Name: Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms
Yield: Makes 4 servings
Ingredients: 4 (8-ounce) boneless beef short ribs; Fine sea salt and freshly ground black pepper; 1/4 cup olive oil; 2 medium carrots, peeled and thinly sliced; 2 celery stalks, thinly sliced; 1/2 medium onion, thinly sliced; 4 cloves garlic, crushed; 1 (2-inch) piece fresh ginger, peeled and minced; 1 jalapeño, sliced; 2 dried bay leaves; 1/8 teaspoon whole black peppercorns; 1/8 teaspoon whole cloves; 2 cups balsamic vinegar; 1/4 cup tamarind paste; 1/4 cup molasses; 5 anchovy fillets; 1 quart beef stock or low-sodium beef broth; 2 cups veal demi-glace; 1 pound sunchokes, peeled and thinly sliced; 4 cups heavy cream; 1/4 cup unsalted butter; 2 tablespoons chopped black truffles; Fine sea salt and freshly ground black pepper; 1 bunch fresh watercress (thin stems and leaves only); 1/2 cup extra-virgin olive oil; Fine sea salt and freshly ground black pepper; Zest of 1 lemon; 3 tablespoons olive oil; 1 pound fresh chanterelle mushrooms, cleaned and trimmed (halved or quartered if large); 4 tablespoons unsalted butter

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Tamarind-Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle MushroomsMasterChef

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

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