Braised Beef Rib Platter with Maple-Glazed Pearl Onions and Carrots and a Butternut Squash Maple Mousseline


Beef

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Preparation Time:
Cooking Time:
2 portions
Metric Imperial

Ingredients

BRAISED BEEF

  • 1 lb boneless beef (or pork) ribs, or 800 g (1 3/4 lb) bone-in beef (or pork) ribs
  • 2 tbsp vegetable oil
  • Salt and ground pepper
  • 1 carrot, sliced
  • 1 onion, peeled and sliced
  • 1 stalk celery, chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 cup red wine
  • 6 cups veal stock or demi-glace
  • 1 bunch parsley
  • 1 stem thyme
  • bay leaf
  • Butter or cornstarch, as needed

MOUSSELINE

  • 1 butternut squash
  • 2 tbsp olive oil
  • 1/4 cup maple syrup (preferably dark syrup for its robust flavour)
  • Salt and ground pepper
  • 1/4 cup butter
  • Chile pepper, to taste

GLAZED VEGETABLES

  • 8 pearl onions, peeled
  • 4 baby carrots, washed
  • 1 cup white poultry stock or vegetable broth
  • Salt and ground pepper
  • Butter, as needed

Method

BRAISED BEEF

  1. Put a little vegetable oil in an ovenproof pan and brown the ribs on each side. Season with salt and pepper.
  2. Add the carrot, onion, celery, garlic, and red wine. Cover with veal stock. Add the parsley, thyme, and bay leaf. Cover (with a lid or aluminum foil) and put in a 160° C (320° F) oven for five hours.
  3. After cooking time elapses, remove the ribs and divide into 2 portions. Set aside.
  4. Strain cooking juices through a sieve and de-fat. Put back into a saucepan and reduce by half. Thicken with butter or cornstarch as needed and adjust the seasonings. Reserve sauce.

MOUSSELINE

  1. Cut butternut squash in half, place on baking sheet, drizzle with olive oil and 15 ml (1 tbsp) maple syrup, then season with salt and pepper. Bake 30 minutes in a 200° C (400° F) oven.
  2. Remove from oven, keeping only the pulp. Purée in a food processor, add the butter and chile pepper, then adjust the seasoning.

GLAZED VEGETABLES

  1. In a saucepan, glaze the pearl onions and carrots with the white stock, butter, and 15 ml (1 tbsp) maple syrup for 4 or 5 minutes over low heat. Season with salt and pepper.

Assembly

  1. On each plate, start with an amount of mousseline, add the glazed vegetables, then a portion of beef, and top with sauce.
  2. You may heighten the flavour by adding a drizzle of maple syrup to the plate.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Olivier Perret

Chef

Beef Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Add something special to your summer menu this year.

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!