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!
Ingredients
Beef Preparation
-
Corn Oil 90.0 ml
-
White onions, small dice 180.0 g
-
Carrots, small dice 90.0 g
-
White Sugar 240.0 g
-
Knorr Napoli Tomato Sauce 750g 120.0 g
Gremolata Preparation
-
Parsley, chopped 50.0 g
-
Garlic, minced 10.0 g
-
Lemon Zest 10.0 g
-
Olive Oil 90.0 ml
-
Canola Oil 60.0 ml
Rissotto Preparation
-
Minced Onions 120.0 ml
-
Rice, Arborio 300.0 g
-
Garlic, minced 15.0 g
-
White Wine 90.0 ml
-
Saffron, steeped in 30 mL hot water 3.0 g
-
Unsalted Butter 30.0 g
-
Salt and Pepper to taste
Preparation
-
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
-
Gremolata Preparation
- In a bowl, combine parsley, garlic, lemon zest, dissolved Knorr Lime Powder, and olive oil and mix well
-
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
-
Presentation
- Garnish the beef shortribs with gremolata and serve with saffron risotto
