Soul Food Recipes: All Day Braised Grass Fed Beef Short Ribs And Curried Cauliflower Puree

for the grass fed beef ribs:

1x 12 inch high quality pan with a lid (not nonstick,must be oven safe).

4pc grass fed beef short ribs
4T grapeseed or other high temperature oil
4x garlic cloves
1T whole peppercorns
1x carrot
1x onion
1x celery stock
3x fresh thyme stalks
1x bay leaf
7 cups veal stock
3 cups red wine
sea or kosher salt
1 slice bacon

for the cauliflower puree

1x head cauliflower
10 ml olive oil
4T curry powder
1T butter (grass fed if available)
1T cumin
500 ml whipping cream
1pc garlic clove
1pc shallot

Directions (ribs)

-preheat oven to 300 f
-heat oil on high, once almost smoking, season ribs with salt and sear evenly. remove ribs and discard excess fat.
-add carrots, onion, bacon to the hot pan and saute, the bottom of the pan will begin to brown, before it darkens and burns add garlic, peppercorns, celery and herbs followed immediately by the red wine.
-once boiling reduce by half on medium heat, add veal stock and return to boil, add the beef ribs to the liquid, which should come about half way up the side of the ribs.
-cover, place into preheated oven for 3.5 hours or until tender. Remove beef and strain braising liquid into a separate container, place container into and ice bath, then into the refrigerator until congealed, remove layer of fat that will form at the top.
-heat liquid and reduce to desired consistency, warm beef ribs by returning them to the liquid.

for the cauliflower puree

-cut cauliflower into equal pieces, in a large bowl toss cauliflower, oil, spices.
-transfer to a baking sheet and bake until golden brown.
-separately, add butter, chopped shallot, and garlic into a medium saucepan and ‘sweat’ on low heat for 5 minutes.
-add roasted cauliflower and cream to the saucepan (liquid should barely cover the cauliflower, add water if not) and bring to a boil (keeping a close eye, as the cream will boil over and make a mess), reduce heat to a simmer, and cook for 30 minutes, cool for 15 minutes.
-reserving half of the cooking liquid, blend in a high powered blender, adding liquid as needed to adjust consistency. season.