2024 Cooks the Books presented by Canadian Beef – Team 1 Durham College

2024 Taste Canada Cooks the Books

presented by Canadian Beef

Pan Seared Beef Short Ribs with Creamed Corn and Fondant Potato

Recipe by: Student Chefs Darshan Grills and Morgan Drew

Team: Durham College | Whitby, Ontario

Pan seared beef short ribs offer a deep rich flavour that matches perfectly with fondant potato, carrots, California Walnut-California Prune-beet puree, chimichurri and the three sisters’ vegetables.  A perfect fall dish.

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Pan Seared Beef Short Ribs with Creamed Corn and Fondant Potato

Course Main Course

Prep Time 1 hour hour

Servings 6 servings

Author Student Chefs: Student Chefs Darshan Grills and Morgan Drew - Team Durham College 1

Ingredients

Pan Seared Beef Short Rib:

• 6 x 5oz (180 g) boneless Canada Beef short rib trimmed
• 6 tbsp (90 mL) Club HouseⓇ Sriracha Lime seasoning
• 2 tbsp (30 mL) Each, Club HouseⓇ Garlic Powder and Onion Powder
• 2 tbsp (60 mL) Each, Worcestershire and soya sauce

Creamed Corn:

• 1 lb (454 g) frozen corn kernels
• ½ cup (125 mL) shallot minced
• 3 tbsp (45 mL) Lactantia Unsalted Butter
• 2 cup (500 mL) Lactantia 35% Cream
• ½ cup (125 mL) red pepper small dice
• ½ cup (125 mL) Beatrice sour cream
• 1 lime zest juice
• ½ cup (125 mL) cilantro, leaves
• 6 tbsp (90 mL) Président crumbled feta cheese

Fondant Potato and Butternut Squash:

• 8 oz (225 g) Each Yukon potato and butternut squash
• 2 tbsp (30 mL) Each cold unsalted butter, cubed and canola oil
• 3 sprig thyme
• 4 cups (1 L) vegetable stock
• TT salt and black pepper

California Walnut-beet-California Prune puree:

• ½ cup (125 mL) California Walnuts
• ½ cup (125 mL) Each red pickled beets and California Prunes, chopped
• 1 cup (125 mL) olive oil
• 1 clove garlic
• 1 tsp (5 mL) EACH lemon juice and zest
• 2 tbsp (30 mL) Galbani parmesan
• TT salt and black pepper

Chimichurri Sauce:

• 2 tbsp (30 mL) Each, chopped parsley, shallot, garlic, red chili
• 1 lemon zest and juice
• ¼ cup (60 mL) olive oil
• TT salt and black pepper

Glazed Vegetables:

• 6 small carrots peeled
• 6 oz (180 g) green bean
• 1 tbsp (15 mL) Lactantia butter
• TT Salt and black pepper

Garnish:

• 4 green onion julienne, 3” long
• 1 tsp (5 mL) Club HouseⓇ Ancho Chili
• 2 tbsp (30 mL) extra virgin olive oil
• 1 tbsp (15 mL) lemon juice

Instructions

Pan Seared Beef Short Rib:

• Trim each short rib, cut 6 x 5 oz (180g) portions and run through tenderizer. Place in bowl, add remaining ingredients and marinate for 30 min. Heat saute pan over high heat. Pat dry each rib, drizzle with canola oil and sear for 2 min on both sides. Allow to rest and cut in half at service.

Creamed Corn:

• Blanch frozen corn in salted boiling water for 8 min. and strain (reserve ¼ of corn to roast with red pepper). In a sauce pan, gently sweat shallot in butter until translucent. Add corn and 35% cream and simmer until thickened. Toss red pepper and ¼ of corn with oil, place on parchment lined sheet pan and roast in 400 F (205 C) oven until lightly charred. Add to cream corn, keep warm. Mix sour cream with lime and cilantro. Serve creamed corn with crumbled feta.

Fondant Potato and Butternut Squash:

• Cut potato into cylinders. Pan fry potato in butter until browned on both sides. Add thyme and stock to pan and place in 400 F (180 C) oven. Bake until potato is tender. Keep warm.

California Walnut-Beet-California Prune Puree:

• In a food processor, puree all ingredients until smooth. Season with salt and pepper, transfer to pastry bag and reserve.

Chimichurri Sauce:

• Combine all ingredients and season with salt and pepper. Reserve.

Glazed Vegetables:

• Blanch carrots and green beans in salted boiling water until al dente. Refresh in ice bath. In hot skillet add butter, carrots, beans, season and heat through. Serve immediately.

Garnish:

• Place julienne green onion in ice water for 15 min. Drain, pat dry and toss with remaining ingredients. Reserve.
• Place about 2oz (60 ml) of cream corn off centre of the plate, add crumbled feta and cilantro leaves. Neatly arrange one portion of short rib, 2 dollops of sour cream and beet puree, one fondant potato, one fondant butternut squash, one carrot, green beans, drizzle plate with chimichurri and garnish with green onion salad.

Notes

Chef’s Notes:
● Club HouseⓇ Black Pepper, Garlic and Salt Seasoning was ground and used as salt and pepper.

The 2024 student chefs selected a unique cut of beef for their recipe by exploring a new web-based education tool, the Canadian Beef Information Gateway. The Gateway has information on over 70 cuts of beef with cut descriptions, complete nutrition info per cut, how-to-cook recommendations, over 300+ recipe videos and more.

Taste Canada Cooks the Books presented by Canada Beef is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. 

The 2024 student chefs created their own unique dish following the Cooks the Books criteria based on the 2024 theme: “Global Flavours Grow in Canada”. The theme which challenged the students to explore the rich tapestry of global cuisines and cultural influences that have shaped their culinary journeys.

The challenge was to create a distinctive recipe that marries these international inspirations with the best of Canadian ingredients, branded partner products and a unique cut of Canada Beef. 

All recipes included a cut of AAA Canadian Beef as centre-of-plate and an assortment of Lactalis dairy products. Recipes used at least 60% of ingredients that are grown, produced and/or raised in Canada. The students were invited to use the What’s in Season section of the Canadian Food Focus website as their helpful resource. They also incorporated a handful of California Prunes and California Walnuts and a variety of Club House herbs and spices. 

 Photo Credits: Cathy Connally, Charley Best and Stephen Chu

Special Thanks to the 2024 Taste Canada Cooks the Books Sponsors:  

Presented by Canadian Beef