Beef Pares

Bone Marrow Suman, Sticky Rice, Citrus Microgreens, Banana Leaf

Chef Carlo Lamagna of Magna | Portland, OR
Yield: 8 servings

---

Adapted by StarChefs | April 2018

INGREDIENTS

Beef Pares
2 kilograms English-cut, bone-in short ribs
Fine sea salt
30 grams coconut oil
20 grams thinly sliced ginger
30 grams thinly sliced garlic
225 grams thinly sliced onion
1 liter beef stock
100 milliliters soy sauce
10 grams finely ground black pepper
60 grams Demerara sugar
20 grams star anise
2 bay leaves

Savory Suman
60 grams vegetable oil
20 grams minced ginger
20 grams minced garlic
40 grams minced onion
200 grams short grain glutinous rice
800 milliliters chicken stock, plus additional as needed
40 grams fish sauce
8 banana leaves,cut into 6-inch by 6-inch squares
400 grams bone marrow, cut into 2-inch cylinders

To Assemble and Serve
Citrus micro greens

METHOD

For the Beef Pares:
Season ribs with salt and rest 15 minutes. In a large pot, heat coconut oil over high flame, add ribs and sear until golden. Remove and reserve ribs. Decrease heat to medium, and add ginger, garlic, and onions; sauté until lightly browned. Add the remaining ingredients, bring to boil, decrease heat, and simmer until meat is fork tender. Cool, cover, and refrigerate overnight.

For the Savory Suman:
In a pot over medium-high flame, heat oil and sweat ginger, garlic, and onion. Stir in rice and lightly toast. Gradually add chicken stock, stirring, until rice is tender. Season with fish sauce and cool. Quickly pass banana leaf over an open flame to release oils. Place 80 grams rice mixture onto the center of each banana leaf and top with 1 bone marrow cylinder. Press to flatten mixture and fold over edges of banana leaf to form a packet.

To Assemble and Serve:
Gently warm pot of Beef Pares. Remove short ribs from the pan and reduce the braising liquid to napé. Glaze short ribs in the reduction. Place Savory Suman into a steamer, and steam until heated through. Carefully open Savory Suman and place onto a plate; arrange short ribs to the side. Garnish with micro greens.

---