The Breakdown: Beef Short Rib Confit

The dish is part of a multicourse pop-up dinner by Adia, happening this month at The Hood Kitchen Space in Costa Mesa.
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1. Onion dashi—made from onion juice, beef stock, and soy sauce—is served tableside.

2. Crispy, baked kale serves as a garnish with green apple sorrel, mustard flowers, violas, and micro thyme.

3. Russet potatoes are grated and slow-cooked in pork fat. They are then drained, pressed, and deep-fried into a hashbrown.

4. Red shallots are braised in sherry vinegar, Minus 8 vinegar, and brown sugar, creating a sweet-and-sour flavor.

5. Beef short rib is cooked in its own fat at a low temperature, resulting in a rich and tender cut of meat.

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