Short Rib and Sweet Potato Mille-Feuille

Serves: 4

Quantity

Ingredients

Braised Short Rib

900 g beef short ribs
15 g olive oil
120 g onion, finely diced
8 g garlic, minced (about 2 cloves)
80 g carrot, diced
60 g celery, diced
480 g beef stock
15 g tomato paste
2 g fresh thyme leaves
1 bay leaf
5 g salt
3 g black pepper

Sweet Potato Layers

600 g sweet potatoes, thinly sliced
30 g olive oil
4 g salt
2 g black pepper

Parmesan Cream

240 g heavy cream
50 g finely grated parmesan cheese
5 g butter
1 g nutmeg
3 g salt
2 g black pepper

Parmesan Crisp Garnish

60 g grated parmesan cheese

Finishing

5 g fresh micro herbs or thyme leaves
10 g reduced beef jus or olive oil, for drizzle

Instructions

Season the beef short ribs with salt and black pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat and sear the ribs until browned on all sides. Remove and set aside.
In the same pot, cook the diced onion, carrot, and celery for about 5 minutes until softened. Add the minced garlic and tomato paste and cook for another minute while stirring.
Return the short ribs to the pot and add the beef stock, thyme, and bay leaf. Bring to a gentle simmer, cover, and cook on very low heat for about 2.5 to 3 hours until the meat becomes extremely tender.
Remove the ribs from the pot and discard the bones. Shred the meat using two forks. Strain and reduce a small portion of the braising liquid, then mix about 50–80 g of the reduced liquid with the shredded beef to keep it moist.
Preheat the oven to 190 °C. Arrange the thin sweet potato slices on a parchment-lined baking tray, brush lightly with olive oil, and season with salt and pepper.
Roast the sweet potato slices for 10–12 minutes until tender but still flexible.
Prepare the parmesan cream by gently heating the heavy cream in a saucepan. Add the butter and parmesan cheese, stirring continuously until smooth and slightly thickened. Season with nutmeg, salt, and pepper.
Place small piles of grated parmesan on a parchment-lined tray and bake for 5–7 minutes until melted and golden to create parmesan crisps. Allow them to cool completely so they become crisp.
Assemble the mille-feuille by placing a sweet potato slice on the plate, adding a layer of shredded short rib, then repeating until you create a neat stack of three to five layers. Spoon warm parmesan cream over the top and garnish with parmesan crisps, fresh herbs, and a drizzle of reduced beef jus or olive oil.

Notes

Total time: about 3 hours 35 minutes (prep 35 minutes, cook 3 hours).

Slice the sweet potatoes very thin with a mandoline for even layers.

Slow braising is essential for tender, flavorful shredded beef.

Assemble just before serving to keep the layers structured and the sauce creamy.

The braised short rib filling can be made a day ahead and reheated gently before assembling. The shredded filling freezes for up to 2 months.