So I have this thing for Sonoma Restaurant and Wine Bar. It is the perfect place to go to on a date, out with friends, or even for alone time at the bar with a glass of wine -though the latter is easier to do when Congress is not in session.
Sonoma always amazes me with the quality of its dishes and their presentation. I went in a few weeks ago and almost didn’t want to touch the local beef dish in front of me — the picture of the shortribs after the jump just does not do it justice. I had to ask Executive Chef Michael Bonk for the recipe. So here’s how you can make Local beef short ribs with kale, sweet corn and italian pepper relish. Enjoy – it is not for beginners!
For short ribs yield = 7-9 8oz portions
- Local boneless short ribs 5#
- Salt 1cup
- Allspice ground 1T
- Black pepper ground 1T
- Chili flakes ground 1t
- Veal Stock 2qts
- Thyme 20 sprigs
- Fresh bay leaf 4
- Garlic crushed 5 cloves
- Trim fat from short ribs and portion to 8oz. Mix salt, allspice, black pepper, and chili flakes. Sprinkle liberally on short ribs and allow to cure refrigerated for 24 hours.
- After 24 hours rinse and pat dry. Sear in cast iron pan with vegetable oil.
- Place short ribs in vessel that they fit into but still has room for liquid. Cover with veal or beef stock. Place sachet of thyme, bay, and garlic into vessel. Cover tightly with foil. Bake at 300F for 6 hours.
- To test meat, insert a paring knife into short ribs. It should enter and exit without any resistance.
- Allow meat to cool in cooking liquid.
Kale yield = 10 portions
- Kale 5 bunches
- Anchovy 1
- Yellow Onion 1
- Garlic sliced paper thin on mandoline 4
- White wine 1 cup
- Salt A/N
1. Clean kale by removing leaves from stem. Discard stems. In large pot add 3T olive oil. Add anchovy. Use a wooden spoon to break it apart.
2. Make sure temperature is low so it doesn’t burn.
3. Add garlic and render until translucent.
4. Add onions and cook until translucent.
5. Add kale and turn up to medium heat.
6. Add white wine and cook. Make sure to keep stirring kale so it doesn’t burn on the bottom.
7. Cook until fully wilted and tender. 15 – 20 minutes.
8. Season with salt to taste.
Sweet Corn and Italian Pepper Relish yield = 10
- Sweet Corn 3 ears
- Green Bell Peppers 3
- Red Bell peppers 3
- Yellow Onion 1
- Cider Vinegar 1/4 cup
- Honey 1/4 cup
1. Remove corn from cob.
2. Clean and deseed peppers. Cut into brunoise.
3. Brunoise onion.
4. Heat 1T olive oil on low to medium heat in small pot. Add onions and peppers. Cook until onions are translucent.
5. Add corn, vinegar, and honey. Turn heat down to low and cook until mixture thickens and has the viscosity of relish about 10 minutes.
6. Taste and adjust seasoning.
Sonoma is located at 223 Pennsylvania Avenue, SE. The closest metro station is Capitol South (Orange/Blue lines). For more information, call 202.544.8088.