Five-Spice Crusted Short Rib With Eggplant and Miso Black Garlic Jus
Serves 4 to 6. Recipe by chef Gregg Drusinsky was the winning dish on ABC’s “The Taste,” Season 1, episode Tuesday . Contestants were required to create a dish to pair with Alamos Malbec wine.
2 small eggplants
2 tbls. sesame oil
Salt to taste
10 small shallots, sliced
4 cloves garlic, sliced
1 tbl. canola oil
1 cup sake
3 cups chicken stock
2 tbls. soy sauce
1 cluster maitake mushrooms
4 ozs. smoked eel
2 tbls. white miso paste
1 head black garlic, sliced
1 lb. boneless beef short ribs
2 tsps. five-spice powder
2 tsps. smoked salt
3 tbls. grapeseed oil
2 tsps. ground bonito flakes
6 green onions, white end sliced, green tops cut in chiffonnade
½ bunch cilantro, small leaves picked
1. Char the whole eggplants over a flame until black and soft. Scoop out the insides from the skin and pulse in a blender with sesame oil; season with salt.
2. To prepare jus, sauté shallots and garlic in canola oil in a large saucepan until soft and aromatic. Add sake and reduce by half. Add chicken stock, soy sauce and mushrooms and cook for 20 minutes. Reduce heat and add eel; simmer for 10 minutes more. Pour mixture through a fine strainer to remove solids. Place miso and black garlic in a blender. Slowly add the mushroom broth, blending until smooth.
3. To prepare short ribs, season meat with five-spice powder and smoked salt. Heat oil in a medium skillet over high heat. Sear meat on all sides; reduce heat and cook until medium rare. Set aside for 5 minutes then thinly slice.
4. To plate, arrange sliced short ribs over eggplant purée then drizzle jus around short ribs. Garnish with bonito flakes, green onions and cilantro.
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