Ingredients
1 pint cherry tomatoes
1/2lb chanterelle mushrooms (optional)
1 shallot diced, reserved evenly for 2 separate uses 3 cloves garlic, sliced
2 zucchini, cut in half lengthwise
1 bunch tarragon, leaves chopped
1/4lb greek feta
1 lemon, zested and quartered for juicing
1 bag chickpeas
1 pint shishito peppers, sliced
3T olive oil
1T red wine vinegar
Instructions
A few pre-cooking steps to note: Place beans in a bowl that's 3x their volume. Add water to cover by 2x their volume, cover, and soak overnight, anywhere from 8-12 hours. You'll also want to remove short ribs from fridge, season on all sides with salt and reserve, 1-2 hours before cooking (tempering the meat allows for a more even cook when we’ll roast!)
1. Preheat a large dutch oven or heavy-bottomed wide sauté pan on medium-high heat. Add 2T of oil to the pot and sear short ribs on all sides. Reserve on plate.
2. Add tomatoes and sliced shallots to the pot. I’d like to suggest a few flavor alterations you’re able to make at this step to influence the palate of this braise if you prefer (following the recipe will still be incredibly delicious). Korean pepper (Gochujang) and diced carrots. Cumin, smoked paprika and oregano. Coconut, kaffir lime leaf and lemongrass. Stout (or another dark beer) and mushrooms. Add one of these combinations or one of your own to the pot now, and re-add the short ribs. Add water or stock to go 2⁄3 up the short ribs. Cover.
3. Bring pot to boil and reduce to simmer. Leave on low for 3-6 hours, checking every 90 minutes on the water level to make sure there’s enough liquid to continue the braising.
If you prefer to sous vide your short ribs, you can take this for up to 72 hours, and make a sauce by cooking down the combination of tomatoes, shallots, and optional additions on the stove to a chutney consistency.
4. Pre-heat oven to 375F. On a foil-lined sheet tray, drizzle a layer of oil and a sprinkling of salt. Add zucchini, cut side down and roast for 18-24 minutes or until tender and colored on the cut side. Remove from oven and reserve.
5. Meanwhile, in a medium saucepan, add 2T butter, 2 cloves of sliced garlic, and half of the shallot. Cook slowly on medium heat, and allow butter to brown slowly. Remove from the heat, and add half of the lemon zest, and a squeeze of the juice to season. Add chop the zucchini and add to the pot, and using a wooden spoon or spatula, smash and stir until evenly seasoned. Add salt as needed and black pepper. Reserve.
6. In another medium pot, preheat 2T oil on medium-high heat. Add sliced peppers, (and any additional sliced garlic if you have!). Season generously with salt. Cook until caramelized. Add soaked chickpeas, and enough water to cover. If you have extra stock or a splash of white wine to use, feel free to use that in addition. Bring to a boil, reduce to simmer. Cover, and cook until all water is either absorbed or evaporated, 20-30 min (depending on the size of the pot used, you might need to add more water/stock during the cooking). Allow to cool.
7. Use the other half-lemon to season peppers and beans, and add the chopped tarragon for freshness and aroma. If you've got other straggling tender herbs in the fridge, feel free to chop those and add to the zucchini mash. Start to heat everything on low for plate up time!
8. Remove tender short ribs from pot and place on cutting board. Turn up the heat on the pot, add the chanterelle mushrooms and red wine vinegar to cook quickly, and if the contents need further reducing for your taste, and re-season the mix. Carve the short rib off the bone. Start with a bed of zucchini mash, in a shallow bowl. Place carved short rib pieces on top, and spoon over tomato/mushroom braise mixture from the pot. Spoon bean salad on the side, and enjoy the fruits of your labor and patience!
