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Short Rib, Fennel, Salsify, Root Beer

douglas_bd

Short Rib cooked 72 hours at 54C

Caramelized Fennel

Salsify cooked sous vide then seared

Potato Puree a la ChefSteps

Root Beer - Beef Demi Glace

(I stole this idea from some restaurant)

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Comments

mike.minasian

Sweet plating

douglas_bd

The original inspiration from my Meal of Future Past experience at Next:Trio.

I cut a few corners in my version for sake of time. Potatoes didn't go through the siphon. Ribs were not cured beforehand (and cooked differently). And most notably, I didn't bring in the flavors of root beer individually, but incorporated all at once via a bottle of Maine Root, reduced with beef stock (less subtle, more root beery, and got the job done quickly). Oh yeah, I also used beef stock rather than veal stock for the demi. There may be other differences, but I wasn't working from the book, rather my 2 week old memories of the dish and much longer since I reviewed the Alinea book.