Braised short rib with creamy polenta, glazed baby carrots and pico de gallo

Ingredients: 

 

Braised short rib:

•  700g short rib
•  1/2 diced carrot 
•  1/2 diced yellow onion
•  1 t.spoon crushed garlic
•  Freshly chopped herbs 
•   (parsley, rosemary & oreganum)
•  1 teaspoon tomato paste
•   100ml red wine (optional)
•  1 cup chicken stock
•  1 cup vegetable stock
•  Salt and pepper
• 15g unsalted butter 
•  10ml of canola oil
•  4 pearl onions
•  4 baby carrots

Method:

1. Pat dry your short rib and set aside. 
2.  Generously season with salt and crushed  black pepper on both sides.
3. Heat up your pot on high heat with a spoon of canola oil.
4.  Carefully brown each side of the short rib, donʼt overcrowd your pot.
5. Lower your heat and add a spoon of butter  let it melt and add your diced vegetables, garlic and a pinch of chopped herbs( save some for later). Fry  until translucent or soft. 
6.  Add tomato paste and stir for a few seconds.  
7.  Deglaze with red wine and let reduce by half. 
8.  Add your chicken and vegetable stock and let it simmer. 
9.  Add your short rib and cover to cook for 2 hours. 
10. After 2 hours remove your short rib to a bowl. 
11.  Strain your sauce, place your short rib  back to the sauce and on low heat cook for another hour and set aside.

 Creamy polenta:

1.   200g polenta
2.  100g grated Parmesan 
3.  cheese
4.  30g unsalted butter
5.  1 spoon cottage cheese 
6.  (optional)
7.  1/2 a cup chicken stock
8.  1/2 cup boiling water  
9.  100ml fresh cream/milk
10.  Salt to taste

Method:

• In a pot of boiling water, add chicken stock and heat up.
• Add salt and butter, let it melt.
•  Pour your polenta and whisk at the same time. 
• Lower your heat and cover to cook for 10 minutes. Make sure it doesnʼt stick too much at the bottom.
•  Stir and cover and let it cook for another 10  minutes.  
• • Add the grated cheese and stir until melted in. 
• Generously pour cream/milk and stir until creamy and soft.

 Pico De Gallo:

• 1/4 finely diced red onion
• 1/4 finely diced cucumber 
• 1/4 finely diced tomato (deseeded)
• Chopped parsley
• Sherry dressing (recipe below)
• Half chopped jalapeño 

(deseeded optional)

In a bowl, mix  

Method: 

1. Mix everything together with the sherry dressing and place in the fridge.
2. Taste to adjust seasoning