In Crystal Yacht Expedition Cruises™, Onboard Pursuits

CRYSTAL ESPRIT’S 72-HOUR SHORT RIBS WITH TRUFFLE MASHED POTATOES

One of the components of travel that remains with us long after the journey is the cuisine we enjoy in far-away destinations. Perhaps you tried moussaka for the very first time during your last visit to Santorini, or maybe you simply enjoyed your favorite apple streusel prepared perfectly at that great bakery in Vienna. Either way, the flavor of travel stays on your tongue as readily as the stories you brought home with you. Aboard Crystal Esprit, with just 62 adventurous guests sailing with you, cuisine often takes on the role of friendship creator, as travelers share Michelin-star caliber meals and tales in the intimate Yacht Club.

Crystal Esprit's savory 72-hour short rib is served with truffle mashed potatoes in an herb crust.
Crystal Esprit’s savory 72-hour short rib is served with truffle mashed potatoes in an herb crust.

Today, Crystal Esprit’s chefs are sharing a taste of that memorable onboard experience, with the recipe for the yacht’s savory 72-Hour Short Ribs with Herb Crust on Istria Truffle Mashed Potato. We recommend preparing with and for great friends, as you share your inspirations for the next great journey.

For the truffle mashed potato

16 oz. russet potato, peeled, cooked and passed through a potato ricer

2 tbsp. butter, room temperature

½ cup heavy cream

1 tbsp. white truffle oil

2 tbsp. truffle peeling, fresh or canned

Salt to taste

 

For the 72-hour short ribs

2 lbs. short rib, boneless, trimmed

1 vacuum bag for sous-vide

5 fresh thyme sprigs

1 tbsp. Dijon mustard

½ cup herb crust (white bread crumbs, rosemary, thyme, parsley, chives)

2 tbsp. olive oil caviar

2 cups small mesclun lettuce

1 tbsp. vinaigrette

1 cup veal demi glaze

Salt and ground black pepper to taste

 

Preparation – short rib

Season with salt and pepper

Sear on all sides

Seal in vacuum bag, and poach for about 72 hours at 50ᵒ C (approximately 125ᵒ F) in a circulator

Chill and put aside

Re-heat in circulator at 54ᵒ C (130ᵒ F) until hot

Remove from vacuum bag, brush with Dijon mustard and dip in the herb crust

Cut into cubes

Place with truffle mashed potato and garnish with fresh truffle (optional), and small mesclun lettuce and olive oil caviar

 

Preparation – truffle mashed potatoes

Cook peeled russet potatoes in salt water

Allow to get rid most of the steam

Pass through a potato ricer

Add butter and hot cream and mix well

Season to taste with salt, and flavor with white truffle oil

Add truffle peelings (optional)

 

Yields 4 main course servings

 

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