Senior sous chef at the Dog at Wingham, in Canterbury, Charlie Kendall-Smith, revealed the secrets behind one of the most popular dishes currently on the pub's menu to the Morning Advertiser.
Costing around £5.10 to make and retailing at £30, the Dog, which is number 16 on the Top 50 Gastropubs list, sells between 60 and 80 portions of braised short rib per week.
Kendall-Smith said: "This dish is an example of great British cuisine, pulling ingredients from around the world such as Dashi Powder to enhance the flavours and taking ‘Pub Grub’ to the next level.
"I believe the time and care taken to get this dish on the plate reflects on the end product. The outstanding feedback from our amazing customers makes it all worth it."
The chef described the dish as indulgent, rich, sweet, salty and full of Umammi flavour profiles, making it perfect to pair with red wine.
One thing Kendall-Smith said played a "massive part" in creating the "complex flavour profile" was searing the meat to form a rich brown crust, which he added was a "vital step" to ensure you get the most out of the product.
Braised short rib beef and clotted cream mash
20 portions
Mash:
- 5kg locally sourced potatoes
- 500g Clotted Cream
- 500ml Double Cream
- 250g Butter
- Salt
Bake 5kg potatoes then spoon out potatoes and pass twice through a ricer
Warm butter and double cream in a large saucepan
Add riced potato to the cream and butter as-well as clotted cream and salt to taste
Fold together until well combined for a smooth, creamy and buttery mash
Braised Short Rib:
- 10kg Short rib
- Veal stock
- 2 Donkey carrots
- 3 Celery
- 2 White onion
- 8 Cloves garlic
- 1 Bottle red wine
- 1 Bottle Port
- 250g Black treacle
- 100ml Soy sauce
- 4x Star Anise
- 4x Bay leaves
- 1 tbsp x Coriander seeds
- 8x Cloves
- 1 tbsp x Black peppercorns
- 1 tbsp x Mustard seeds
- 1 tbsp x Dashi powder
Evenly sear short rib to caramelise the natural sugar in the meat and form a rich brown crust (we sear in the oven on a very high heat, this helps ensure the beef is evenly seared)
In a deep gastro add all ingredients for braising the short rib
Once the beef is seared thoroughly, add to braising stock
Lid the gastro and braise overnight in the oven on 105 degrees for roughly 12-14 hours
Very carefully transfer short ribs to a clean tray and lightly press with another tray before leaving to cool and set in the fridge
Once set it will have firmed up, meaning you can portion ready for service
The braising liquid should now be passed and then reduced to a rich, sticky jus, skimming the sauce as it reduces to create perfect glossy finish
Charred Shallot:
- 10x halved banana shallots
Char the halved banana shallots, skin on and flesh side down, then braise in butter until soft
Once cooled, discard of skin and roast half a shallot to order
To Serve:
Short Rib portions can be roasted to order
Once up to core temperature glaze with Jus
Pipe warmed through mash onto plate next to the beef and sit the warm charred shallot on top
Serve with lightly dressed lambs lettuce to cut through all the rich indulgence
Finish with the Jus and top with crispy onions for texture
- Check out the previous Dish Deconstructed recipe here
- To feature in the Morning Advertiser's Dish Deconstructed series please send details and hi-res images to rebecca.weller@wrbm.com
