- Total Time: Under 4 hours
- Yield: 2
- Skill level: moderate
- 12 small blocks Beef Short rib
- 1/4 cup Hungarian Paprika
- 1 small can whole peeled tomato
- 2 cups chicken stock
- 2 tablespoons Caraway
- Salt and pepper, to taste
- Flour, to dust
- 1 tablespoon Balsamic Vinegar
- 2 onions, sliced
- 1 small carrot, sliced
- Oil, for frying
- 12 sheets Phyllo dough
- 1/2 cup browned butter
- 6 Granny Smith apples, sliced thick
- 1 tablespoon Ras el Hanout
- 3 tablespoons brown sugar
- 1/2 cup chopped walnuts
- 1/4 cup raisins
- 1/2 cup brandy
- Granulated sugar, to dust
- Season (with salt and pepper) and flour beef. Fry in hot oil until browned. Reserve.
- In a pressure cooker, brown onions and carrots until golden.
- Add paprika and caraway and toast.
- Add tomato and reduce a bit.
- Add stock and beef and seal pressure cooker. Cook under pressure for 40 minutes.
- Release pressure, and remove beef.
- Reduce cuisson a touch. Finish with balsamic vinegar.
- Served cooking liquid over beef.
- Peel and slice apples while warming a sauté pan with 1/4 cup clarified butter.
- Toss raw apples in brown sugar and sear in pan with hot butter.
- Toss with the walnuts, ras el hanout and raisins until golden brown and deglaze clamber with the brandy.
- Cook off the harshness of the brandy and let it cool in the fridge in a separate container.
- Lather the phyllo with the remaining butter, alternating sides so as to not make a mess.
- When the apple mixture is cool roll in the phyllo dough tightly.
- Sprinkle a touch of granulated sugar on the dough and brush with remaining butter.
- Cook strudel at 325-350 degrees until very darkly browned and serve immediately.
This recipe comes from Bravo's official Top Chef site.