Sassafras/root beer ribs, fennel desert leftovers

Inspired by Alinea.......and modified, I've done this recipe a few times and it's always enjoyable. Pounded the phone-lines and stores for Salsify to come up blank (bummer-I love Salsify). Pushed onward ad ribs were delicious as always.....68 hr short ribs with sassafras/vealsock (rootbeer) sauce with eggless fennel custard, topped with crispy cous cous, caramelized fennel and prunes.

For desert left overs that..were surprisingly delicious. Leftovers....for 2....apple crumble on top of sauteed praline cake and a small spoon of banana praline gelato. Topped with dehydrated brownie crumble and LN2 raspberry druplets.

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Comments

douglas_bd

I have yet to find a local salsify source. Love that recipe though!

tshewman

Hi Brian, Whole foods can usually get it and they are looking now (unfortunately I'll be traveling most of the next 3 weeks). Alinea pointed me in that direction when i asked them a coupke years ago and reminded me to ask them to order it and they are usually glad to. So if you have one in your area it's worth a try. As for the recipe using the longer cook brings a completely different rib (as you can imagine) than the original recipe (precommon sv). I also tend to make a larger batch of sassafras tea reduce it and add more sassafras before combining with veal stock, trimmings fennel etc. Makes for a more intense sauce. They actually hit a bit of a personal nerve with the root beer and beef/hamburger. Growing up in sw ontario it was a favorite of mine.....A&W roller skates, tray attached to the car window and all.

douglas_bd

Yeah, no whole foods within 100 miles or more. I've talked to a couple farmers but none have been willing to take it on. I also planted my own, but no luck there either. And most of the grocers around here have no idea what I'm talking about.

I've had the original - or at least the greatest hits tour iteration during Next Trio. I've recreated the recipe at home, and probably took a few liberties (i.e. 72 hr shortribs). I love the caramelized fennel and make use of that often.

tshewman

Will reach out if I'm able to find any. Keeps for a decent amount of time (couple of weeks +/-) so should actually ship reasonably well. As for the fennel, I agree the caramelized fennel is quite nice. Also like to take that flavor, puree it, make foams, a custard (traditional and eggless). Compliments many meat dishes.

tangma27

Would you mind sharing the recipe? Looks delicious

tshewman

Check your PM on FB and send me your address.

tshewman

Make Sassafras Tea:

40 g Sassafrass

500g Water:

Combine, bring to a simmer and reduce to 75g.

Root beer sauce

40g beef short rib trimmings

50g fennel bulb

50g Unsulfured, dark molasses

38g sherry vinegar

3g juniper berries

2g tellicherry black peppercorns

6g Sassafras

75g Sassafras Tea

500g Veal stock

Heat Oil, add beef and fennel cook until lightly brown

Add molasses, vinegar , juniper and peppercorns.

Reduce by 2/3 until syrupy

Toast sassafras over medium heat until fragrant.

Add Sassafras tea, cover and steep for 20 minutes. Strain and add to sauce with veal stock. Simmer while skimming until desired thickness is reached. Strain, and reserve.

For rub recipe etc, I would recommend http://store.chefsteps.com/collections/cookbooks-we-love/products/alinea

tangma27

Thanks Todd! Super kind of you to take the time