Name: Wagyu Slow Stewed Short Ribs with Potato Pebbles and Pumpkin Fudge
Cook time: 130 min
Total time: 130 min
Yield: 12 servings
Cuisine: French-American
Ingredients: 3 lb Short Ribs; 5 oz Celery; 4 oz Red wine; 5 oz Carrots; 2 ea Yellow Onions; Thyme (few sprigs); Salt (to taste); Pepper (to taste); 1 ltr Veal stock; 0.25 loaf Brioche bread Dice (For Provencal crumbs); 1 oz Chop garlic (For Provencal crumbs); 1 tsp Chop parsley (For Provencal crumbs); 1 oz Butter Clarified (For Provencal crumbs); 1 oz Parmesan grated (For Provencal crumbs); 2.5 lb Pumpkin (For Pumpkin Fudge); Cinnamon sticks (Pinch); 0.5 oz Brown sugar (For Pumpkin Fudge); 2.5 oz Condensed milk (For Pumpkin Fudge); 1.3 oz Gelatin mix (For Pumpkin Fudge); Bay Leaf (few); 0.01 tsp Balsamic Vinegar (For Pumpkin Fudge); 0.75 oz Plain Gelatin (For Gelatin Mixture); 1 oz Water (For Gelatin Mixture); 1 lb Potato (For Potato pebbles); Salt (to taste); 4 oz Butter unsalted (For Potato pebbles); 2 ea Gruyere cheese (For Potato pebbles); 1 oz Swiss cheese (For Potato pebbles); 1 oz Parmesan cheese (For Potato pebbles); 1 Corn starch (For Potato pebbles)

CuliNect

Wagyu Slow Stewed Short Ribs with Potato Pebbles and Pumpkin Fudge — Formulation & Method | CuliNect