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Bermuda Onion Soup with Beef Short Ribs and Gosling’s Black Seal® Rum (for 6) By Tom Colicchio Ingredients For the broth: 4 lbs beef short ribs (excess fat removed, bones left in) sliced into 1 inch strips 3 qts chicken stock 2 cups Gosling’s Black Seal® Rum 1 carrot, cut in 1 inch pieces 1 Bermuda onion, chopped 1 stalk celery, cut in 1 inch pieces small bunch fresh thyme salt and white pepper For the soup: 4 medium Bermuda onions, julienned 2 cloves garlic, finely chopped 4 tbs butter 2 tbs olive oil short rib broth (about 6 cups) 2 cups water 2-3 sprigs fresh thyme 2 fresh bay leaf leaves salt and white pepper 1 oz sherry wine vinegar diced short ribs (see above) 6 long slices baguette ½ cup crème fraiche 2 tbs prepared horseradish 1 tbs finely sliced chives 1 tbs Gosling's Black Seal® Rum Method Sear the beef ribs to a golden brown. Remove beef from the pan, add vegetables and roast until caramelized. Remove and set aside with the beef. Discard all the fat at the bottom of the pan, return the pan to the heat, lower flame, and deglaze pan by pouring in the rum, scraping up the clinging bits on the bottom, taking care it does not ignite. Allow the rum to come to a soft boil in order for the alcohol to evaporate (5-6 minutes). Cool, pour over the ribs, vegetables and thyme. Marinate overnight. Place the ribs, vegetables and rum into a pot with the chicken stock and bring to a simmer. Skim off any fat that comes to the top and season lightly with salt and white pepper. Cover the pot and place in a 300º oven for about four hours until the meat is very tender. Remove and cool the meat; strain the broth through a fine mesh and skim off all the fat. Set aside. (Yield about 2 quarts of broth.) Once the short ribs are completely cool remove all the bones and fat so you end up with a clean and lean piece of meat. Cut into half an inch pieces. Set aside. ...for the soup In a heavy bottom pan gently cook the onions and garlic in butter and olive oil until caramelized (to a deep brown color). Pour the broth over the onions and bring to a simmer, skim off any fat. Add the thyme and bay leaves (tied with a string ); season with the salt and pepper. Simmer for about 30 minutes. Remove tied herb bundle. Add vinegar and adjust the seasonings. In a blender puree until smooth, return to heat. Brush the baguette slices with olive oil, season with salt and pepper and toast in the oven until crispy. Mix the crème fraiche, horseradish and rum and whip until it stiffens. Mix in the chives. Spread the mixture over each slice. Divide the diced short rib onto six bowls and pour the hot soup over them. Place a crispy baguette slice with horseradish cream over each bowl. |
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