Season the Short Ribs with Salt and Pepper. Heat the Olive Oil in a Dutch oven over medium-high heat and sear the Short Ribs on all sides. Remove the Short Ribs and set aside.
Deglaze the Dutch oven with the Red Wine, scraping up any browned bits. Add the Beef Broth and Bay Leaf. Return the Short Ribs to the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the Short Ribs are fork-tender.
Remove the Short Ribs from the Dutch oven and shred the meat. Discard the Bay Leaf. Return the shredded Short Ribs to the Dutch oven. Add the Diced Tomatoes, Black Beans, Chipotle Peppers, and Cocoa Powder. Simmer for 15-20 minutes, stirring occasionally.
In a bowl, whisk together the Duck Eggs and Crème Fraîche. Season with Fleur de Sel.
Heat the Clarified Butter in a non-stick skillet over medium heat.
Pour the egg mixture into the skillet and cook, lifting the edges to allow uncooked egg to flow underneath, until the omelet is mostly set but still slightly moist.
Spread the Short Rib Chili evenly over one half of the omelet.
Sprinkle the Smoked Gouda over the Chili.
Fold the omelet in half, covering the Chili and Cheese.
Cook for another minute or two, until the Cheese is melted and the omelet is cooked through.
Warm the Wrap in a dry skillet or microwave until pliable.
Place the omelet in the center of the Wrap.
Fold the sides of the Wrap in, then roll it up tightly.
Garnish with Micro Cilantro and serve immediately.
Ingredients
1
8 oz227 gBeef Short Ribs
1 tbsp15 mLOlive Oil
1/4 cup60 mLDry Red Wine
2 cups473 mLBeef Broth
11Bay Leaf
1/2 cup120 gDiced Tomatoes
1/4 cup60 gBlack Beans, drained and rinsed
1 tbsp15 mLChipotle Peppers in Adobo Sauce, minced
1 tsp5 mLCocoa Powder
33Large Duck Eggs
1 tbsp15 mLCrème Fraîche
PinchPinchFleur de Sel
1 tbsp15 mLClarified Butter
1/4 cup30 gSmoked Gouda, shredded
11Large Handmade Flour Tortilla
1 tsp5 mLMicro Cilantro
Equipment
Dutch oven
Non-stick skillet
Whisk
Bowl
Spatula
Instructions
Season the Short Ribs with Salt and Pepper. Heat the Olive Oil in a Dutch oven over medium-high heat and sear the Short Ribs on all sides. Remove the Short Ribs and set aside.
Deglaze the Dutch oven with the Red Wine, scraping up any browned bits. Add the Beef Broth and Bay Leaf. Return the Short Ribs to the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the Short Ribs are fork-tender.
Remove the Short Ribs from the Dutch oven and shred the meat. Discard the Bay Leaf. Return the shredded Short Ribs to the Dutch oven. Add the Diced Tomatoes, Black Beans, Chipotle Peppers, and Cocoa Powder. Simmer for 15-20 minutes, stirring occasionally.
In a bowl, whisk together the Duck Eggs and Crème Fraîche. Season with Fleur de Sel.
Heat the Clarified Butter in a non-stick skillet over medium heat.
Pour the egg mixture into the skillet and cook, lifting the edges to allow uncooked egg to flow underneath, until the omelet is mostly set but still slightly moist.
Spread the Short Rib Chili evenly over one half of the omelet.
Sprinkle the Smoked Gouda over the Chili.
Fold the omelet in half, covering the Chili and Cheese.
Cook for another minute or two, until the Cheese is melted and the omelet is cooked through.
Warm the Wrap in a dry skillet or microwave until pliable.
Place the omelet in the center of the Wrap.
Fold the sides of the Wrap in, then roll it up tightly.
Garnish with Micro Cilantro and serve immediately.
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