4
1 rating

Cocoa Braised Shortribs, Polenta and Baby Vegetables

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Chef Nina Compton, “Top Chef New Orleans” alum, Saint Lucia’s culinary ambassador and island native, has created a menu that highlights Saint Lucia’s most notable food, chocolate.

Ingredients

Pork Ribs

  • 2 oz. lardons -- pork fat (strips or cubes) or pancetta batons
  • 1 bay leaf
  • 6 sprigs thyme
  • 1 Cup tomato paste
  • 8 Cups brown chicken stock
  • 1/4 Cup cognac
  • 8 4 oz. boneless short ribs (marinated in 4 cups of red wine and garlic overnight)
  • 2 large onions, chopped
  • 2 cloves garlic, smashed
  • 2 bottles red wine
  • 8 pieces button mushrooms, trimmed and halved
  • 8 cipollini onions or pearl onions, trimmed and peeled

Polenta

  • 80 Ounces milk
  • 1 Pound bramata polenta
  • salt
  • 1 Cup parmesean cheese
  • 1/2 Cup butter
  • 96 Ounces cream

Directions

Pork Ribs

In large chef’s pan or dutch oven, fry lardons over medium heat until fat has rendered (but not until it’s crisp). Transfer lardons to bowl with slotted spoon. Generously salt and pepper short ribs; place in hot pan, skin side down. Leave undisturbed for 6-7 minutes or until skin is golden brown. Flip, allowing second side to brown lightly. Transfer short ribs to bowl containing lardons. Sauté chopped onion, celery, and garlic, until soft, scrapping fond off bottom of pan. Add tomato paste, red wine, and chocolate, cook on low for 5 minutes. Add chicken stock, ribs, mushrooms, onions, and herbs. Cover and finish on low heat or in oven at 325°.

Polenta

Heat the milk and cream together, season with salt. When hot, add polenta and stir until thick. Reduce heat, cook for 3 hours stirring periodically. Remove from heat. Finish with parmesan and butter.