Braised Short Rib Meatloaf with Poached Eggs and Tomato Jam
- 4 cups onions, julienned
- 4 tablespoons olive oil, divided use
- Kosher salt and freshly ground black pepper
- 5 pounds bone-in short rib
- 2 quarts chicken or veal stock
- Roasted carrots, your recipe
- Tomato jam, recipe follows
- 8 eggs for poaching
- Mashed potatoes, your recipe
Caramelize onions in 2 tablespoons oil. Cook slowly until completely golden. Season with salt and pepper; set aside.
Season meat with salt and pepper and sear in 2 tablespoons oil in a large pan. Transfer to hotel pan, add stock and onions, cover and braise in a preheated 300 F oven until tender, about 5 hours.
Remove meat from bones, shred and include some fat and any remaining onions. Strain braising liquid and reduce by half. Add 1 cup to mixture.
Pack meat into an 8x8–inch pan, top with parchment and weight it down. Refrigerate overnight or 48 hours for best results.
Slice meatloaf into 2x2 squares, sear on both sides and heat through in a 350 F oven. Plate 2 to a serving with roasted carrots, tomato jam, mashed potatoes and poached eggs. Makes 8 brunch servings.
To make tomato jam, saute 2 finely chopped medium shallots and 1 minced garlic clove in 1 tablespoon extra-virgin olive oil. Add 28-ounce can tomatoes, 2 tablespoons sugar and 1 tablespoon red wine vinegar. Cook down until thick, puree and season with salt and pepper.
Chef Jeff McInnis; Root & Bone; New York City