Braised Beef Shortribs with Gremolata served with Saffron
What is seemingly a hard-to-prepare and complicated dish is easy to make, economical, and lavishly scrumptious!
Main course
Ingredients
Beef Preparation
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Corn Oil 90.0 ml
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White onions, small dice 180.0 g
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Carrots, small dice 90.0 g
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White Sugar 240.0 g
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Knorr Napoli Tomato Sauce 750g 120.0 g
Gremolata Preparation
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Parsley, chopped 50.0 g
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Garlic, minced 10.0 g
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Lemon Zest 10.0 g
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Olive Oil 90.0 ml
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Canola Oil 60.0 ml
Rissotto Preparation
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Minced Onions 120.0 ml
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Rice, Arborio 300.0 g
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Garlic, minced 15.0 g
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White Wine 90.0 ml
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Saffron, steeped in 30 mL hot water 3.0 g
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Unsalted Butter 30.0 g
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Salt and Pepper to taste
Preparation
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Beef Preparation
- Heat the corn oil in a pan and saute the onions, carrots, and celery
- Add the beef and cook until lightly-brown
- Stir the Knorr Napoli Tomato Sauce Mix in
- Add the Knorr Demi Glace Sauce and Knorr Beef Broth
- Bring to a simmer and cook until the beef is tender and the sauce has thickened
- Season with Knorr Aromat Seasoning, sugar, and Knorr Liquid Seasoning
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Gremolata Preparation
- In a bowl, combine parsley, garlic, lemon zest, dissolved Knorr Lime Powder, and olive oil and mix well
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Rissotto Preparation
- Heat the canola oil in a pan over medium heat
- Sweat the onions and garlic
- Add the rice and toast slightly
- Pour the wine in then reduce to almost dry
- Stir the saffron
- Cook the rissotto by adding the broth in small amounts, and only after the rice absorbs each liquid addition
- Continue the process until the rice is fully-cooked and the rissotto has become creamy
- Stir the butter in and season with salt and pepper
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Presentation
- Garnish the beef shortribs with gremolata and serve with saffron risotto
