First, I’m going to tell you what I’m not going to tell you, which is how to make a dish that came out on top in last week’s Kona Coffee Cultural Festival’s recipe contest.
First place in the professional division for a savory dish went to chef Angela Kenyon of Kukio Golf and Beach Club in Kailua-Kona, for a lasagna made with short ribs braised in Kona coffee, layered with sauteed mushrooms and a kabocha bechamel, topped with coffee-flavored breadcrumbs and a coffee glaze.
I took one look at Kenyon’s recipe — which starts with 50 pounds of beef and a gallon of coffee — and gave up.
Kenyon understood and took pity, however, and provided a much simpler variation. So we can all have the intriguing option of braising short ribs in coffee, with mushrooms on the side. This is still an award-winning dish — Kenyon won the contest in 2013 with a version of this combo.
The original lasagna took three days to make; this dish requires four hours of braising time and an overnight soak for the ribs, but otherwise is pretty straightforward.
Other winners in the Nov. 6 KTA Super Stores Kona Coffee Recipe Contest were Suzanne Bearth (professional, sweet dish) for a Kona Coffee Sticky Toffee Pudding and Madeleine LeBourveau (student) for her Tarte Aux Cafe. Sabine-Maeva Andresen won both the amateur savory and sweet categories for her Kona Coffee Poke and Kona Coffee Toffee Cheesecake.
Green Gecko Braised Coffee Short Ribs with Mushrooms
- 5 pounds boneless short ribs, cut in 2-inch pieces
- 2 tablespoons salt
- 2 tablespoons pepper
- 1 tablespoon ground coffee
- 1/4 cup olive oil
- 1 carrot, diced
- 1 medium onion, diced
- 6 large cloves garlic, crushed
- 3 stalks celery, cut in medium dice
- 3 sprigs rosemary
- 2 tablespoons tomato paste
- 1-1/2 cups cabernet sauvignon
- 1 quart brewed coffee
- 1 quart beef broth
- >> Sauteed Hamakua mushrooms
- 1/4 cup olive oil
- 1 pound Hamakua mushrooms (any type, or a mixture), cut in 1/2-inch pieces
- 3/4 cup butter
- 4 large cloves garlic
- 1 shallot
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 2 teaspoons chopped parsley
- Salt and pepper, to taste
Season short ribs very well with salt, pepper and ground coffee (use more if needed). Heat oil in large, oven-safe pot over medium-high. Add ribs and sear well; remove from pan.
Add carrots, onion, garlic and celery to pan, stirring until onions are caramelized (light brown). Add rosemary and tomato paste; cook 5 minutes.
Add wine and deglaze (stir to scrape up any browned bits). Add coffee and broth; simmer 15 minutes. Return meat to pot.
Heat oven to 325 degrees.
Cover pot. Place in oven and let meat braise 4 hours, until fork-tender.
Remove from oven; cool. Refrigerate, letting meat sit in braising liquid overnight.
Reheat pot, warming just enough to release meat from liquid. Place meat in a bowl and shred.
Strain braising liquid, discarding vegetables. Return meat to liquid in pot and reheat.
To make mushrooms: Heat olive oil in skillet over medium-high. Add mushrooms and stir until lightly browned. Remove from pan.
Add butter to pan, then garlic, shallot and herbs. Saute until softened; return mushrooms to pan, and season with salt and pepper. Serve ribs with mushrooms. Serves 6 to 8.
Nutritional information unavailable.
