Since 1925, Le Creuset has earned an excellent worldwide reputation for our cookware, bakeware, tableware and accessories. Chefs in the world’s top restaurants, including the restaurants featured in this cookbook use and love our products, and we hope that you will as well.
Along with Tastet and 12 chefs from some of Montreal's best restaurants, we have worked to create a cookbook that brings the magic of restaurant-quality food into your home. To ensure that the particpating restaurants are able to remain staples of the Montreal food scene, all proceeds from the sale of the cookbook will be donated back to the restaurants.
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Rendang Short Ribs
Baked Apple Profiteroles
Traditional Veal Ragout
Risotto with Braised Pork & Sliced Foie Gras
“Rendang is one of the most comforting dishes in Indonesian cuisine and is quite easy to prepare. During the long cooking time, the delicious aromas sneak up on you, everyone is in a good mood and can’t wait for the meal.”
- Jean-François Côté
“Move over Apple Crisp!”
- Marc-Olivier Frappier & Jessica Noël
"This recipe is one of those old school, almost forgotten dishes, I had no idea how to make it. Fred (Morin) showed me how. It was a recipe that ditched all the modern food trends! Tasting it felt almost liberating...the idea of cooking from history rather than what was popular on that day. And damn it was good. And it shaped the way we cook at Beba today.”
- Ariel Schor, ex chef at Liverpool House and now chef and co-owner of Beba
"The risotto with braised pork and shavings of foie gras is a cult dish of the restaurant.
A timeless classic, on the menu since 2002!"
- Claude Pelletier
Serves : 6-8
Preparation : 30 minutes
Cooking: 3 h 30 minutes
Level of Difficulty: Easy
Le Creuset Product: Round French Oven,
Minimalist Coupe Pasta Bowls
Ingredients
- 8 beef short ribs
- 400g french shallots
- 18g dried chili flakes
- 30g fresh bird’s eye chili pepper
- 50g fresh garlic
- 48g fresh ginger
- 100g fresh or frozen lemon grass
- 48g fresh or frozen galagal (substitute: ginger)
- 30g belacan (fermented shrimp paste)
- 1½ red pepper
- 12g coriander seeds
- 15g cuminutes seeds
- 2 cardamom pods
- 42g sugar
- 22g salt
- 52g dark soy sauce
- 700ml beef stock
- 500ml coconut milk
Garnish
Unsweetened roasted coconut
and shredded, bunch of cilantro
Instructions
Preheat oven to 300˚F/150˚C
Mix together the 3 spices (cumin, coriander, cardamom) and toast
them in a dry skillet. Using a mortar and pestle or coffee grinder,
crush seeds to a powder and put aside.
Make a curry paste in a food processor with the shallots, fresh and
dry chiles, garlic, ginger, lemon grass, galangal, red pepper and
belacan. Add the toasted spices and pulse.
Cook the curry paste in a small amount of olive oil in a rondeau pot.
(A rondeau pot is used for braising, similar to a stock or Dutch Oven pot).
Add salt, sugar and dark soy sauce to the curry paste, and mix well.
Add the short ribs, and rub them well with the curry paste mixture.
Add the beef stock, stir until well mixed and bring to a boil.
Cover and cook in preheated oven at 300˚F /150˚C for 2 hours and
45 minutes to 3 hours.
Cool and remove the short ribs from the sauce.
Once the sauce is cool, use a ladle and skim off the fat from the top.
Bring the remaining liquid to a boil and reduce to consistency of a
fairly thick sauce.
Warm the coconut milk, add to the sauce and pour over the short ribs.
