Oxtail and beef heart stew with mushoroms, nixtamalized horseradish celery root dumplings and celery root gnocchi. Served with salsify over cabernet/beef cauliflower rice. The stew was quite rich and delicious. Use a full bottle of syrah, plus a bit of brandy flamed and reduced with the aromatics reduced and added the stock before cooking. Reserved the aromatics as a puree to add creaminess to the cauliflower (with some acidulated butter). The celery root horseradish dumplings brought in a nice bite to cut through the richness of the stew. After shaping they were put in with the Lime for 3 hrs and then cooked SV with horseradish cream for 2. Crunchy exterior and pureed interior. Nice contrast.
For desert, a chocolate oatcrumb base as the toast with PB+grape Gelato. Topped with cryoshattered grapes and carbonated grape juice cubes.
