Crispy Short Rib + Charred Octopus + Salsa Verde

I have to say that I was never the biggest fan of surf and turf until I discovered the magical combo of beef and octopus. This dish combines a spicy tender braised short rib that is crisped in a searing hot pan, with charred octopus that has been poached in a flavorful broth. The light but bold salsa verde elevates the dish my bringing herbaceous notes and a sharp bite. 

I made this dish for the finale Surf and Turf dish on the Taste. Chef Waxman taught me his salsa verde, so I made mine a touch different, but it is inspired by a true legend. 

As always, this is meant to inspire. Perhaps you cook just the octopus, or the short rib... but the salsa verde is a must. Enjoy in good health! 

Crispy Short Rib + Seared Octopus
Serves 4

BeefOcto - 5'' x 7'' 
Hand Cut Collage By Inas Al-Soqi

Short Rib - serves 4

·         Short Rib – 6 lbs (with bone)

·         Rub

o   Cumin – 3 tbsp

o   Smoked Paprika – 1 tbsp

o   Togarashi – 2 tbsp

o   Paprika – 1 tbsp

o   Brown Sugar – 3 tbsp

o   Fennel Seed – 1 tbsp

o   Salt – 2 tbsp

·         Olive Oil – 2 tbsp

·         Beef Stock – 1 quart

·         Lemongrass – 2 stalks (prepped)

·         Thai Bird Chili – 2 each

·         Onion – 1 each cut into large chuncks

·         Tomato paste – 2 tbsp

·         Fish Sauce – 1/8 cup

·         Cilantro – stems of 1 bunch

·         Thyme – ½ bunch

Method

Rub the short ribs with the spice rub and let sit for up to 1 day.
In a hot pan sear every side of the short rib until it is brown. A little bit of burning is ok, it is just the sugar in the rub.
Next place all the short ribs in a high walled roasting pan after searing.

When finished searing add tomato paste and onion to the same pan and let cook. De-glaze the searing pan with some stock. Add the remaining ingredients into the pan. The liquid should go almost to the top of the meat. Add aromatics on top. Taste the braising liquid to see if it needs more seasoning. It should not be too salty as it will reduce and get stronger.

Cover with tinfoil and put into 275 degree oven for about 3 hours or until tender.

Remove the meat, strain the sauce and begin to reduce it over medium heat. When it is the desired flavor use as sauce. You can thicken the sauce by making a slurry with corn starch (2 tbsp each) Do this by mixing corn starch and water, whisk into the sauce. When it comes to a boil it will thicken.

To serve the short rib – remove it and sear in an hot pan on all sides. Add some braising liquid to then glaze the meat.

Octopus Serves 4

·         Octopus  - 1 each (large) 3-4 lbs

·         Chicken Stock – 1 quart

·         Red wine – 2 cups

·         Thyme – ½ bunch

·         Lemon – ½ each

·         Onion – ½ sliced

·         Garlic – 2 cloves

·         Sachet  d’espice

o   Black pepper – 1 tbsp

o   Star anise – 1 each

o   Corriander – ½ tbsp

Method

If you get a whole octopus, make sure you clean it. Press on the head to the belly removing the black dot (it is a hard alien looking structure) in the center  of the underside.  Rub the octopus with salt and a little water vigorously for 5 min. The water should froth. Rinse.

In a pot put the stock and all the ingredients. Bring to a boil, reduce heat. Give the liquid a taste, it should be very flavorful.  

Add the octopus to the liquid. Keep it  submerged by putting a plate on top. Simmer for 1 ½ hours and check tenderness. It should be very tender. If it needs more time simmer for an additional 15 min. Remove from the liquid and let dry.

Cut the octopus into pieces. I like to cut each tentacle into 2 pieces. Make sure you eat the body too!

To serve, sear the octopus in a hot pan with olive oil on all sides until crispy.

Salsa Verde

·         Garlic – 1 clove minced

·         Shallot – ½ each minced

·         Anchovy – 1 each

·         Capers – 2 tbsp

·         Red Pepper Flake – 2 tsp

·         Parsley – ½ cup picked then mince

·         Tarragon – ½ bunch

·         Mint – ¼ cup picked then minced

·         Olive Oil  - ½ cup

·         Lemon Juice – juice of 2 lemons

·         Salt and pepper to taste

Method

Building this sauce on the board, start by mincing the garlic and shallot. Add in the anchovy and capers. Add a touch of salt and olive oil to lubricate the ingredients. Continue mincing and add in the parsley, tarragon and then mint. Add the red pepper and rest of ingredients. Move the mixture to a bowl and add more olive oil and lemon. Season with salt and pepper. 

Who knew that a cow and an octopus could be friends? I guess salsa verde just brings people, or animals together. 

Crispy and Tender Octopus, Spicy Arugula, Red Pepper Romesco

Growing up I had a love hate relationship with octopus. As a kid I fancied myself an adventurous eater, I thought ordering octopus was a step in the right direction. Unfortunately my initial experiences with octopus did not turn out so well... it would be either too tough, or too mushy. Then I tasted a perfectly cooked piece of octopus and I needed to perfect this ingredient, soft, moist, crunchy. The key is to prepare the octopus in a flavorful broth, cooking it low and slow allows the flavor to infuse into the meat. Then you must sear the octopus in a bit of oil, butter and herbs, developing a delicious and aromatic crust. This recipe includes the rich preparation of octopus juxtaposed with crunchy jicama, spicy arugula and a velvety puree of well seasoned roasted vegetables and Marcona almonds. 

I hope you truly enjoy this recipe. I encourage you to try it, it will be well worth it. And as always, have fun when you are cooking and make the recipe yours. Follow your senses, follow your nose and tongue... it is far better than any recipe you will ever read. 

Ingredients

Braised Octopus
Octopus - 2 each cleaned 
Tomato - 1 each cut in half
Lemon - 1 each cut in half
Onion - 1 each sliced
Thyme - 3 sprigs
Bay Leaf - 1 each
Star Anise - 1 each
Juniper Berries - 2 each
White Wine - 3 cups
Seafood Stock - 3 cups

Extra Virgin Olive Oil - 1/4 cup (to crisp after braise)
Butter - 1 tbsp
Rosemary and Thyme - 1 sprig each

Romesco Sauce
Roasted Red Pepper - 3 whole peppers with seeds and skin removed
English Cucumber - 1/2 peeled
Tomato - 1/2 cup diced
Marcona Almonds - 1/4 cup soaked
Shallot - 1/2 sliced
Smoked Paprika - 2 tsp
Olive Oil - about 1/3 cup
Sherry Vinegar - 2 tbsp (to taste) 
Lemon - 1 squeeze (to taste)
Honey - to taste (about 1 tbsp)
Salt and Pepper - to taste

Arugula, Jicama and Cucumber Garnish
Jicama - 1 cup small dice
Cucumber - 1 cup small dice
Arugula - 1 handful 
Olive Oil - 2 tbsp
Shallot - 1 tbsp
Lemon Juice - 1/2 juiced
 

Method

Octopus - In a medium sized stock pot sweat the tomato, onion and lemon. When the vegetables become aromatic add the herbs, spices and both tomato and white wine.  Bring to a boil, turn down and add the octopus. Cover and place in the oven at 350 for 90 min. or until the octopus becomes very tender. Remove from the pot and let cool. 

To crisp, heat a pan over medium high heat and add olive oil, place seasoned octopus in the pan and cook for about 90 seconds on each side, or until it is golden and crispy. After the first side is cooked add some thyme to the pan for additional aroma. 

Romesco Sauce - roast the red pepper over an open flame, place in a bowl, cover it with plastic wrap to let them steam. When they are cooled off a bit, peel the pepper and separate from the seeds. Do not wash them! That will get rid of all of the flavor. In a blender put the pepper, cucumber, shallot, almonds and a bit of vinegar. Blend on high. When smooth begin to drizzle the olive oil in. If it is too thick add a bit of water. Season with salt, pepper, lemon juice and sherry vinegar. Pass through a chinois (sieve) and then fold in the chopped herbs. 

Garnish - dice the vegetables, season with salt and pepper and toss in shallot, olive oil and lemon juice. 

To Plate -  Place the garnish of jicama and cucumber on the bottom of the plate. Randomly place the octopus tentacles around the plate. Pour the Romesco Sauce around the octopus and serve.