Roasted Bone Marrow Consommé Round 3 (Short-Rib Pelmeni)
🍳 stovetop
⏱ 210 min
🍽 serves 10
📋 15 ingredients
Nutrition per serving
1000
calories
66.3g
protein
36.6g
carbs
66.0g
fat
Ingredients per serving
- 4.0 each short-rib pelmeni dough
- 0.6 oz Peeled Garlic
- 0.5 oz beef bones
- 0.4 oz Celery
- 0.4 oz Water
- 0.3 each Large Carrots
- 0.3 lb short-rib meat
- 0.2 oz Onions
- 0.2 oz tomato paste
- 0.2 tsp Kosher Salt
- 0.1 cup all-purpose flour
- 0.1 oz Black Pepper
- 0.1 cup scallion oil pearls
- 0.1 tsp Maldon sea salt
- 0.05 oz micro chive
Method
1. Preheat the oven to 400°F.
2. Place beef bones on a roasting pan and roast in the preheated oven for 45 minutes until well-browned.
3. In a large stockpot, sauté chopped onions, carrots, celery, and minced garlic over medium heat until vegetables are soft, about 10 minutes.
4. Add tomato paste to the vegetables and cook for an additional 2 minutes, stirring frequently.
5. Transfer the roasted bones to the stockpot with the vegetables. Add short-rib meat pieces, flour, and water. Bring to a boil, then reduce heat to low and simmer for 3 hours, skimming any impurities that rise to the surface.
6. Strain the consommé through a fine-mesh sieve into another pot, pressing on solids to extract as much liquid as possible. Discard the solids.
7. Return the strained consommé to the heat and season with kosher salt and cracked black pepper. Simmer for 10 minutes to meld flavors.
8. Prepare short-rib pelmeni according to your recipe, blanching them in boiling water until they float to the surface, about 3-4 minutes. Drain and set aside.
9. To serve, ladle consommé into deep porcelain bowls. Add 4 short-rib pelmeni per portion.
10. Garnish each bowl with scallion oil pearls, micro chive, and a sprinkle of Maldon sea salt.
