Cowboy Potato

Name: Cowboy potato (Elevated)
Total time: 4 h
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 large Yukon Gold potatoes; 2 tbsp Duck fat; 1 tsp Sea salt; 1/2 tsp Freshly ground black pepper; 2 lb Boneless beef short ribs-cut into 2-inch pieces; 2 tbsp Olive oil; 1 Large onion-chopped; 2 Carrots-chopped; 2 stalks Celery-chopped; 4 cloves Garlic-minced; 2 Ancho chiles-seeded and rehydrated; 1 cup Beef broth; 1 cup Dry red wine; 2 sprigs Fresh thyme; 1 tsp Salt; 1/2 tsp Black pepper; 4 tbsp Butter; 4 tbsp All-purpose flour; 3 cups Whole milk; 1 cup Smoked Gouda cheese-shredded; 1/4 tsp Nutmeg; 1 Red onion-thinly sliced; 1/2 cup White vinegar; 1/4 cup Sugar; 1 tsp Salt; 2 tbsp Chopped chives

⏱4h

👥4 servings

🔥950 cal

Hard

🍽️Fusion

Gourmet baked potatoes with tender ancho-braised short ribs, smoked gouda béchamel, and pickled red onions.

4 large Yukon Gold potatoes

2 tbsp Duck fat

1 tsp Sea salt

1/2 tsp Freshly ground black pepper

2 lb Boneless beef short ribs-cut into 2-inch pieces

See all 28 ingredients ↓

(0 reviews)

⏱4h

👥4 servings

🔥950 cal

Hard

🍽️Fusion

Gourmet baked potatoes with tender ancho-braised short ribs, smoked gouda béchamel, and pickled red onions.

#potato #comfort food #gourmet #dinner #short ribs

Instructions

Preheat oven to 400°F (200°C).
Scrub Potatoes and pat dry. Pierce each potato several times with a fork.
Rub Potatoes with Duck fat, Sea salt, and Freshly ground black pepper.
Bake for 45-60 minutes, or until Potatoes are easily pierced with a fork.
While the potatoes bake, prepare the Pickled Red Onions. Combine all Pickled Red Onions ingredients in a jar or bowl. Let sit for at least 30 minutes, or up to several hours, shaking or stirring occasionally.
Prepare the Short Ribs. Season Short Ribs with Salt and Black pepper. Heat Olive oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned. Remove Short Ribs from the pot and set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 8 minutes. Add Garlic and cook for 1 minute more.
Add Ancho chiles, Beef broth, Dry red wine, and Fresh thyme to the pot. Bring to a simmer. Return Short Ribs to the pot. Cover and braise in a 325°F (160°C) oven for 3 hours, or until Short Ribs are very tender.
Remove Short Ribs from the pot and shred with two forks. Strain the braising liquid and return it to the pot. Simmer over medium heat until reduced by half. Return the shredded Short Ribs to the sauce and keep warm.
Prepare the Smoked Gouda Béchamel. Melt Butter in a saucepan over medium heat. Whisk in All-purpose flour and cook for 1 minute, stirring constantly.
Gradually whisk in Whole milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and cook for 5 minutes, stirring occasionally.
Remove from heat and stir in Smoked Gouda cheese, Nutmeg, Salt, and White pepper until the cheese is melted and smooth.
Once the Potatoes are cooked, slice each potato lengthwise.
Top with Ancho-braised short ribs, Smoked gouda béchamel, and Pickled red onions.
Garnish with Chopped chives.
Serve immediately.

Ingredients

Potatoes
4 large 900 g Yukon Gold potatoes
2 tbsp 30 mL Duck fat
1 tsp 5 g Sea salt
1/2 tsp 2.5 g Freshly ground black pepper
Short Ribs
2 lb 900 g Boneless beef short ribs-cut into 2-inch pieces
2 tbsp 30 mL Olive oil
1 1 Large onion-chopped
2 2 Carrots-chopped
2 stalks 2 stalks Celery-chopped
4 cloves 12 g Garlic-minced
2 2 Ancho chiles-seeded and rehydrated
1 cup 240 mL Beef broth
1 cup 240 mL Dry red wine
2 sprigs 2 sprigs Fresh thyme
1 tsp 5 g Salt
1/2 tsp 2.5 g Black pepper
Smoked Gouda Béchamel
4 tbsp 60 g Butter
4 tbsp 30 g All-purpose flour
3 cups 720 mL Whole milk
1 cup 115 g Smoked Gouda cheese-shredded
1/4 tsp 1.25 g Nutmeg
Salt To taste
White pepper To taste
Pickled Red Onions
1 1 Red onion-thinly sliced
1/2 cup 120 mL White vinegar
1/4 cup 50 g Sugar
1 tsp 5 g Salt
Garnish
2 tbsp 30 g Chopped chives

Equipment

Oven
Baking sheet
Fork
Dutch oven
Jar or bowl
Saucepan
Strainer

Instructions

Preheat oven to 400°F (200°C).
Scrub Potatoes and pat dry. Pierce each potato several times with a fork.
Rub Potatoes with Duck fat, Sea salt, and Freshly ground black pepper.
Bake for 45-60 minutes, or until Potatoes are easily pierced with a fork.
While the potatoes bake, prepare the Pickled Red Onions. Combine all Pickled Red Onions ingredients in a jar or bowl. Let sit for at least 30 minutes, or up to several hours, shaking or stirring occasionally.
Prepare the Short Ribs. Season Short Ribs with Salt and Black pepper. Heat Olive oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned. Remove Short Ribs from the pot and set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 8 minutes. Add Garlic and cook for 1 minute more.
Add Ancho chiles, Beef broth, Dry red wine, and Fresh thyme to the pot. Bring to a simmer. Return Short Ribs to the pot. Cover and braise in a 325°F (160°C) oven for 3 hours, or until Short Ribs are very tender.
Remove Short Ribs from the pot and shred with two forks. Strain the braising liquid and return it to the pot. Simmer over medium heat until reduced by half. Return the shredded Short Ribs to the sauce and keep warm.
Prepare the Smoked Gouda Béchamel. Melt Butter in a saucepan over medium heat. Whisk in All-purpose flour and cook for 1 minute, stirring constantly.
Gradually whisk in Whole milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and cook for 5 minutes, stirring occasionally.
Remove from heat and stir in Smoked Gouda cheese, Nutmeg, Salt, and White pepper until the cheese is melted and smooth.
Once the Potatoes are cooked, slice each potato lengthwise.
Top with Ancho-braised short ribs, Smoked gouda béchamel, and Pickled red onions.
Garnish with Chopped chives.
Serve immediately.

Nutrition per serving

Calories 950

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Cowboy Potato

Cowboy Potato

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