The executive chef of Marco Polo Plaza Cebu shares some easy-to-follow recipes for you to try at home

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During a gourmet dinner held at Marco Polo Plaza Cebu’s Blu Bar & Grill, the executive chef Stefano Verillo prepared a six-course meal designed to make chocolate dreams come true. In the event, he also shared with Philippine Tatler the recipe for some of the dishes, including the smothered beef short ribs with mole, squash mousseline, ginger, and potato straw.

INGREDIENTS:

500g US beef short ribs

100ml red wine

50g cinnamon bark

5g anise seeds

5g cloves

300ml beef stock

80g shallots

40g garlic

40g tablea chocolate

20ml olive oil

Squash mousseline

500g squash

5g salt

2g white pepper

Potato straw with ginger

100g large potatoes

30g peeled ginger

100ml olive or vegetable oil for frying

Mole sauce

80g fresh tomato

15g onion, finely chopped

5g garlic, finely chopped

5g raisins

 

A pinch of cinnamon powder

50g roasted /peeled peppers

A pinch of salt

A pinch of white pepper

20ml olive oil

A pinch of paprika

A pinch of chilli, finely chopped

50g peeled and boiled asparagus

30g potato wedges

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PROCEDURE:

For beef short ribs

  1. In a stockpot sauté the shallots, garlic in olive oil
  2. Add the red wine and beef stock
  3. Add the remaining ingredients and the beef short ribs
  4. Let the meat simmer in the sauce until it is fall-off-the-bone tender
  5. Reduce the sauce and set aside for plating

For squash mousseline

  1. Peel the squash cut into small chunks and place in a pot
  2. Add salt, white pepper, and a little water.
  3. Boil until soft. Purée the squash.

For ginger and potato straw

  1. Peel the potato and the ginger . Cut into very fine strips
  2. Keep it separate and soak in the water for five minutes.
  3. Remove from the water and place it on paper towels
  4. Fry separately in olive or vegetable oil until very crispy

For mole sauce

  1. Prepare all ingredients first
  2. Mix all together in a bowl and slowly add the olive oil
  3. It can be stored in a sealed jar in the fridge for days

For the final plate

  1. Reheat the beef ribs in its own sauce on low flame.
  2. On a plate, place the mousseline followed by the beef and the mole.
  3. Add one spoon of mole into the chocolate sauce before dressing the plate. Add asparagus, potato wedge, ginger and potato straw.