Place a food mill with the smallest screen over the pot you cooked the celery root in. Work the celery root through the food mill.
Stir the butter cubs until melted. The celery root should have a velvety consistency. Add the roasted garlic puree
Season with salt and pepper, incorporate evenly. Adjust seasoning if needed.
Keep the celery root in a warm area. If you have a lid, use it or wrap tightly with food film
For the Short Ribs
Preheat oven to 250 degrees.
Season ribs with Thai spice
Place a pot or roasting pan large enough to hold the short ribs over medium-high heat and add the oil. Let the oil get hot.
Add the short ribs to the pan and sear for 5 minutes. Meat will have a crispy crust. Flip and sear opposite side for 5 minutes. Carefully remove the short ribs from the pan and pour off excess fat.
Add the onion, leeks, carrots celery, the rest of the spices. Add the soy sauce stock and water.
Cover pot. Place in the oven and cook for 5 hours.
When the ribs are done, remove from the oven and allow them to cool in the pan. When cool refrigerate for at least one day
Place pan over the stove over medium heat and bring it to a simmer. When sauce has returned to a liquid state, strain and discard the vegetables.
Place the pan back over heat and reduce t 2/3. Skim the fat, adjust seasoning
Place a saute pan over medium high heat add canola oil and some unsalted butter. Add shitake mushroom and Asparagus and cook for 3 minutes. Remove from the heat, add the tomatoes and season with salt and pepper
Cook Shrimp with a classical BBQ sauce on a low fire foe 5 minutes
On a 4 serving plates, place the celery root puree in the center, place ribs on the top.
Place the sauce over short ribs. Add the shrimp and garnish with the asparagus mushrooms and baby tomatoes.
Yields 4 servings