Recipe courtesy Chef Louis Maldonado, Spoonbar, Healdsburg, CA
Published: November 23, 2015
In a large pot, combine 4 quarts of water, salt, sugar, thyme, chili flakes and toasted coriander seeds and whisk till incorporated. Add the chuck and brine overnight.
The next day remove the beef from brine and pat dry, sear in a cast-iron pan over medium-high heat. Cover with water and braise in a 350°F oven for 2–3 hours, or until fork tender. Let cool in the braising liquid and remove. When able to handle, cut into 6 portions and reserve until ready to use.
Bring the beef jus to a boil and add the fish sauce, shallot and red wine vinegar. In a blender on high, whirl the sauce until fully incorporated, then slowly add the clarified brown butter until fully emulsified.
Grill or sear the reserved beef chuck portions, and keep warm in a low oven. Chef likes to keep the quinoa at room temp for this dish. Place the quinoa on a plate with the turnips on top, place the chuck on top and spoon some sauce on the chuck. Chef Maldonado likes to heap everything on top of foraged wild greens. Serves 6.
3 each baby turnips, halved, with the tops on
2 each lemons
4 quarts water
3 tablespoons olive oil
Salt to taste
Combine the water and juice from the lemons, peel the turnips and hold in the water till ready to use so they won’t oxidize. Preheat a 450°F oven. Toss the turnips in the olive oil and salt. Roast on a sheet tray for 20 minutes.
4 cups quinoa
8 cups water
¼ cup butter
Salt to taste
Melt the butter in a pot. Add the quinoa and toast for 2 minutes. Add the water and slowly simmer for 20 minutes, stirring occasionally so it won’t stick to the pot. Finish with salt to season. The quinoa should be dry when finished cooking.
Papapietro’s Pauline’s Vineyard Zinfandel (Dry Creek Valley).