Chef Fernando Pulido of Blanca Blue Restaurant & Lounge at Garza Blanca Preserve Resort & Spa in Puerto Vallarta, Jalisco, Mexico graciously shares a delicious taste of the restaurant with his recipe for Braised Short Ribs (Costilla De Res Cargada).
We met Chef Fernando Pulido during a trip to Puerto Vallarta at the end of April 2014, while having dinner at the restaurant, Blanca Blue Restaurant & Lounge. We had the Braised Short Ribs "Costilla De Res Cargada," which were so delicious that we asked the chef for the recipe. Chef Fernando Pulido graciously shares a delicious taste of the restaurant until you can visit Puerto Vallarta.
Chef Fernando Pulido
Menu
Chef Fernado Pulido
Blanca Blue Restaurant & Lounge at Garza Blanca Resort & Spa
Braised Short Ribs "Costilla De Res Cargada"
Braised Short Ribs "Costilla De Res Cargada"
Ingredients:
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2.40
|
Grams
|
Short Ribs
|
|
0.40
|
Grams
|
Sweet Potato
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|
0.40
|
Grams
|
Asparagus
|
|
0.60
|
Grams
|
Bermuda (Red) Onion
|
|
0.60
|
Grams
|
Heavy Cream
|
|
0.20
|
Grams
|
Butter
|
|
0.03
|
Grams
|
Ginger
|
|
0.03
|
Grams
|
Maple Syrup
|
|
0.06
|
Grams
|
Carrots
|
|
0.15
|
Grams
|
White Onion
|
|
0.18
|
Grams
|
Celery
|
|
0.18
|
Grams
|
Veal Stock
|
|
0.20
|
Grams
|
Grape Juice
|
|
0.25
|
Grams
|
Red Wine
|
|
0.02
|
Grams
|
Bay Leaf
|
|
0.02
|
Grams
|
Black Pepper
|
|
0.50
|
Grams
|
Tamarind Paste
|
|
0.02
|
Grams
|
Thyme
|
|
0.02
|
Grams
|
Parsley
|
|
0.10
|
Grams
|
Tomato
|
|
0.20
|
Grams
|
Cocoa Powder
|
|
0.10
|
Grams
|
5 Spice Powder
|
Method for the Meat: Season the meat with salt, pepper, 5 Spice Powder, and cocoa power, sear meat on all sides and reserve.
In a separate pot, add the onion, celery, caramelize with the tamarind paste, and deglaze with the red wine and grape juice to lower the amount of alcohol in the red wine. Add the veal stock and the meat, season with salt and cook over a low heat for 8 hours.
Method for the Pureé: Wash, peel, and cut the sweet potato, and cook with the ginger and the milk, just under the boiling point until potatoes are tender. Pureé the potatoes and season with salt and maple syrup.
Method for the Sauce: Remove the meat from the pan, remove the fat from the top, and cook the liquids until reduced by half. Check seasonings and keep warm.
Method for the Garnishes: Cut the onion into round slices (1 cm thick), season with salt and pepper and grill, and do the same with the asparagus tips.
Plating Presentation: Arrange a generous dollop of puree on a plate, place the meat on the puree, and garnish with the onion and asparagus tips.
Chef Fernando Pulido
Buen provecho (Bon Appetit!) from Chef Fernando Pulido!
Blanca Blue Restaurant & Lounge is open daily and serves Breakfast, Lunch, and Dinner.
Blanca Blue Restaurant & Lounge
Read about our dining experience at Blanca Blue Restaurant & Lounge in the Restaurants section.
Blanca Blue Restaurant & Lounge at Garza Blanca Preserve Resort & Spa
Carretera a Barra de Navidad Km. 7.5
48390 Puerto Vallarta, Jalisco
Mexico
Resort: + 52-322-176-0700
Toll-Free: 1-855-348-9033 US and Canada
Website: www.GarzaBlancaResort.com
Facebook: www.Facebook.com/BlancaBlueRestaurant
Please read other articles on Puerto Vallarta, Mexico in the Destinations, Hotels and Resorts, Restaurants, Spas, Chefs’ Recipes, Adventures, and Gastronomy sections.
For information on visiting PuertoVallarta, please visit the website: www.VisitPuertoVallarta.com
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© June 2014. Luxury Experience. www.LuxuryExperience.com All rights reserved.
