Blaine Staniford

Double Cut Ribeye with Braised Beef Spring Roll, Curry and Lime

Ingredients

4 16 oz. bone in beef rib steaks

4 spring roll wrappers

2 lbs. cubed brisket beef

2 oz. cream cheese

1⁄4 bunch minced fresh cilantro

2 minced shallots

2 minced garlic

1 cup chopped shiitake mushrooms

1 cup chopped morel mushrooms

1 cup chopped chanterelle mushrooms

4 tablespoons red curry paste

1 qt. veal stock

salt and pepper

2 kaffir lime leaves

peanut oil

Method

1) Brisket Spring Roll: In medium size pot place cubed brisket and cover with veal stock. Cook on medium heat until brisket is tender and almost falling apart (approximately 5 hours). 2) Remove cooked brisket from veal stock and cool. 3) Pass veal stock through a chinois and reserve. 4) In a stainless steel bowl, combine shallots, garlic, cream cheese and cilantro. Add cold beef brisket and mix until well combined. Season with salt and pepper and roll into each spring roll wrapper. Reserve. 5) Curry Sauce: In medium size pot on high heat, place enough peanut oil to coat the bottom of the pan. Once the oil begins to smoke add the chopped mushrooms. Cook the mushrooms until well caramelized. 6) Add the curry paste and cook until lightly toasted. 7) Add reserved veal stock and kaffir lime and cook at a slow simmer until it coats the back of a spoon. 8) Season the ribeye with salt and pepper on both sides. Grill to desired temperature of doneness. 9) Once cooked to desired temperature, allow to rest for approximately 6 minutes. 10) While meat is resting, place spring roll into 350 degree F oil and cook until golden brown.

To Serve

Slice ribeye into even slices and arrange on the plate, top with reserved curry sauce and garnish with crispy spring roll.