A belated post of x-mas food (course 4)
Spice wine poached beef tenderloin
Bring red wine, stock, and winter mulling spices to a simmer. When fragrant, poach a tied tenderloin until barely mid-rare (c. 130F). Remove from the liquid, cool, and reserve. Reserve the poaching liquid.
Braised short rib
Marinate the ribs in oil and whole warm spices. Braise as usual, using stock, glace, and reserved spiced wine poaching liquid, until tender. Strain liquid and pour off excess grease and reserve.
Boil rye berries until tender in the reserved braising liquid. Reduce the excess liquid and return to the berries.
Dissolve sugar in simmering vinegar. Pour atop sultanas, cover, and reserve, allowing time for the sultanas to re-hydrate.
Sear the reserved tenderloin, and bring to medium, basting in butter and aromatics. Garnish meats with reserved components, carrot puree, rye bread tuille, and wilted tatsoi.