A couple of weeks ago, Matt, the owner of Lecosho, came into my restaurant. I love their braised short ribs and I really wanted that recipe to be the one that I followed for my first foray into the world of braised meat. When I got up the nerve to ask him for it, he said yes! He just said yes!! I was thrilled and am happy to say that the results were awesome.
This is the part of the story where the asterisks and small world stories come in.
I'll start with the asterisks.
*Tasting notes from my guests: It was a bit salty. Really, really good! But a little salty. I chalked it up to me goofing up the proportions.
Here's the part about my 'small world' experience: A couple of days ago, Mike Easton, chef/owner of Il Corvo Pasta in Seattle, came in to my restaurant. We got to talking and it turns out that he is the former chef at Lecosho; so of course I bent his ear about how he made the sauce. I told him what I did and he immediately, without me saying anything, said,
Here's what he said to do: Take the juices from the marinating dish and reduce those down with some red wine. Strain and serve. I felt so lucky to run into him because, now, I can make them again and share with you the best way to make this dish!!
So, braised short ribs à la Lecosho, Mike, and me!
I'm so going to go on a braising kick.
ingredients for 3lb of meat:
1/2 cup + 2 tbsp brown sugar
2 1/2 tbsp salt
1 1/2 tbsp espresso grounds
2 tsp cayenne
1 tbsp ground fennel seed