The executive chef of Marco Polo Plaza Cebu shares some easy-to-follow recipes for you to try at home
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
PROCEDURE:
For beef short ribs
- In a stockpot sauté the shallots, garlic in olive oil
- Add the red wine and beef stock
- Add the remaining ingredients and the beef short ribs
- Let the meat simmer in the sauce until it is fall-off-the-bone tender
- Reduce the sauce and set aside for plating
For squash mousseline
- Peel the squash cut into small chunks and place in a pot
- Add salt, white pepper, and a little water.
- Boil until soft. Purée the squash.
For ginger and potato straw
- Peel the potato and the ginger . Cut into very fine strips
- Keep it separate and soak in the water for five minutes.
- Remove from the water and place it on paper towels
- Fry separately in olive or vegetable oil until very crispy
For mole sauce
- Prepare all ingredients first
- Mix all together in a bowl and slowly add the olive oil
- It can be stored in a sealed jar in the fridge for days
For the final plate
- Reheat the beef ribs in its own sauce on low flame.
- On a plate, place the mousseline followed by the beef and the mole.
- Add one spoon of mole into the chocolate sauce before dressing the plate. Add asparagus, potato wedge, ginger and potato straw.