Main Dish
Zazu Short Rib Shepherd's Pie
Merriam Vineyards
11650 Los Amigos Road
Healdsburg, CA 95488
merriamvineyards.com
- RECIPE YEAR: 2013
- RECIPE BY: Duskie Estes and John Stewart, Zazu
- YIELD: Serves 30
- PAIRS WELL WITH: Merriam Cabernet Sauvignon
Chefs Duskie Estes and John Stewart are masters at butchering and cooking meat. In their inspired version of shepherd's pie, they incorporate both beef and pork - double the flavor in a dish that feeds a crowd. Top the slow-roasted meat with your favorite mashed potatoes.
Ingredients:
- 5 pounds bone-in beef short ribs
- 5 pounds bone-in pork shoulder
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup olive oil
- 4 quarts mirepoix (diced onions, carrots and celery)
- 1 bottle (750 ml) Merriam red wine
- 1 can (#10) tomatoes (12 cups)
- 2 1/2 quarts chicken stock
- 1 bunch fresh oregano, chopped
- 4 bay leaves
- 1 tablespoon Calabrian chile oil
- 1 teaspoon red pepper flakes
- 12 garlic cloves, peeled and smashed
- Mashed potatoes as needed
- Grated Parmesan cheese for sprinkling
- 2 cups gremolata (minced garlic, parsley and lemon zest)
Directions:
Preheat the oven to 350°F. Generously season the beef ribs and pork shoulder with salt. In a large, heavy pan over high heat, warm the olive oil. Working in batches, add the meat and sear until browned on all sides. Transfer to a large platter. Add the mirepoix to the pan and cook, stirring occasionally, until lightly browned. Return the meat to the pan, add the wine and simmer for 5 minutes. Add the tomatoes, stock, oregano, bay leaves, chile oil, red pepper flakes, garlic, salt and black pepper, along with enough water to cover the meat halfway. Cover the pan with aluminum foil, transfer to the oven and roast until the meat is tender, at least 3 hours. Increase the oven temperature to 400°F. Remove and discard the bones and bay leaves from the pan. Using tongs, place the meat in heatproof serving bowls. Top each portion with a spoonful of mashed potatoes and a sprinkling of cheese. Transfer the bowls to the oven and bake until the potatoes are golden brown. Sprinkle with the gremolata and serve.
