…and Pickled Brussels Sprout Slaw
Courtesy of Amy Kritzer (author What Jew Wanna Eat)
Serves 2 to 4 (multiplies easily)
- 2 pounds (.9 kg) bone in short ribs
- 3 cups (720 ml) pomegranate juice, divided
- Kosher salt, to taste
- freshly cracked black pepper, to taste
- ½ cup (120 ml) water
- ½ cup (120 ml) apple cider vinegar
- ¼ cup (48 g) sugar
- 2 teaspoons (10 ml) kosher salt
- 1 clove garlic, peeled and crushed
- 2 cups (240 ml volume) shaved Brussels sprouts
- Parsley, for garnish
- Pomegranate arils, for garnish
- Marinate the short ribs in 2 cups of the pomegranate juice, covered and refrigerated, for 24 hours, flipping occasionally.
- Fill and preheat the SousVide Supreme water oven to 146F/63.5C.
- Remove the ribs from the juice and discard juice.
- Pat the ribs very dry with paper towels, season them with salt and pepper to taste, and vacuum seal them in cooking pouch(es) in a single layer.
- Submerge the pouch(es) in the water oven to cook for 48 hours.
- Meanwhile, sometime while the ribs are cooking, whip up some quick pickled sprouts as follows:
- Combine the vinegar, sugar, salt, and garlic in a medium saucepan over high heat.
- Cook the mixture until the sugar has dissolved; pour it over the shaved sprouts; let cool.
- Transfer to a clean container, cover, and refrigerate.
- Once the ribs are cooked to perfection, make the sauce:
- Open the pouch and strain the liquid from the cooking pouch into a small saucepan. -Add the remaining pomegranate juice and bring to a simmer.
- Reduce the sauce to ¼ its volume.
- Season with salt and pepper and keep warm.
- Heat a dry pan to high heat on the stovetop. Sear the ribs to add a nice crust, toss in the sauce to coat.
- Serve with the sprout slaw and a garnish of parsley and pomegranate arils.