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Bridge Street

Braised Shortribs with Blue Cheese Sauce, Mashed Potatoes & Pickled Veg

Chef Chance from Syracuse's Parisa Restaurant stopped by with a delicious recipe, and to talk about an upcoming special event.

For more information about their 'Pop-Up' Dinners, check out their Facebook page.

Parisa Restaurant is located on Montgomery Street in Syracuse, just north of Columbus Circle.  Visit their website by clicking here.

Here's the recipe: Braised Shortribs with Blue Cheese Sauce, Mashed Potatoes and Pickled Veg.  It serves 4.  Enjoy!

SHORTRIBS
1 tbsp veg oil
2 lbs chuck flap
1 1/2 quart high quality beef stock
1 cup small diced roasted mirepoix
2 cloves diced garlic
Equal parts salt, pepper, cumin, turmeric, granulated garlic and ground fennel seed seasoned to taste

Sear beef in a roasting pan with spices and veg, add stock and cover with foil, place in a 375 degree oven for 2 hours or until fork tender.

BLUE CHEESE SAUCE
1 cups chicken stock
1cup blue cheese crumbles
1 1/2 cup hvy cream
In a sauce pot add all ingredients and and reduce

PICKLED VEG
2 each Shoestring cut zucchini and yellow squash
2 cups champagne or white vinegar
1/2 cup sugar
1 tbsp honey
Bring wet ingredients up to a simmer then add veg and turn off.





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