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Monday, April 30, 2012
Lebanese Seven Spice Beef Rib, Salt Crusted Roast Chioggia Beets and Garlic Braised Swiss Chard
A very nice gourmet beef rib light entree!
Lebanese 7 spice blend is perfect for roasted beef rib. When mixed with melted butter, Lebanese 7 spice become a very tasty basting sauce for beef. Butter basted slow roasted beef rib becomes very moist and tender. The cartilaginous gelatins of of the rib meat remains intact when using this basting method. Grated lime zest is the perfect finishing touch for this Lebanese spiced beef rib!
Salt crusted roast beets is an old nearly forgotten cooking method. At least it was for me! A few weeks ago at chef school, we prepared salt crusted beets. I made the salt crusted beets after just glancing at the recipe and I had a deja vu feeling that I became preoccupied with.
Later that day, I remembered cooking salt crusted beets at a fine Provencal restaurant twenty years before. In that restaurant, we went way beyond the call of duty for every item that we cooked! That restaurant had won the Golden Spoon Award for 30 years in a row and it was Michelin star rated.
I finally remembered how great those salt crusted roasted beets were and I wanted to add that recipe to this food blog collection. At that restaurant, we used pink peppercorns in the salt coating to create a very nice "smokey light black pepper" flavor in the beet. The salt crust forces the spice flavors into the beet and that makes this cooking technique very special.
Italian chioggia beets are also called bullseye beets. When they are sliced raw, red and white target rings appear on the beets. After roasting, most of the color disappears and only the tint from the skin remains. Even though the color fades, the delicate flavor of chioggia beets remains. A delicate flavored beet, like chioggia, is perfect for the salt crusted roasting technique.
A bed of Swiss Chard is perfect for roasted beets and beef rib. Garlic braised Swiss chard is even better!
This recipe is a great lesson on how to turn a few economical food items into a very nice fine dining experience! One meaty beef rib section, like the one in the pictures, costs less than $1.00 to purchase. There was about 4 ounces of meat on this rib and that is perfect for a petite entree course, during a multi course gourmet dinner. The spiced butter basting adds cost and labor time. The spiced deglazed roasting jus adds value to the price. The salt crusted chioggia beets adds value, because of the extra labor time and expense. Braised Swiss Chard is always cooked a la minute and that commands a higher price. For a meal that has a very small food and labor cost, this appealing light entree could be sold for well over $25.00 in a fine restaurant as a third or fifth course! That makes this creative recipe worth giving a try!
Salt Crusted Roast Chioggia Beets Recipe:
One egg white and salt was barely enough to coat the beets in the pictures. If you run short on the salt slush coating, then make a little bit more. Refer to the pictures above. The salt and egg white slush in the mixing bowl was thick enough to stand up on its own. That is how thick that the coating should be!
Wash 3 trimmed medium size chioggia beets in cold water.
Place 1 egg white (or 2 egg whites) into a mixing bowl.
Add 4 pinches of thyme.
Add 3 pinches of ground sage.
Add 1 pinch of ground black pepper.
Add 1 pinch of oregano.
Add 2 tablespoons of crushed pink peppercorns.
Add enough coarse sea salt or coarse kosher salt to form a thick slushy paste.
Brush a roasting pan with vegetable oil.
Pack the spiced salt slush on each chioggia beet, so it coats the entire beat with a 1/4" thick layer.
Place each salt crusted beet on the baking pan.
Place 1 plain uncoated chioggia beet on the pan.
Note: The plain beet will be used as a gauge for doneness. When the plain beet becomes tender, then the salt crusted beets will be tender too! The salt crust becomes rock hard while roasting and it is impossible to check the temperature of the beet without breaking the crust. The plain roasted beet can be saved for another recipe.
Place the pan in a 325 degree oven.
Roast the salt crusted beets, till the plain beet on the pan becomes tender.
Beets do take quite some time to roast. The beef rib can be cooked while the beets are roasting!
Lebanese Seven Spice Butter:
Place 3 ounces of unsalted butter in a small sauce pot.
Melt the butter over low heat.
Remove the pan from the heat.
Add 2 pinches of sea salt.
Add 2 pinches of cinnamon.
Add 2 pinches of allspice.
Add 2 pinches of nutmeg.
Add 2 pinches of ground clove.
Add 2 pinches of white pepper.
Add 2 pinches of black pepper.
Add 4 pinches of coriander.
Stir the 7 spice butter.
Keep the butter warm on a stove top.
Lebanese Seven Spice Beef Rib:
Select a single bone beef rib that has the excess lean end of the bone cut off. The beef rib section should have at least 4 ounces of meat attached to the bone.
Brush the beef rib with the Lebanese 7 spice butter.
Place the beef rib on a roasting pan.
Place the pan in a 325 degree oven.
Slow roast the beef rib.
Baste the beef rib with the 7 spice butter occasionally and flip the rib occasionally.
Roast the rib till the meat begins to recede from the ends of the bones. This will happen when the meat becomes about a medium well/well done temperature.
Baste the rib one last time.
Remove the pan from the oven and let the rib rest for 1 minute.
Lebanese Seven Spice Rib Jus:
Add 1/2 cup of water to the roasting pan.
Place the roasting pan on a burner set to medium low heat.
Stir the dark roasting fond (suc) into the liquid.
After the liquid becomes a light brown beef jus color, pour the jus through a fine mesh strainer into a small container.
Keep the Lebanese 7 spice beef rib jus warm on a stove top.
Garlic Braised Swiss Chard:
The braised Swiss Chard only takes a few minute to cook, so start this recipe shortly before serving!
Wash and trim the stem ends on 4 to 6 medium large Swill Chard leaves.
Pat the leaves dry with a towel.
Heat a saute pan over medium heat.
Add 1 small splash of olive oil.
Add 1 1/2 teaspoons of garlic paste.
Immediately add the Swiss Chard leaves, before the garlic paste scorches!
Toss the leaves in the pan.
Add sea salt and black pepper.
Saute and toss till the leaves start to wilt.
Add 1/4 cup of water.
Braise quickly uncovered, till the Swiss Chard becomes tender.
Keep the braised Swiss Chard warm on the stove top. Do not discard the pink colored braising jus!
Lebanese Seven Spice Beef Rib, Salt Crusted Roast Chioggia Beets and Garlic Braised Swiss Chard:
Use the back of a chef knife to crack the hard salt crust on the chioggia beets.
Remove the beets from the crust.
Hold the warm beets with a dry towel.
Scrape the skin off of the beets with the back of a paring knife.
Trim the ends of the beets.
Give each beet a very quick light rinse under hot running water.
Cut the salt crusted roasted chioggia beets into slices.
Place a bed of the Swiss Chard on a plate.
Spoon some of the chard's pink colored braising juices on the plate.
Place the salt crusted roast chioggia beets on the Swiss Chard, so the form an outline of the roasted rib.
Place the Lebanese seven spice beef rib on top of the beets.
Spoon a generous amount of the Lebanese seven spice beef rib jus over the ends of the beets and on the plate.
Sprinkle a couple pinches of finely grated lime zest over the beef rib.
Viola! A magnificent combination of flavors! The flavor of each item on this plate accents and compliments the flavors of the other items. The moist tender basted roasted beef rib has such a nice traditional Lebanese flavor! The salt crusted roast beets? Oh wow! Yum! The garlic braised Swiss Chard is a bed that any gourmet can dream on. The lime zest adds the unexpected complimentary flavor to this entree! This light entree turned out to be a nice creative idea of mine. Give it a try! Tasty! ... Shawna