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About the Dish

2 pounds Braised Beef Shortribs
12 ounces Potatoes
1 ounce Parmesan Cheese
1 Spring Onion
1 tablespoon Prepared Horseradish
1 tablespoon All Purpose Flour
1 Farm Eggs
6 ounces Carrot
3 ounces Radish
2 tablespoons Sherry Vinegar
5 sprigs Parsley
2 pats Butter
Per Serving
Calories 1090
Total Fat 60 g
Saturated Fat 22 g
Trans Fat 260 g
Cholesterol 260 mg
Sodium 1960 mg
Total Carbohydrates 28 g
Dietary Fiber 4 g
Sugar 10 g
Protein 104 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Reclaimed Rye Amber aged on French Oak

Reclaimed Rye Amber aged on French oak is a study in the ‘caramelization’ of proteins through the maillard reaction, which pairs perfectly with braised short ribs. Just as the dish is given depth through the addition of a spring onion potato cake and carrot-radish salad, the beer’s depth is enhanced through its gentle hop character and a quick aging. The French oak adds a subtle note of a vanilla and slight tannin structure.

Pairing courtesy of Creature Comforts Brewing

METHOD

1
(Please note the ribs have already been fully cooked, and the sauce in the bag is meant to be served with the meat. ) • Place unopened bag in a pot large enough to hold it, and cover with water. • Take the bag out, and place the pot over high heat.
2
MISE EN PLACE • Halve and thinly slice radishes. • Halve and thinly slice carrots. • Pick parsley leaves. • Peel potato. Cut into 1/2-inch dice. • Halve onion lengthwise. Thinly slice crosswise, keeping white and green parts separate.
3
• In a saucepan, cover potato with water. Add 1 teaspoon kosher salt, and place over medium-high heat. • When water boils, reduce heat to medium-low. Simmer until potatoes are very tender, 15-20 minutes.
4
When water in short rib pot simmers, reduce heat to low. Return short rib bag to the pot. Simmer until warm throughout, about 30 minutes.
5
• Carefully remove bag from hot water. • Discard water, and return pot to stove. • Cut a small opening in one corner of the bag, and carefully pour sauce into empty pot. Increase heat to high. • When sauce boils, reduce heat to a simmer. Cook, stirring occasionally, until sauce is thickened and reduced by half, about 20 minutes. • Remove pot from heat.
6
Cut beef into portions as desired.
7
• Heat oven to 250° F. • Drain potatoes. • Transfer to a bowl. Mash until smooth. • Fold in Parmesan, onion greens, horseradish, flour and egg. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
8
• Place a skillet over medium heat. Add 2 tablespoons cooking oil. When oil is hot, scoop potato cake batter in 1-2 portions per guest (do not crowd skillet). Cook without disturbing until batter is set and browned on bottom, 3-4 minutes. • Flip, and cook until golden, about 3 minutes. • Transfer pancakes to a lined rack. Keep warm in oven.
9
In a bowl, toss together carrot, radish, onion whites, 2 tablespoons olive oil, sherry vinegar and parsley. Taste and adjust seasoning as desired with kosher salt.
10
• Place sauce over medium heat. Add short ribs to sauce. • Stir in butter to melt. Taste and adjust seasoning as desired. • Divide hot potato pancakes between plates. If pancakes were made ahead, rewarm in oven. • Top cakes with short rib and carrot-radish salad. Drizzle sauce around, and enjoy!