Chef Corey Lee, Recipes, Benu Restaurant, San Francisco, CA, California, Beef Espagnole, Entree, Main Course,
What
Recipe for Beef Espagnole from chef Corey Lee of Benu in San Francisco, CA.
Beef Espagnole
Recipe courtesy of chef Corey Lee of Benu Restaurant
Beef
- Beef Plate Short Ribs (NAMP 123B)
Beef Braising Liquid
- 500g Asian pear
- 20g sesame seed
- 80g onion
- 6g garlic
- 100g sake
- 100g mirin
- 250g tamari
- 50g ginger
- 10g salt
- 1g Korean chili flakes
- 100g sugar
- 100g daikon
- 1.5 liters water
Cherry Espagnole Sauce
- 200g dried black cherries
- 300g red verjus
- 50g sugar
- 60g shallot
- 40g garlic
- 30g butter
- 1g five spice
- 0.5g cayenne
- 15g douchi (wet)
- 30g dried Nicoise olive
- 300g veal sauce
- 1.5g xanthan gum
- Shiitake Mushroom
- Lily Bulb
- Celery
- Cherry
Directions
Beef
1) Clean short rib of all excess fat and silver skin.
2) Season with salt and pepper on both sides.
3) Sprinkle through a chinois, G.S. (activia GS transglutaminase) onto one side of half the amount of short rib.
4) Adhere the short rib with G.S. to the one without G.S.
5) Cryovac at 99% and cook at 59.5 degrees C for one hour to set the G.S. Ice down and re-cryovac at 99% with 500g of beef braising liquid.
6) Cook sous vide at 74 degrees C for 12 hours.
Beef Glaze
1) When portioning beef, reserve braising liquid.
2) Bring to a boil to clarify.
3) Pass through an illegal towel and thicken with xanthan gum at 0.2%.
Cherry Espagnole Sauce
1) Bring to a boil dried cherries, red verjus and sugar.
2) Separately, sweat shallots and garlic until soft.
3) Once soft, add five spice and cayenne to allow the spice to toast.
4) Once toasted, pour over the dried cherry liquid.
5) Add douchi, tamari, dried olive and veal sauce.
6) Bring to a boil and transfer to vita prep.
7) Puree until smooth and add xanthan gum to hydrate.
8) Once xanthan gum is hydrated, pass through a chinois and cryovac.
Shiitake Mushroom
1) Sliced and glazed with beef on pickup.
Lily Bulb
1) Cleaned and trimmed.
2) Sautéed with celery.
Celery
1) Brunoise and blanch celery.
2) Cut into ribbons.
Cherry
14) Use rounds.
Chef Corey Lee | Recipes
March 7, 2012
Benu - San Francisco, CA
Photo Credit: Justin Lewis
Who
Corey Lee is the James Beard Award-winning chef and owner of Michelin-two-starred Benu in San Francisco, California.
Why
Before opening Benu, chef Lee worked in some of the most acclaimed restaurants in the world, including seven 3-star Michelin restaurants in England and France. He was also the chef de cuisine at The French Laundry.
Recommended By
- Chef David Kinch (Manresa in Los Gatos, CA)
Recipes
Benu
SoMa
Contemporary American
22 Hawthorne Street
San Francisco CA 94105
T: 415.685.4860 (make a reservation)
Website:
Hours:
Tue - Sat: 5:30pm - 9:30pm
