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Braised Zabuton of Snake River Farms Kobe Beef
Jonathan R. Mortimer is an authority on Idaho cuisine and the acclaimed chef of Mortimer's and B.B. Strand's restaurants in Boise, Idaho.After growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. Yield: 6 servings 40 oz. Zabuton (Kalbi Rib) of Snake River Farms Kobe Beef Salt to taste Ground black pepper to taste 1-cup canola oil 2 carrots peeled and diced 3 stalks celery Diced 1 yellow onion diced fine 1 bottle cabernet sauvignon 2 qt. veal or beef stock 6-8 sprigs fresh mint 6-8 sprigs fresh rosemary 8 small red potatoes (cooked) ¼ cup tomato paste Method: Preheat oven to 350 degrees. In a thick-bottomed braising pan heat the oil till almost smoking. Cut the zabuton into eight ounce cubes removing any excess pockets of fat. Season the Meat liberally with salt and pepper and brown the "cubes" on all sides in the oil. Remove the zabuton from the pan and pour off the oil and return the pan to the heat. Add ½ of the carrot, celery and all of the onion to the pot and allow to cook for two minutes. Return the zabuton back to the pot and deglaze the pan with the wine then add the stock, and herbs. Place the pan in the oven to cook for two to three hours. Every ½ hour rotate the meat 180 degrees. This will allow the caramelized top that is poking up out of its broth to share its color and flavor with the broth. When the meat is fork tender (able to fall apart when poked with a fork…but not yet falling apart) transfer the meat to a plate and set aside. Strain the broth through a chinoix (fine sauce strainer). Carefully skim all the fat off the broth and return the broth to the pan. Add the remaining carrot and celery to the broth with the tomato paste and potatoes and bring to a boil. Lower the heat to a simmer and allow the broth to reduce by ½ or till the constancy of warm maple syrup. Reheat the zabuton in the pan and serve the meat in warm bowls with the broth, vegetables and potatoes. |
