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No.092 The official recipe of the Esquire 100.(Esquire 100)(braised veal short ribs)(Recipe)(Brief article)

Esquire

| October 01, 2006 | COPYRIGHT 2006 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Harold Dieterle is having a banner year. After serving as the sous chef under Jimmy Bradley for three years at the Harrison (one of our favorite New York City restaurants), Dieterle won Bravo's Top Chef reality series this past summer. Now, armed with $100,000 in prize money, he's opening his own Asian-inflected American bistro in New York called Perilla (a relative of mint and basil). These ribs will be on the menu.

 
BRAISED VEAL 
SHORT RIBS 
 
Blended oil as needed 
6 pounds veal short ribs 
Salt and pepper to taste 
10 cloves garlic, smashed 
2 onions, chopped 
4 ribs celery, chopped 
4 tomatoes, chopped 
1 bottle red wine 
1 bottle white wine 
1 gallon veal stock 
1 bunch savory 
 
Preheat oven to 350 degrees. 
Meanwhile, coat the 
bottom of a large pot with oil 
and bring to medium-high 
heat Season the short ribs 
with salt ...
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