Recreate Your Favorite Brunch From The Winery At Home

 

 

winery_sundaybrunch

Zinfandel Braised Beef Short Ribs, Grilled Asparagus, Wild Mushroom & Fingerling Potato Hash

The Winery Restaurant & Wine Bar in Newport Beach is a local favorite – and for good reason! Not only is it known for its extensive wine and cocktail offerings, but it serves some of the most delectable food options around. Chef Yvon Goetz shares with us a brunch dish favored by many (recipe listed below). To check out hours and make reservations visit their website here.

Preparation

  • 4x14oz ribs
  • 1 cup flour
  • 2 teaspoons vegetable oil
  • 1 cup onion, peeled and diced
  • 1/4 cup leeks, diced
  • 1 cup carrots, peeled and diced
  • 2 stalks celery, diced
  • 5 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1 bottle zinfandel
  • 1 quart veal stock
  • 1 teaspoon black peppercorn, crushed
  • 1 bay leaf
  • 1 sprig fresh thyme

Method

  1. Season the meat with salt, pepper & dust with flour, shaking off the excess.
  2. In a medium saucepan, sear the short ribs in vegetable oil until golden brown.
  3. Remove the ribs and set aside. Sauté the onion, leeks, carrots, celery and garlic in the remaining oil for about 4 minutes.
  4. Add the tomato paste and cook for 2 more minutes. Pour the red wine over the vegetables and reduce by 2/3. Add the veal stock to the vegetable mixture, place the meat in the pot and bring to a quick boil. Add the black peppercorn, bay leaf, fresh thyme sprig and cover with a lid or a sheet of foil.
  5. Cook at 300 degrees for about 3 ½-4 hours, or until very tender. When cooked, remove the meat from the stock, strain the stock in a fine mesh strainer and reduce until syrupy.

Ingredients

  • 1dz. green asparagus, grilled & chopped up
  • 2 cups chopped mixed wild mushroom, sautéed in butter, garlic, salt & pepper
  • 2 cups fingerling potatoes, oven roasted with little oil, salt & pepper
  • 1/2 cup butter
  • cooking oil
  • salt & pepper
  • 1 tbsp. chopped chives
  • 1 tsp. chopped garlic
  • 16oz cooked short ribs
  • 1 cup braising liquid
  • 8 eggs

Method

  1. Dice the short ribs into medium size cubes and heat up in the braising liquid.
  2. In a medium pan with a little melted butter sauté the asparagus, mushrooms & fingerling potato. Season with salt and pepper. Mix the vegetables to the meat & add the chopped chives. Make sure the mixture is not too dry.
  3. Transfer into a cast iron dish or bowl. Fry the eggs to your liking and place on top of the meat. The dish can be served with a side salad if desired.

 

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