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Cauldron’s Junior Chef Spotlight: Rhone Claycamp

Rhone came to us and wanted to learn to cook his first real dinner.  We expected spaghetti and meatballs or grilled cheese sandwiches and tomato soup, but no… He wants to do Braised Short Ribs with Roasted Fennel and Mashed Potatoes.  His argument?  I want to cook something that uses Cauldron Broths!  This way we don’t have to use any flour.  OK, here we go.  This whole dish was composed and cooked by Rhone, age 11.  I sat and gave advice, but didn’t lift a finger. Promise!

Rhone is searing the seasoned short ribs

Searing ALT

Photo montage of Rhone setting up his ingredients and the well seared short ribs.

Here is where the importance of glace comes into play.  Our Glace de Poulet (left) and Glace de Viande are pure protein gelatin bombs.  This is at room temperature and will fortify and enhance Rhone’s sauce.  

Here Rhone is adding the broth to the pan that he seared the short ribs in to deglaze.  After bringing this up to a boil, he adds the glace.  Later he will add half a bottle of good red wine, his sautéed vegetables, the porcini mushrooms, thyme, and other seasonings.  All of this goes into the Dutch oven with the meat.  Into the oven for 3 hours.

 

After 3 hours the dish is done!  Carefully Rhone ladles out the sauce from the braise and strains it.  Then just a few minutes of reduction and our sauce is perfect!

While the beef was braising, he roasted whole fennel bulbs and then glazed them with white wine and Glace de Poulet.  The mashed potatoes were fun and he even let his little sister Bella help…

This is his finished presentation.  For his first ever full meal, I would say it was a smashing success!  Way to go Rhone!  

3# Short Ribs- cut into 4” chunks

½ C chopped onion

1 large carrot, chopped

1 leek, white part only, chopped

1 head of garlic, chopped

Zest of 1 large orange

5 sprigs of thyme

4 pieces dried porcini mushroom

3 Cups Cauldron Roasted Beef Bone Broth

2 C red wine

3 T Cauldron Glace de Viande

1 T cider vinegar

2 T olive oil

Kosher salt and Pepper

 

Preheat oven to 325F and set up the shelves in the lower third of the oven.

 

Sear the Beef: Season the meat well on all sides with salt and pepper.  In a heavy cast iron skillet, heat the oil up over medium high heat.  Brown the beef on all sides, about 20 minutes total.  

 

Prepare vegetables: Rough chop onions, leeks, garlic, and carrots.  When beef has been browned, remove to a heavy Dutch oven and reserve.  In the remaining hot oil, add the vegetables and sauce until golden, about 10 minutes.  Add orange zest and thyme.  Season with salt and pepper.  

 

Make Sauce: When vegetables are done add them to the meat, then return the pan to the heat and add the Cauldron Bone Broth and bring to a boil.  Using a wooden spoon, scrape up all of the browned bits from the bottom of the pan.  Add the Glace de Viande  and the wine.  Add the vinegar and the dried  mushrooms.  Bring up to a boil and taste.  Adjust seasoning.  It will need quite a bit of salt and pepper at this point.  

 

Braise: Pour the sauce over the meat and vegetables in the Dutch oven.  Bring back up to a boil on the stove and then place into the oven.  Cook for 3 hours, turning the meat once.  

 

Finish dish: When meat is tender, remove pot from oven and let stand for 10 minutes.  Remove each piece of meat carefully with tongs and pull out the bone.  It should slide out easily when hot.  Pour the hot sauce into another sauce pot and reduce down to sauce consistency, about 10 minutes.  Adjust seasoning with salt and pepper, and vinegar if needed.  
Coat meat in the sauce and serve with mashed potatoes and vegetable.  

2 Comments

Jenise
April 6, 2017

Very impressive. But not a complete surprise, given who his dad is. :) Hopefully he didn't do what I did when I served my family their first meal. Before they left the table, I gave them each a check. And waited for tips.

Leslie
April 6, 2017

That looks and sounds delicious. Way to go!!!

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