Sauerbraten Braised Short Rib

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place the water, cider vinegar, brown sugar, allspice, cloves, bay leaves, salt, and pepper in a nonreactive rondeau. Bring to a boil. Simmer 1-2 minutes. Allow to cool. Cover and refrigerate at least 8 hours. CCP: Refrigerate at 5°C, or below. 2] Place 8 rib portions in separate 6″ full stainless-steel hotel pans. Divide the chilled brine between the two pans. Cover the pans, label, date, and refrigerate for at least 24 hours but not longer than 5 days. Turn the ribs once daily. CCP: Refrigerate at 5°C,, or below. 3] Remove the ribs from the brine. Allow to drain. Place the brine in a nonreactive rondeau. Bring to a boil. Season the ribs with salt and pepper to taste. Use the blended oil as needed. Place the oil in a heated rondeau. Place the ribs in the rondeau. Sear and brown on all sides. Place in clean 6″ hotel pans. Pour the heated brine over the top of the ribs. Seal the pans tightly with foil. Place in a heated 162°C convection oven 4 hours or until fork-tender. CCP: Final internal cooking temperature must reach a minimum of 62°C, held for a minimum of 15 seconds. 4] Transfer the short ribs to clean hotel pans and set aside to cool. Cover and refrigerate 12-24 hours before slicing. CCP: Refrigerate at 41°F 5°C, or below. Pour the remaining braising liquid from the cooking pans through a fine mesh strainer into a bain marie. Allow to cool. Skim off any excess fat. Place the braising liquid in a nonreactive rondeau. Add the carrots, celery and onions to the rondeau. Cover. Bring to a boil. Cover and simmer 15-20 minutes or until the vegetables are tender enough to mash. 5] Strain the vegetables from the braising liquid. Return the braising liquid to a rondeau. This will yield about 1 qt. Place the vegetables in the stainless-steel bowl of an electric mixer fitted with a paddle attachment. Mix on low speed, mashing the vegetables to desired consistency. Season to taste with salt and pepper. Allow to cool. Transfer to a storage container, cover, label, date, and refrigerate until needed. CCP: Refrigerate at 5°C, or below. 6] Add beef gravy to the braising liquid. Bring to a boil. Simmer 2- 3 minutes. Allow to cool. Place in a storage container, cover, label, date, and refrigerate until needed. CCP: Refrigerate at 5°C, or below. 7] Slice the short ribs widthwise into 60 g portions. Shingle in a single layer in a storage container. Cover, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F 5°C, or below.

To prepare à la carte:

Wash hands. 1] Place a small amount of water in the bottom of a metal baking pan. Place 3 57 g pieces of short ribs in pan. Cover with foil. Place in a heated 176°C convection oven. Cook until just warmed through. CCP: Final internal cooking temperature must reach a minimum of 74°C, held for a minimum of 15 seconds. 2] Reheat 113 g of braised mashed vegetables in a heated, nonstick sauté pan. Add water or stock, as needed, if the vegetable mixture is too dry. Add 1 tsp. of blended oil to a separate heated, nonstick sauté pan. Add 57 g  of red cabbage, 7 g of onions and 1 ml of caraway seeds. Sauté over medium-high heat. Toss pan to blend. Season to taste with salt and pepper. Sauté until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 74°C, held for a minimum of 15 seconds. 3] Shingle the short rib slices on the lower portion of the plate. Ladle 45 ml of warmed gravy over the slices. Place 113 g of warmed braised mashed vegetables at the top left of the plate. Place the red cabbage at the top of the plate next to the braised vegetables. Sprinkle 1 ml of chopped parsley over the top of the ribs and braised vegetables.