From: Chef Nate Garyantes, 821 Market Street Bistro, Philadelphia. Yield: 24 portions. BRAISED SHORT RIBS: 24 1-lb. ribs as needed, salt and pepper 6 Tbsp. olive oil 6 cups onion, chopped 3 cups carrots, chopped 3 cups celery, chopped 9 cups red wine 3 gallons veal stock 1 1/2 cups sherry vinegar 3 Tbsp. juniper berries 3 Tbsp. black peppercorns 6 bay leaves SMOKED POLENTA: 9 cups milk 9 cups chicken stock 2 Tbsp. salt 6 cups polenta 3 cups grated Parmesan cheese 6 oz. butter 1 1/2 cups ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.